Ingredients for Chicken Curry With Mango Chutney
- Vegetable Oil
- Chicken Breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons green curry paste
- 1 cup chicken stock
- Tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mincemeat
- 1/4 cup heavy cream
- Mango Chutney
- Fresh Cilantro
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How to Make Chicken Curry With Mango Chutney
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes, and brown on all sides.
- Remove chicken from skillet and set aside. Add 1 medium onion, chopped, 2 cloves garlic, minced, and 1 inch ginger, grated, to the skillet. Sauté until softened, about 5 minutes.
- Stir in 2 tablespoons of green curry paste, 1 cup chicken stock, 1 (14.5 ounce) can diced tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Return chicken to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is cooked through, about 10 minutes.
- Stir in 1/2 cup mincemeat and 1/4 cup heavy cream. Heat through, about 2 minutes.
- Serve over cooked rice. Drizzle generously with mango chutney and garnish with fresh cilantro.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
41g
Fat
38g
Carbs
5g
