Spicy Indian Chicken and Mango Curry
- Prep Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 4 servings
Low-Sodium- Print Recipe
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
- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- 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
- 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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