Quick Mango Chicken Curry

I made up this one-pot curry one night when I came home hungry from work and wanted to whip up something quick but exciting. It mixes sweet, spicy, sour, and savory flavors and is easy to make in under an hour. You can augment it with extra vegetables if you want. Correct seasoning, adding more mango juice if too spicy or tart. Serve over hot basmati rice.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 449 Calories

Ingredients

• 1 teaspoon ground ginger
• 3 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 tablespoon white vinegar
• 1 teaspoon ground black pepper
• 2 cloves garlic, chopped
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• ½ teaspoon cayenne pepper, or to taste
• 1 cup mango nectar
• 1 tablespoon water, or as needed
• 2 skinless, boneless chicken breast halves, cut into cubes
• 1 large onion, halved lengthwise and thinly sliced
• 1 green bell pepper, thinly sliced (Optional)

Recipe Instructions

Step 1

Heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.

Step 2

Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. Add curry paste to onion mixture.

Step 3

Mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.

Step 4

Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.