Mango Chicken Curry
Mango Chicken Curry

Preparation time 15 minutes

Total time: 1 hour

Ingredients

Chicken Curry

  1. 15 mL (1 tbsp.) canola oil
  2. 2 boneless, skinless chicken breasts, 225 g (½ lb.) each, cut into cubes
  3. To taste, salt and pepper
  4. 5 mL (1 tsp.) curry powder
  5. 250 mL (1 cup) 25%-less-salt chicken broth
  6. 60 mL (¼ cup) 15% M.F. cooking cream
  7. 1 Palmer mango, cubed
  8. 75 mL (1/3 cup) finely sliced green onions
  9. 75 mL (1/3 cup) diced red bell pepper

Garnish

  1. To taste, Fresh coriander
  2. To taste, toasted cashew nuts, coarsely chopped
  3. To taste, hot sauce

Directions

  1. Heat oil in a wok over medium-high heat.
  2. Add chicken cubes and sauté for 5 minutes. Salt and pepper to taste. Add curry powder, chicken broth and cream.
  3. Reduce heat to low. Simmer uncovered for 10 minutes or until sauce is reduce by one-third.
  4. Add mango, green onion and red pepper. Stir gently. Cook for 3 minutes or until mango and vegetables are hot.
  5. Serve over basmati rice. Garnish with coriander, cashews and hot sauce to taste.

Variation: Replace the cooking cream with coconut milk. Add toasted coconut flakes to suggested garnishes.

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