Curried Mango Chicken

Curried Mango Chicken
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
  • 3 tablespoons curry paste
  • 1/2 cup mango chutney
  • 1 (28 ounce) can diced tomatoes, drained


  1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

03/14/2017
Curried Mango Chicken, recipe PT15M PT1H 5 455 calories

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