- 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
- 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
recipepes.com
Curried Mango Chicken, recipe
PT15M
PT1H
5
455 calories