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Gluten-Free Mango Chicken Curry

Gluten-Free Mango Chicken Curry



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1

jar (20 oz) mangoes in syrup, drained

1

tablespoon vegetable oil

1/2

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

1

red bell pepper, thinly sliced, cut in half

2

teaspoons red curry paste

1/4

cup packed brown sugar

2

tablespoons gluten-free low-sodium soy sauce

1

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

4

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;

Carbohydrate Choice

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Thai one on--a healthful Thai dinner, that is--with this quick and delicious chicken dish.

Watch the video: Coconut Mango Rice with Curry Chicken Recipe