Mango chicken curry by chef shriya[:)] Recipe
THIS IS A FAVOURITE DISH ORDERED IN MOST MALAYSIAN RESTAURANTS ..VERY EXOTIC
![Mango chicken curry by chef shriya[:)] picture](http://thumbs.ifood.tv/files/IMG_0054.jpg "Mango chicken curry by chef shriya[:)]")
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
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)
Directions
1. Cut chicken into three 4 inch pieces.
2. Seed, core and cut peppers into 1-inch pieces.
3. Slice onions into 1 1/2-inch lenghts.
4. Peel and pit mangos and cut into 2/3-inch pieces.
5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7. Transfer to plate.
8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
9. Stir in ginger, cook for 30 seconds.
10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11. Stir in onions and mango.
12. Sprinkle with cashews (if using).
13. Serve it with steamed rice.
2. Seed, core and cut peppers into 1-inch pieces.
3. Slice onions into 1 1/2-inch lenghts.
4. Peel and pit mangos and cut into 2/3-inch pieces.
5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7. Transfer to plate.
8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
9. Stir in ginger, cook for 30 seconds.
10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11. Stir in onions and mango.
12. Sprinkle with cashews (if using).
13. Serve it with steamed rice.
Comments
Comments: 4 |
Add a Comment
shantihhh says :
Thanks-perfect I have both! I am going to make this tonight for dinner.
Shanti/Mary-Anne
Posted on: 15 January 2008 - 1:40pm
SHRIYA says :
thanks shanti..use a ripe mango and the thai red curry paste works well for this curry
Posted on: 14 January 2008 - 11:11am
shantihhh says :
This sounds wonderful. It is ripe or green mango? What type and brand of curry paste did you use - Indian, Malaysian or Thai type Curry paste. I am not sure if I can find Malaysian Curry paste in the SF Bay Area.
Shanti/Mary-Anne
Posted on: 13 January 2008 - 9:47pm
