Chicken curry with mango and vegetables

Here's a great way to use ChefTouski's IA-Nutri tool. In addition, we have the possibility of having our nutritional values. What could be better?

Let yourself be transported to the exotic flavors of Asia with our delicious chicken curry recipe with mango and vegetables. By combining tender pieces of chicken, crunchy vegetables and a sweet touch of juicy mango, this balanced dish full of flavors is a real feast for the taste buds. Get ready for a sensational culinary journey in just 45 minutes of preparation.

I recently made this Mango Chicken and Veggie Curry recipe and I'm still in love with the amazing flavors that unfolded in each bite. The combination of sweet mango, spicy curry and crunchy vegetables was just divine. It was a real feast for my taste buds! - Cathy E. Morneau

Chicken curry with mango and vegetables

Kitchen tools needed

• A skillet

• A saucepan

• A kitchen knife

• A cutting board

Ingredients

(1) Added in my list of ingredients on the IA-Nutri

• 1 mango

• 1 chicken breast

• 1 carrot

• 1 cup corn

• 1 cup edamame beans

• 1 cup basmati rice

To top it all off, we have chosen a type of meal Main courses and world cuisine Thaï. Don't forget to check the box Integrate nutritional information. Also, it is important to note that this is an example of what is possible to achieve with ChefTouski.

(2) Note that CT always adds essentials only

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

• 1 tablespoon of honey

• 1 tablespoon of red curry paste

• 1/4 cup coconut milk

Instructions

1. Start by cooking the basmati rice according to the instructions on the package.

2. While the rice is cooking, cut the chicken breast into small pieces and cook them in a pan with olive oil until golden brown.

3. Add the carrot cut into small pieces, the corn and the edamame beans in the pan and cook for 5 minutes.

4. Add the red curry paste, soy sauce and honey to the pan and mix well.

5. Add the mango cut into small pieces and the coconut milk to the pan and mix.

6. Simmer for 5 minutes until the ingredients are well combined and the sauce has thickened.

7. Serve the chicken and vegetable mixture over the basmati rice.

Nutritional information (for 4 servings)

• Calories: 450

• Carbohydrates: 60g

• Fat: 8g

• Protein: 30g

• Fibre: 6g

This recipe is an excellent source of protein and fiber, while being low in fat. It is also rich in vitamins and minerals thanks to vegetables and mango. Basmati rice provides complex carbohydrates for sustained energy.

Anti-waste

1. Leftover Curry Fried Rice: Turn leftover mango chicken curry into tasty fried rice. Stir-fry the cooked rice with the leftover curry and add additional vegetables such as peas, grated carrots or green onions. Season with a little soy sauce and sesame oil for a quick and delicious meal.

2. Chicken and Veggie Wraps: Use leftover chicken and veg from the curry to make flavorful wraps. Top tortillas with crunchy lettuce, warmed chicken and vegetables, then add a dollop of soy sauce or spicy mayonnaise for a light and convenient meal.

3. Chicken Curry Salad: Turn leftover curry into a chicken curry salad. Toss the shredded chicken with lettuce, fresh vegetables and a light vinaigrette made from yoghurt, curry powder and lemon juice. Add croutons or nuts for extra crunch.

It's a delicious way to reinvent leftovers and create a light and refreshing meal!

With these anti-waste tips, you can enjoy every bite of your mango chicken curry and vegetables while minimizing food waste and enjoying new culinary creations . Let your creativity run wild and enjoy delicious meals from leftovers.

Bon appetit!

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