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Mango Chicken Curry

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
2 servings
Dinner Malaysian
Mango Chicken Curry
Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 pound skinless, boneless chicken breast, cubed
  • 1/2 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon cornstarch
  • 1/2 onion, diced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 teaspoons minced fresh ginger root
  • 1 mango, peeled and cubed
Instructions
1
Heat a generous amount of vegetable oil in a large, deep skillet over high heat. Introduce the chicken breast into the sizzling hot oil and cook until it reaches a safe internal temperature, indicated by no longer being pink in the center. Remove the cooked chicken from the skillet and place it on a waiting plate.
2
In the same skillet, warm some oil over medium heat. Add the onion and cook until it becomes soft and loses its vibrant color, taking about 5 minutes. Introduce the green and red bell peppers into the skillet and cook for a short 2 minutes, then add the ginger and continue cooking for another minute. Combine the chicken stock mixture with the cooked chicken breast, stirring well to incorporate.
3
Return the skillet to its high heat setting and bring the sauce to a boil. Allow it to simmer until it reaches a thick, syrupy consistency. Introduce the cooked mango into the skillet and continue cooking until it is heated through to perfection.