4 servings (serving size: 1 chicken breast half, 3/4 cup mango sauce, and 1/2 cup rice)
Photo: Randy Mayor; Styling: Mary Catherine Muir
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon salt, divided
1 tablespoon vegetable oil, divided
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons grated peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground coriander
2 garlic cloves, crushed
1 1/4 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons cornstarch
1 1/3 cups cubed peeled mango (about 1 large)
2 cups hot cooked basmati rice
1/4 cup thinly sliced green onions
How to Make It
Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.
Heat 2 teaspoons oil in pan over medium-high heat. Add chopped onion and bell pepper; sauté 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and sauté 30 seconds. Combine broth and cornstarch, and add to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in mango.
Spoon rice onto each of 4 plates; top with chicken. Spoon sauce over chicken; sprinkle with green onions.
Delicious! The only change I made was substituting green bell pepper for the red; other than that, I followed the recipe as written. My husband and I don't usually care for meat dishes that include fruit (nor are we particularly big fans of mango), but we both really enjoyed this recipe. I will definitely be making it again!
This was a great addition to my "little black cookbook". My boyfriend said it was the best thing I have made. The curry was awesome and I used couscous since that's what I had at home but I think most all rices could work. The only thing I would do differently is add more mango.
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