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Author Notes: This is a quick, easy and really great recipe for family dinners and keeps well for kids lunches the next day. —Mia H
Serves 4 people
- 3 tablespoons Olive Oil
- 1 small Onion [chopped]
- 2 cloves Garlic [minced]
- 3 tablespoons Curry Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Paprika
- 1/2 teaspoon Ground Fresh Ginger
- 1/2 teaspoon White Sugar
- Salt [to taste]
- 2 Boneless, Skinless chicken breast halves cut into bite size pieces
- 1 tablespoon Tomato paste
- 1 cup Plain yogurt
- 1 12 oz. can of coconut milk
- 1 mango cut into bite size pieces
- 1/2 a lemon [juiced]
- 1/2 teaspoon Cayenne Pepper
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, mango and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Take out bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over Jasmine rice with mango chutney and cilantro.