Try this Mango chicken curry recipe, or contribute your own.
Suggest a better descriptionFry the chicken until golden, remove from the pan. Cook the onion until soft. Add the garlic and chilli and cook for 1 more minute.
Add just over half the mango chutney and the milk and chicken. Bring to the boil then simmer for 10 minutes.
Stir in a little more chutney to taste and season well.
Heat the remaining oil in a small pan. Fry the curry leaves for 30 seconds until crisp and drain on kitchen roll. Serve with rice.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 508 | ||
Calories from Fat: 94 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 103.8mg | 32 % | |
Sodium 109.7mg | 4 % | |
Potassium 398.8mg | 10 % | |
Total Carbohydrate 69.6g | 20 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 66.7g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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