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Mango Chicken Curry Recipe
This is an old Mango Chicken Curry Recipe that has become a favourite.
We all love this curry, and sometimes I increase the amount of curry paste, depending on who is coming for supper!
I normally make the Mango Chicken Curry with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!
Mango Chicken Curry Ingredients
| 1 | lb boneless skinless chicken breasts (4 Breasts) |
| 1 | red pepper |
| 1 | yellow pepper |
| 1 | green pepper |
| 3 | green onions |
| 2 | mangoes |
| 2/3 | cup chicken stock |
| 3 | tablespoons sugar |
| 2 | tablespoons soya sauce |
| 2 | tablespoons rice vinegar or cider vinegar |
| 4 | teaspoons curry paste |
| 4 | teaspoons cornstarch |
| 4 | teaspoons vegetable oil |
| 1 | tablespoon minced gingerroot |
| 1/4 | cup cashews (optional) |
Mango Chicken Curry Directions
Cut chicken into three 4 inch pieces.
Seed, core and cut peppers into 1-inch pieces.
Slice onions into 1 1/2-inch lenghts.
Peel and pit mangos and cut into 2/3-inch pieces.
Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
Transfer to plate.
Add remaining oil to wok; stir-fry peppers for 2 minutes.
Stir in ginger, cook for 30 seconds.
Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
Stir in onions and mango.
Sprinkle with cashews (if using).
