Malaysian Mango Chicken Curry

Name: Malaysian Mango Chicken Curry
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 2 Tbsps brown sugar; 118 milliliters chicken stock; 1 Tbsp cider vinegar; 1 Tbsp cornstarch; 1 teaspoon curry powder; 2 teaspoons minced fresh ginger root; 1 green bell pepper, sliced; 1 mango, peeled and cubed; 1 onion, diced; 1 red bell pepper, sliced; 227 grams skinless, boneless chicken breast, cubed; 1 Tbsp soy sauce; 1 Tbsp vegetable oil

Malaysian Mango Chicken Curry might be just the main course you are searching for. This gluten free and dairy free recipe serves 2. One serving contains 363 calories, 29g of protein, and 11g of fat. Head to the store and pick up ginger root, bell pepper, onion, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes. This recipe is typical of Indian cuisine. A1 Meat Instant Curry Sauce), Malaysian Mango Chicken, and Malaysian Chicken Curry Dish.

Instructions

Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center.

Ingredients you will need

Chicken Breast

Vegetable Oil

Equipment you will use

Frying Pan

Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.

Ingredients you will need

Cooked Chicken

Chicken Stock

Curry Powder

Brown Sugar

Corn Starch

Soy Sauce

Vinegar

Equipment you will use

Whisk

Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Ingredients you will need

Cooked Chicken Breast

Red Pepper

Chicken Stock

Ginger

Mango

Onion

Sauce

Equipment you will use

Frying Pan

Equipment

Frying Pan

Whisk

Ingredients

Servings:

2Tbsps

brown sugar 118milliliters

chicken stock 1Tbsp

cider vinegar 1Tbsp

cornstarch 1teaspoon

curry powder 2teaspoons

minced fresh ginger root 1

green bell pepper, sliced 1

mango, peeled and cubed 1

onion, diced 1

red bell pepper, sliced 227grams

skinless, boneless chicken breast, cubed 1Tbsp

soy sauce 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.