- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In blender, purée mango with coconut milk until smooth; add water, 1 tbsp at at time, to achieve desired consistency if necessary. Set aside.
In large skillet, heat oil over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown on all sides, 4 to 5 minutes. Add curry powder, shallots and green onions; season with salt. Cook, stirring constantly, about 2 minutes.
Add reserved mango sauce to skillet. Add red pepper, and cayenne pepper, if using. Bring to boil; reduce heat to low and simmer until chicken is no longer pink inside, about 5 minutes. Sprinkle with cilantro, if using. Serve with lime wedges and rice, if desired.
Nutritional facts PER SERVING
- Calories 330
- Total fat 15 g
- Saturated fat 10 g
- Cholesterol 75 mg
- Sodium 250 mg
- Total carbohydrate 19 g
- Fibre 4 g
- Sugars 15 g
- Protein 30 g
- Iron 2.3 mg
