Mango Curry Chicken

This is by no means authentic, but it comes together quickly and is a great way to introduce children to the taste of curry (if they haven’t had it before.) There are other familiar, sweet flavors (cinnamon, fruit) to ease them into this ‘exotic’ flavor. My two-year-old ate multiple servings.

Hint: This dish is only as good as your curry powder. Since curry is a mix of several different spices, not all curries are created equal.

This was adapted from Emily Franklin’s Too Many Cooks

Mango Curry Chicken

oil for sauteing
1 onion, chopped
2 cups green veggie (broccoli, asparagus, peas,e tc.)
1 clove garlic, minced
1 tsp grated fresh ginger
1 T curry powder
dash cinnamon
2 chicken breasts, chopped
1 fresh mango, diced (or about 1 cup frozen)
1 can sliced peaches in juice (I used scissors to chop them up in the can)
2 T brown sugar
juice from 1/2 lemon
salt and pepper to taste

1) Saute onions in oil until translucent.  Add additional vegetables, and cook until crisp tender. Add garlic, ginger, curry, and cinnamon. Stir until fragrant.

2) Add chicken pieces, and cook until beginning to brown.

3) Add peaches (with juice), mango, and brown sugar. Cook until bubbly, and chicken is cooked through. Remove from heat, stir in lemon juice, salt and pepper. Serve with rice.

Comments 1

  1. Elaine wrote:

    Mango!

    Posted 05 Jul 2010 at 11:53 pm

Trackbacks & Pingbacks 1

  1. From Annabel Karmel Make it Easy infantino Winner! on 28 Jul 2010 at 4:06 pm

    [...] Mango Curry Chicken from Tall Grass Kitchen [...]

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