Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 230
Fat 9 g 14 %
Saturated 2,5 g
+ Trans 0,1 g
13 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 80 mg  
Sodium 300 mg 13 %
Carbohydrates 11 g 4 %
  Fibres 1 g 4 %
  Sugars 9 g
Protein 26 g
Vitamin A 15 %
Vitamin C 70 %
Calcium 2 %
Iron 8 %
* DV = daily value

Mango Chicken Curry

Time required: 30 to 60 minutes
Yield : 4 servings Prep Time: 15 minutes
Level : Easy Cook Time: 15 to 20 minutes

INGREDIENTS

  • 15 mL (1 tbsp.) canola oil
  • 2 boneless, skinless chicken breasts, 225 g (½ lb.) each, cut into cubes Salt and pepper
  • 5 mL (1 tsp.) curry powder
  • 250 mL (1 cup) 25%-lesssalt chicken broth
  • 60 mL (¼ cup) 15% M.F. cooking cream 1 mango, cubed
  • 75 mL (⅓ cup) each of finely sliced green onions and diced red bell pepper

Garnish

  • Fresh coriander and toasted cashew nuts, coarsely chopped
  • Hot sauce, to taste

PREPARATION

Heat oil in a wok over medium-high heat. Add chicken cubes and sauté for 5 minutes. Salt and pepper to taste.

Add curry powder, chicken broth and cream. Reduce heat to low. Simmer uncovered for 10 minutes or until sauce is reduce by one-third.

Add mango, green onion and red pepper. Stir gently. Cook for 3 minutes or until mango and vegetables are hot.

Serve over basmati rice. Garnish with coriander, cashews and hot sauce to taste.

Variation: Replace the cooking cream with coconut milk. Add toasted coconut flakes to suggested garnishes.