quick mango chicken curry

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.
• 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.
• 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.
• 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.