Directions:
- In large saucepan over med-high heat 2 Tb of oil.Add curry powder,cinnamon then heat 30 seconds.Add onion and saute till tender,about 5 mins. Transfer onions as well as any oil and seasonings to a blender. Add the mango and 1 c broth to blender,then puree till smooth. Setaside.
- Return empty saucepan to med-high heat. Add remaining 1 TB oil. When oil is hot,add chicken and saute until browned and cooked through,about 6-8 mins.
- Add remaining broth and scrape bottom of the pan to release any stuck bits and seasonings. Bring to simmer.
- Stir in creme fraiche and lime juice,season with salt and pepper. Garnishe each serving with cilantro and extra dollop creme fraiche,if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.65 Kcal (1514 kJ) | ||
| Calories from fat | 103.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Cholesterol | 75.76mg | 25% | |
| Sodium | 920.99mg | 38% | |
| Potassium | 875.48mg | 19% | |
| Total Carbs | 39.58g | 13% | |
| Sugars | 35.9g | 144% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 26.48g | 53% | |
| Vitamin C | 101.4mg | 169% | |
| Iron | 0.2mg | 1% | |
| Calcium | 68.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 66.51 Kcal (278 kJ) | ||
| Calories from fat | 18.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 18% | |
|---|---|---|---|
| Cholesterol | 13.93mg | 25% | |
| Sodium | 169.37mg | 38% | |
| Potassium | 161mg | 19% | |
| Total Carbs | 7.28g | 13% | |
| Sugars | 6.6g | 144% | |
| Dietary Fiber | 1g | 22% | |
| Protein | 4.87g | 53% | |
| Vitamin C | 18.6mg | 169% | |
| Calcium | 12.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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