Name: Malaysian Mango Chicken Curry
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Vegetable oil - 1 tablespoon; Skinless, boneless chicken breast, cubed - ½ pound; Chicken stock - ½ cup; Soy sauce - 1 tablespoon; Cider vinegar - 1 tablespoon; Brown sugar - 1 ½ tablespoons; Curry powder - 1 teaspoon; Cornstarch - 1 tablespoon; Onion, diced - ½; Green bell pepper, sliced - 1; Red bell pepper, sliced - 1; Minced fresh ginger root - 2 teaspoons; Mango, peeled and cubed - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Malaysian Mango Chicken Curry

1. Vegetable oil - 1 tablespoon

2. Skinless, boneless chicken breast, cubed - ½ pound

3. Chicken stock - ½ cup

4. Soy sauce - 1 tablespoon

5. Cider vinegar - 1 tablespoon

6. Brown sugar - 1 ½ tablespoons

7. Curry powder - 1 teaspoon

8. Cornstarch - 1 tablespoon

9. Onion, diced - ½

10. Green bell pepper, sliced - 1

11. Red bell pepper, sliced - 1

12. Minced fresh ginger root - 2 teaspoons

13. Mango, peeled and cubed - 1

How to cook deliciously - Malaysian Mango Chicken Curry

1. Stage

Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.

2. Stage

Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.