Thai Mango Chicken Curry
This Thai
mango chicken recipe tastes like a fried dish, but is much easier to prepare
and lower in calories and fat.
INGREDIENTS
- 2 tsp ginger
- 3 TBS Butter
- 1/2 tsp cumin
- 2 garlic cloves, crushed
- 4 chicken breasts, cut into cubes
- 1 onion, chopped
- 1/2 red pepper, sliced
- 1 tsp turmeric
- 1 1/2 TBS curry powder (or 2–3 TBS for a spicier curry)
- 1 tin coconut milk
- 2 TBS white wine vinegar
- 2 ripe mangoes, cut into cubes
- 1/2 tsp salt
- 1/2 cup coriander
INSTRUCTIONS
First, in a
medium-sized skillet, sauté the onion and pepper until tender
Then, add
ginger, garlic, curry powder, cumin and turmeric and fry for a minute or two to
release the flavors.
Add the
coconut milk
Mix half the
mango cubes with a hand blender to create a smooth mango sauce, then add it to
the pan and mix it with the delicious coconut milk you just added.
Add the
vinegar and simmer for 5 minutes.
Add the
other half of the mango cubes (leaving them whole) as well as the salt and
coriander (leaving a little for garnish) and stir.
Add the
chicken, cover the pan with a lid and cook the chicken for 7-10 minutes. Happy
Cooking Time.
