Grammy's Kitchen · Chicken Curry · Mango Chicken Curry
One of 171 chicken curry recipes we measured
from www.tasteofhome.com
2 cooks on www.tasteofhome.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 25% | 47% |
| fat | 1% | 3% |
| aromatics | 17% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 80 g | 1/2 cup chopped onion |
| 2 g | 1 medium sweet red pepper, julienned |
| 9 g | 2 teaspoons canola oil |
| 680 g | 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips |
| 6 g | 1 tablespoon curry powder |
| 2 teaspoons minced fresh gingerroot | |
| 3 g | 1 teaspoon minced garlic |
| 3 g | 1/2 teaspoon salt |
| 0 g | 1/8 teaspoon cayenne pepper |
| 1 cup chopped peeled mango | |
| 170 g | 3/4 cup light coconut milk |
| 33 g | 2 tablespoons tomato paste |
| Hot cooked rice, optional |
Method: 2 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.