Creamy Mango Coconut Curry with Chicken

Creamy Mango Coconut Curry with Chicken

Enjoy our recipe Creamy Mango Coconut Curry with Chicken by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4448 kJ (1062 kcal)
Protein65 g
Fat40 g
Carbohydrates101 g
Fiber14 g

Utensils:

non-stick frying pan, pot, cutting board, Spoon, chef's knife, spatula, bowl

Recipe instructions:

1

Cut the chicken breast into bite-size pieces.

  • 7.1 oz Chicken breast
    7.1 oz Chicken breast
2

Heat the coconut oil in a non-stick frying pan over high heat. Fry the chicken until golden brown, remove from the pan and set aside.

  • 1 tsp Coconut oil
    1 tsp Coconut oil
3

Chop the onion coarsely and chili finely. Cook the rice according to the package instructions.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • ½ Chili pepper (~ 0.1 oz)
    ½ Chili pepper (~ 0.1 oz)
  • 1⁄3 cup Basmati rice
    1⁄3 cup Basmati rice
4

Heat the coconut oil in a non-stick frying pan over medium heat and fry the curry paste for approx. 1-2 minutes.

  • 1 tsp Coconut oil
    1 tsp Coconut oil
  • 1 tsp Curry paste, red
    1 tsp Curry paste, red
5

Add the onions and chili. Fry until the onions turn translucent. Stir occasionally.

    6

    Add the coconut milk and vegetable broth.

    • ½ cup Coconut milk
      ½ cup Coconut milk
    • ½ cup Vegetable broth
      ½ cup Vegetable broth
    7

    Add the peas and let simmer briefly on low to medium heat.

    • 1⁄3 cup Green peas, frozen
      1⁄3 cup Green peas, frozen
    8

    Coarsely chop the pepper and add to the pan.

    • 1 Bell pepper, yellow (~ 4.9 oz)
      1 Bell pepper, yellow (~ 4.9 oz)
    9

    Coarsely chop the mango and cilantro, add both to the pan and let simmer for 5 minutes. Turn off the heat and add the chicken back into the pan.

    • ½ Mango (~ 5.9 oz)
      ½ Mango (~ 5.9 oz)
    • 3 twigs of Cilantro, fresh or frozen (~ 2 tsp)
      3 twigs of Cilantro, fresh or frozen (~ 2 tsp)
    10

    Season with salt and pepper.

    • Salt
      Salt
    • Black pepper
      Black pepper
    11

    Heat a non-stick frying pan over medium heat. Toast the cashews without oil, tossing occasionally until golden brown.

    • 1 Tbsp Cashews
      1 Tbsp Cashews
    12

    Add the honey and caramelize for approx. 30 seconds. Stir constantly. Turn off the heat and set the cashews aside.

    • 1 ⁠½ tsp Honey
      1 ⁠½ tsp Honey
    13

    Serve with the rice and top with the cashews.

      14

      Enjoy your meal!