- 3 tablespoons vegetable oil
- 1 large onion, halved lengthwise and thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 2 cloves garlic, chopped
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon water, or as needed
- 2 skinless, boneless chicken breast halves, cut into cubes
- 1 cup mango nectar
- 2 tablespoons tomato paste
- 1 tablespoon white vinegar
- Heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.
- Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. Add curry paste to onion mixture.
- Mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.
- Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.
04/05/2018
recipepes.com
Quick Mango Chicken Curry, recipe
PT15M
PT1H
5
455 calories
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