Directions:
- Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium-high heat. Turn pieces as needed until lightly browned, about 10 minutes.
- Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes.
- With a slotted spoon, transfer chicken to a bowl and keep warm. Boil sauce, uncovered, over high heat, stirring to prevent sticking, until reduced to about 1 1/4 cups, 2 to 4 minutes. Pour sauce over chicken.
- Serve chicken mixture on rice; add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3369.21 Kcal (14106 kJ) | ||
| Calories from fat | 488.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.26g | 83% | |
|---|---|---|---|
| Cholesterol | 72.52mg | 24% | |
| Sodium | 4527.68mg | 189% | |
| Potassium | 1156.29mg | 25% | |
| Total Carbs | 690.04g | 230% | |
| Sugars | 249.48g | 998% | |
| Dietary Fiber | 27.01g | 108% | |
| Protein | 35.2g | 70% | |
| Vitamin C | 169.6mg | 283% | |
| Iron | 379.2mg | 2107% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 174.16 Kcal (729 kJ) | ||
| Calories from fat | 25.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 83% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 24% | |
| Sodium | 234.04mg | 189% | |
| Potassium | 59.77mg | 25% | |
| Total Carbs | 35.67g | 230% | |
| Sugars | 12.9g | 998% | |
| Dietary Fiber | 1.4g | 108% | |
| Protein | 1.82g | 70% | |
| Vitamin C | 8.8mg | 283% | |
| Iron | 19.6mg | 2107% | |
| Calcium | 3.2mg | 6% | |
* 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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