Monday, February 28, 2011

Mango Chicken Curry

I clipped this recipe from my Reader's Digest almost two years ago. It's been patiently "sitting" in my recipe book waiting to be used. And this week it will finally make its debut on my kitchen table.I can't wait to try it. Join me, won't you? 

Mango Chicken Curry


  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, julienned
  • 2 tsp. canola oil
  • 1 1/2 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 tbs. curry powder
  • 2 tsp. minced fresh gingerroot
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 cup chopped peeled mango
  • 3/4 cup reduced-fat coconut milk (I'm going to use the milk from the BB coconut. Won't that be fun?!?!)
  • 2 tbs. tomato paste
  • Hot cooked rice, optional

    1. In large skillet, sauté onion and red pepper in oil 2 to 4 minutes or until crisp-tender. Add chicken, curry, ginger, garlic, salt, and cayenne. Cook and stir 5 minutes.

    2. Stir in mango, coconut milk, and tomato paste; bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with rice if desired.

    Yield: 4 servings ($2.26 per serving)

    P.S. If someone gets this made before I do, let me know how it is and take a picture. This post feels sad without one! 

1 comment:

Melissa Louise said...

You said you were going to use the cocunut milk from your BB coconut. I hope you didn't confuse the coconut water for milk. Coconut milk is from coconut that has been blended up and pressed from the pulp, not the sloshy water that is in the hollow of the coconut when you cut it. Many people get confused by coconut product differentiation. Milk, water, oil, etc. that ALL come from one magnificent fruit.