Malaysian Mango Chicken Curry
Description
This Malaysian-inspired mango chicken curry dish with red and green bell peppers, onion, and ginger always has people wanting more.
Ingredients
•
1 tablespoon vegetable oil
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1/2 pound skinless, boneless chicken breast, cubed
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1/2 cup chicken stock
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1 1/2 tablespoons brown sugar
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1 tablespoon soy sauce
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1 tablespoon cider vinegar
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1 tablespoon cornstarch
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1 teaspoon curry powder
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1/2 onion, diced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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2 teaspoons minced fresh ginger root
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1 mango, peeled and cubed
Directions
1
Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
2
Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
3
Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
4
Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.