Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Tips
- Use ripe, but firm mangoes to avoid them turning mushy during cooking.
- Toast the spices lightly before adding to release their full aroma.
- Simmer the curry gently to allow the flavors to meld without overcooking the chicken.
Ingredients 0/12
Why This Recipe Is So Easy To Love
Step 1
Lightly heat some vegetable oil in a large skillet over medium-high heat. Toss in the chicken breast pieces and cook them until they’re no longer pink inside. Once cooked, take the chicken out and set it aside on a plate. While the chicken is cooking, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch in a bowl and set that mixture aside.
Step 2
Using the same skillet, lower the heat to medium and cook the chopped onion until it softens and becomes translucent, which should take about five minutes. Add in the green and red bell peppers and cook for another couple of minutes. Then stir in the ginger and let it cook for one more minute to bring out its flavor.
Step 3
Pour the chicken stock mixture into the skillet along with the cooked chicken. Let everything simmer until the sauce thickens up nicely. Finally, add the mango chunks and cook just until they’re warmed through. Serve it up and enjoy!
