Mango Curry Chicken Breast

Mango Curry Chicken Breast
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    onion, finely chopped

  • 1 Tbsp.
    (15 mL)

    fresh ginger, grated

  • 1 cup
    (250 mL)

    chicken breast skinned, cubed

  • 1 1/2 Tbsp.
    (8 mL)

    curry paste

  • 1 Tbsp.
    (15 mL)

    all-purpose flour

  • To taste Salt

  • 3/4 cup
    (190 mL)

    chicken broth

  • 3/4 cup
    (190 mL)

    coconut milk

  • 4

    slices of fresh mango

  • 1 Tbsp.
    (15 mL)

    almonds, slivered


Heat olive oil in skillet over moderate heat. Sauted onion, ginger and chicken cubes just until golden.

Add curry paste, flour and salt. Mix well.

Add chicken stock, coconut milk and bring to boil.

Reduce heat and simmer until sauce thickens.

Add almonds and mango slices.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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