Quick Mango Chicken Curry
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil2 cloves
Garlic (chopped)1 tbsp
Curry Powder1 tsp
Paprika1 tsp
Ground Black Pepper1 tsp
Ground Ginger1 tbsp
Water (or as needed)1 cup
Mango Nectar2 tbsps
Tomato Paste1 tbsp
White VinegarDirections:
1
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
2
Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like
3
Add curry paste to onion mixture
4
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
5
Stir mango nectar, tomato paste, and vinegar into chicken mixture
6
Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes