Gluten-Free Mango Chicken Curry

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jar (20 oz) mangoes in syrup, drained

tablespoon vegetable oil

1/2

lb boneless skinless chicken breast, cut into 1/2-inch cubes

red bell pepper, thinly sliced, cut in half

teaspoons red curry paste

1/4

cup packed brown sugar

tablespoons gluten-free low-sodium soy sauce

cup canned reduced-fat coconut milk (not cream of coconut)

cups hot cooked jasmine rice

1/4

cup chopped fresh cilantro

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1
Remove 2 mango slices from jar, and dice. Set aside.
2
Heat 12-inch skillet or Dutch oven over medium-high heat until hot; add half of the oil and heat until shimmering. Add chicken; cook 2 to 3 minutes or until brown on all sides.
3
Transfer chicken to plate using slotted spoon, then add remaining oil. Add onion, bell pepper and jalapeño chili; toss to coat. Continue to cook 3 to 5 minutes, stirring frequently, until translucent. Add curry paste; toss to coat vegetables.
4
Add remaining mangoes, the brown sugar, soy sauce and fish sauce. Cook 2 to 3 minutes to reduce sauce. Press down on mangoes to crush, and break them up roughly.
5
Add coconut milk; return chicken to pan. Heat to simmer; reduce heat to low, and cook 5 minutes to heat chicken through and combine flavors. Remove from heat; stir in lime juice.
6
Divide rice evenly among four bowls; top each bowl with one-fourth of the curry mixture. Divide reserved diced mangoes among bowls. Sprinkle with cilantro.

Expert Tips

Fresh mangoes are a welcome substitute. Use 2 medium mangoes, cut into large chunks.
Basmati or plain white rice make fine substitutes for the jasmine rice.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4 1/2g 22% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 870mg; 36%
Potassium: 550mg; 16%
Total Carbohydrate: 84g; 28%
Dietary Fiber 4g 15% Sugars 32g
Protein: 19g

Vitamin A: 50%; 50%
Vitamin C: 70%; 70%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;