Quick Mango Chicken Curry

Name: Quick Mango Chicken Curry
Ingredients: 3 tablespoons vegetable oil; 1 large onion, halved lengthwise and thinly sliced; 1 green bell pepper, thinly sliced (optional); 2 cloves garlic, chopped; 1 tablespoon curry powder; 1 teaspoon paprika; 1 teaspoon ground black pepper; 1 teaspoon ground ginger; 1/2 teaspoon cayenne pepper, or to taste; 1 tablespoon water, or as needed; 2 skinless, boneless chicken breast halves, cut into cubes; 1 cup mango nectar; 2 tablespoons tomato paste; 1 tablespoon white vinegar

14 ingredients

4 steps

Ingredients

3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced
1 green bell pepper, thinly sliced (optional)
2 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper, or to taste
1 tablespoon water, or as needed
2 skinless, boneless chicken breast halves, cut into cubes
1 cup mango nectar
2 tablespoons tomato paste
1 tablespoon white vinegar

Directions

1

Heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.
2

Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. Add curry paste to onion mixture.
3

Mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.
4

Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.