The Pioneer Woman Tasty Kitchen
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Chicken in Mango Curry Sauce

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Level: Easy

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Description

My best friend gave me this recipe many years ago. Where she got it I don’t know but it is delicious, I have made it for years. The sauce can be as mild or strong with curry as your tastes buds can handle.

Ingredients

  • 4 whole Boned, Skinned, Chicken Breasts
  • ½ teaspoons Salt, Divided
  • 1 Tablespoon Vegetable Oil, Divided
  • 1 cup Onion, Chopped
  • ½ cups Red Bell Pepper, Chopped
  • 2 teaspoons Fresh Ginger, Peeled And Grated
  • 1 teaspoon Curry Powder, To Taste
  • ½ teaspoons Ground Coriander
  • 2 cloves Garlic, Crushed
  • 1-¼ cup Chicken Broth
  • 1-½ teaspoon Cornstarch
  • 1-⅓ cup Mango Cubed, Peeled, About 1 Large
  • 2 cups Basmati Rice, Cooked
  • ¼ cups Green Onions, Thinly Sliced

Preparation

Sprinkle chicken with 1/4 teaspoons of salt. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side or until done. Remove chicken from pan and keep warm.

Heat 2 teaspoons of oil in pan over medium-high heat. Add chopped onion and bell pepper, saute for 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander and garlic and saute for 30 seconds. Combine broth and cornstarch, and add to pan. Bring to boil and cook 1 minute stirring constantly until the sauce thickens a bit. Remove from heat and stir in mango.

Spoon rice onto each of 4 plates and top with chicken. Spoon sauce over chicken and sprinkle with green onions.

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