1. Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium-high heat. Turn pieces as needed until lightly browned, about 7 minutes.
2. Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice and chicken broth. Scatter mango over chicken. Cover, reduce heat and simmer, stirring occasionally, until chicken is tender when pierced, about 20 minutes.
3. Serve chicken mixture on rice; add salt or soy sauce to taste.
Good with cucumber salad.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1g|
|Cholesterol 10.3mg||3 %|
|Sodium 134.8mg||5 %|
|Potassium 337.4mg||9 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 70.7g|
|Protein 11.2g||16 %|
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Calories per serving: 368
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