Ingredients:
- 1 green bell pepper, thinly sliced (optional)
- 2 skinless, boneless chicken breast halves, cut into cubes
Directions:
- Heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.
- Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. Add curry paste to onion mixture.
- Mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.
- Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.88 Kcal (2373 kJ) | ||
| Calories from fat | 253.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.22g | 43% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 786.94mg | 33% | |
| Potassium | 1148mg | 24% | |
| Total Carbs | 33.68g | 11% | |
| Sugars | 22.52g | 90% | |
| Dietary Fiber | 4.81g | 19% | |
| Protein | 49.53g | 99% | |
| Vitamin C | 88.5mg | 147% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 27mg | 150% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 99.17 Kcal (415 kJ) | ||
| Calories from fat | 44.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 43% | |
|---|---|---|---|
| Cholesterol | 24.36mg | 46% | |
| Sodium | 137.66mg | 33% | |
| Potassium | 200.82mg | 24% | |
| Total Carbs | 5.89g | 11% | |
| Sugars | 3.94g | 90% | |
| Dietary Fiber | 0.84g | 19% | |
| Protein | 8.66g | 99% | |
| Vitamin C | 15.5mg | 147% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 4.7mg | 150% | |
| Calcium | 15.2mg | 9% | |
* 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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