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Spicy Indian Chicken and Mango Curry

Submitted by: KIKI810

Spicy Indian Chicken and Mango Curry
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  • Prep Time: 25 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 servings
  • Low-Sodium
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I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Ingredients

  • 2 medium mangoes, peeled and sliced, divided
  • 1 (10 ounce) can coconut milk
  • 4 teaspoons vegetable oil
  • 4 teaspoons spicy curry paste
  • 14 ounces skinless, boneless chicken breast halves - cut into cubes
  • 4 medium shallots, sliced
  • 1 large English cucumber, seeded and sliced

Directions

  1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutritional Information

  • Calories: 398 cal
  • Total Fat: 20.4 g
  • Saturated Fat: 13.7 g
  • Cholesterol: 58 mg
  • Sodium: 179 mg
  • Carbohydrates: 31.1 g
  • Fiber: 3.3 g
  • Protein: 26.5 g
  • Sugars: 18.4 g
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  • Potassium: 831 mg
  • Calcium: 63 mg
  • Iron: 4 mg
  • Magnesium: 87 mg
  • Folate: 50 mcg
  • Niacin Equivalents: 17 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 1481 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 36 mg
  • Calories From Fat: 183 kcal
  • Percent Of Calories From Carbs: 30
  • Percent Of Calories From Fat: 44
  • Percent Of Calories From Protein: 25
  • Percent Of Calories From Saturated Fat: 29

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Printed on August 1, 2014 at 1:46 am