By Sassy Sandra on July 15, 2003
Photo by popkutt
Photo by popkutt
"This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!"
Serving Size: 1 (479 g)
Servings Per Recipe: 4
"Very good! I bet this would be good with pineapple or papaya, also. Maybe a few sprinkles of toasted coconut as a garnish? Or maybe serve it with coconut rice. Next time I think I will add a minced clove of garlic along with the peppers and ginger. I bet water chestnuts would be great in it, too. Seems like it could be a very versatile recipe. Thanks for the recipe and the inspirations, Sassy!"
"This was wonderful! I cut back quite considerably on the curry paste because I knew that my brand was VERY hot. I used maybe a tsp. and a half and that was just about right. It was nice to leave the chicken in larger pieces rather than cutting it into inch cubes. The mangoes and the peppers were really lovely with the chicken and sauce. Great recipe!"
"Made this for company last night and it was a big hit. I made homemade curry paste which was more work, but delicious! I think it takes more time than Sassy Sandra says, but I'm slow at peeling and slicing mangoes!"
"This was a very good recipe, lots of interesting flavors all combined. I happened to have 2 mangoes and was looking for a way to use them, this was perfect. It is very easy to put together. Served it with white rice, but no salad. I figured it had enough fruit and vegetables right in it. I think I will try adding some fresh garlic with the ginger next time I cook it and maybe try your suggestion of adding more curry paste. I was afraid 4 t. would be too much, but it wasn't at all. Thanks for this great recipe. I will be fixing it again."
"It was okay but not great."
"Simply delicious! My first attempt on here and recipe just spot on! Thank you!"
"I didn't add any sugar, since the mangoes are very sweet by themselves. It was a very good recipe! Next time I will add some serrano peppers to increase the heat. Thank you for sharing this. I will definitely make it again."
"Excellent recipe! It will become one of our gourmet favourites at our home. I made with one of our large local Aussie mangoes right off the tree and it was suburb. Any more of these treasures Susan?"
"This one was a winner for the family and will be a regular at our house in the future. I used thighs instead of breasts, added a slightly different mix of vegetables and cooked it a bit longer (being thighs). This dish is quite sweet and gingery. For those who do not like too much sweetness or ginger, I would drop it down a bit. I used a mild korma curry paste and it was perfect for our family (we like mild dishes). Curiously the kids noted that the mango didn't match the dish although they enjoyed eating it. If you don't have any mango, don't let this stop you making this dish!"
"I made this last night to use up a mango I had going spare. It was really nice and also easy to make. I'd run out of curry paste so used curry powder but the results were still really good. Thanks for this recipe!"
"This recipe was amazingly easy, with fantastic results! Spicy and sweet; even my picky 3 year old loved it. We added a little fresh cilantro at the last step, but you certianly wouldn't need to. I agree that 4 tsp of curry paste seemed like a lot but worked out perfectly, but then we like things more spicy than many people do. We will definitely make this again, and probably frequently!"