alive logo

Mango Chicken Curry


    Mango and chicken are a wonderful flavour combination and come together beautifully in this sweet curry. The seasonings used in the recipe are delightful suggestions but feel free to experiment.


    1 Tbsp (15 mL) coconut oil or other oil of choice
    1 large onion, chopped
    1 red bell pepper, chopped
    3 garlic cloves, minced
    2 Tbsp (30 mL) fresh ginger, minced
    1 1/2 Tbsp (22 mL) yellow curry powder
    1 tsp (15 mL) cumin seeds
    2 to 3 Thai red chilies, crushed, or 1/4 tsp (1 mL) cayenne powder
    2 Tbsp (30 mL) apple cider vinegar or white vinegar
    1 1/4 cups (310 mL) low-sodium chicken broth
    1 1/2 cups (350 mL) frozen diced mango
    Salt and pepper to taste
    1 lb (450 g) organic skinless, boneless chicken thighs or breasts, cut into 1 in (2.5 cm) pieces
    1/3 cup (80 mL) golden raisins
    Juice of 1/2 lemon
    1/2 cup (125 mL) coconut milk

    Heat oil in large skillet over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add red bell pepper; cook 2 minutes. Add garlic, ginger, curry powder, cumin, and chilies or cayenne; cook 1 minute.

    Add vinegar, broth, 1 cup (250 mL) mango, and salt and pepper to skillet. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally.

    Place contents of skillet into blender and purée until smooth.

    Return sauce to skillet and add chicken and raisins. Return to a simmer and cook covered for 8 to 10 minutes, or until chicken is cooked through. Add remaining mango, lemon juice, and coconut milk; heat 2 minutes.

    Serve curry over cooked brown rice and garnish with toasted almonds and cilantro, if desired. 

    Serves 4.

    Each serving contains:
    372 calories; 30 g protein; 12 g total fat (9 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 106 mg sodium

    source: "Frozen Fruits & Vegetables", alive #351, January 2012


    Mango Chicken Curry




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.