Chicken with Curried Mango Sauce

Chicken with Curried Mango Sauce
Photo by Randy Mayor

Ingredients

  • 1 1/3 cups cubed peeled mango (about 1 large)
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1 tablespoon vegetable oil, divided
  • 2 teaspoons grated peeled fresh ginger
  • 4 (4-ounce) skinned, boned chicken breast halves
  • ¼ cup thinly sliced green onions
  • + 21 more ingredients
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 2 garlic cloves, crushed
    • 4 (4-ounce) skinned, boned chicken breast halves
    • ½ teaspoon ground coriander
    • 2 teaspoons grated peeled fresh ginger
    • ¼ cup thinly sliced green onions
    • ½ teaspoon salt, divided
    • 2 cups hot cooked basmati rice
    • 1 ½ teaspoons cornstarch
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • 1 teaspoon curry powder
    • ½ cup chopped red bell pepper
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • ½ cup chopped red bell pepper
    • 1 ½ teaspoons cornstarch
    • 2 cups hot cooked basmati rice
    • 1 tablespoon vegetable oil, divided
    • 1 1/3 cups cubed peeled mango (about 1 large)
    • 1 teaspoon curry powder
    • 2 garlic cloves, crushed

Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Heat 2 teaspoons oil in pan over medium-high heat. Add chopped onion and bell pepper; sauté 5 min...

View full recipe at My Recipes

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