Mango Chicken Curry, Malaysian-Inspired

Name: Mango Chicken Curry, Malaysian-Inspired
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 1 tbsp Apple Cider Vinegar; 1.5 tbsp Brown Sugar; 0.5 lb Chicken Breast; 0.5 cup Chicken Stock; 1 tbsp Cornstarch; 1 tsp Curry Powder; 2 tsp Fresh Ginger; 1 whole Green Bell Pepper; 1 whole Mango Chunks; 0.5 whole Onion; 1 whole Red Bell Pepper; 1 tbsp Soy Sauce; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Malaysian 🇲🇾 High-Protein 💪Halal 🕌Comfort-Food

Mango Chicken Curry, Malaysian-Inspired balances gentle heat from curry powder with the natural sweetness of ripe mango. Tender chicken mingles with peppers, onion, and fresh ginger in a glossy, lightly tangy sauce from soy and cider vinegar. Serve it for a weeknight dinner or a casual gathering when you want a bright, fruity twist on classic curry flavors.

Prep20 mins
Cook20 mins
Serves2
DifficultyEasy

1

Heat oil in a large skillet over medium-high heat and add the chicken breast. Cook and stir the chicken in the hot oil until it is no longer pink in the center. Transfer the cooked chicken to a plate.
2

Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
3

In the same skillet over medium heat, cook and stir the onion until it softens and turns translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes. Add the ginger and cook for 1 more minute.
4

Stir in the chicken stock mixture and the cooked chicken. Cook until the sauce thickens. Add the mango and cook until the mango is heated through.