Indian Recipe ☆ Curried Mango Chicken

You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries.

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
• 3 tablespoons curry paste
• ½ cup mango chutney
• 1 (28 ounce) can diced tomatoes, drained

Cooking Directions

1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

Nutrition Facts

• calories261
• carbohydrateContent16.5 g
• cholesterolContent91.2 mg
• fatContent5.7 g
• fiberContent1.9 g
• proteinContent33.1 g
• saturatedFatContent2.3 g
• sodiumContent443.2 mg
• sugarContent12.5 g