To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.
To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.
Maybe my mango was too ripe, but even with double the lime juice, this was way too sweet for my taste, and I have a huge sweet tooth. I think it could be better with less sugar. Maybe half, as the other commenter suggests below? I also increased the salt a fair amount. My husband liked it better than I did though. I think he'd give it four stars.
This photo for this recipe looks delicious, and I love all kinds of curry. It sounded like a solid choice for a weekend meal, but I didn't enjoy the flavors at all. It was a lot of work and in the end I could tell no one (my in-laws, my fiance, nor myself) enjoyed it. This was especially apparent because we had tons of leftovers and they sat in the fridge until garbage day instead of being eaten. :/
Meh. This was ok. It calls for four tablespoons of sugar which seems excessive, I just used half the amount of sugar. You already have the sweetness from the coconut milk and mango, why more sugar? I don't know if that makes a difference but it was just ok, it seemed to be lacking something.
We loved this recipe. The only thing I altered was ground ginger for fresh because that's what I had on hand. The flavors were perfect with the spicy curry and the mango. I would definitely recommend this and probably serve it to company!
My husband pronounced this restaurant quality! It was the perfect amount of heat. Like another reader, I used peaches instead of mango, since that's what I had, but next time would like to try with mango. I made it with success instant brown rice rather than pasta, and it was delish!
Superb! A definite keeper!
I could not stop eating this! This recipe definitely ranks in my all time top five favorites. I served with basmati rice because I accidentally overcooked my pasta, but I would probably stick with the rice next time anyways. My husband and I both love mango, and the flavor combinations here are amazing. It was more time-consuming than I would prefer, but well worth the effort.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.