Ingredients for Mango Curry Chicken Breasts
- Boneless Skinless Chicken Breast Halves
- Preserves
- 1 tablespoon soy sauce
- 1/4 cup brown sugar (or honey)
- 2 tablespoons curry powder
- Ground Turmeric
- Lemon Juice
- Ground Black Pepper
- Sesame Oil
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How to Make Mango Curry Chicken Breasts
- In a small bowl, whisk together 1/2 cup mango puree, 1/4 cup brown sugar (or honey), 2 tablespoons curry powder, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon grated ginger, and 1/2 teaspoon garlic powder.
- Stir until the sugar is completely dissolved.
- Place 2 boneless, skinless chicken breasts (about 1.5 lbs total) in a resealable plastic bag. Pour the marinade over the chicken, ensuring they are fully coated.
- Marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Remove chicken from marinade and discard the used marinade. Pan-fry the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Brush with a little of the reserved marinade during cooking for extra flavor.
- Alternatively, grill chicken over medium-high heat for 6-8 minutes per side, basting frequently with reserved marinade.
- Let the chicken rest for 5 minutes before slicing and serving.
- For an extra delicious sauce: In a small saucepan, gently simmer 1/4 cup of the reserved marinade with 1 tablespoon of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) until thickened. Serve over the chicken.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
66g
Fat
8g
Carbs
7g
