Chicken Curry with Mango | PC.ca

Chicken Curry with Mango

A bowl of rice with mango chicken curry

PC Organics Apple, Sweet Potato & Mango

Chicken Curry with Mango

Coconut milk lends a sweet note to this mild but exotic toddler curry. Suitable for ages 8 months an...

Coconut milk lends a sweet note to this mild but exotic toddler curry. Suitable for ages 8 months and up; for babies, add milk or breast milk to thin and purée to desired consistency.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Baby
  • Season: Fall
  • Course: Main
  • Main Ingredient: Chicken
  • Calories

    260 cal

  • Total Fat

    16 g

  • Sodium

    170 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    22 g

Chicken Curry with Mango

A bowl of rice with mango chicken curry

PC Organics Apple, Sweet Potato & Mango

  • Calories

    260 cal

  • Total Fat

    16 g

  • Sodium

    170 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    22 g

How to make

Ingredients

  • 6, about 550g

    Boneless skinless chicken thighs
  • 1-1/2 tbsp (22 mL)

    PC® Organics 100% Pure Safflower Oil
  • 1/4 cup (50 mL)

    Finely diced onion
  • 1 tsp (5 mL)

    Minced ginger root
  • 1 tsp (5 mL)

    Mild yellow curry powder
  • 1/2 cup (125 mL)

    Low sodium chicken broth
  • 1/2 cup (125 mL)

    Canned coconut milk
  • 1 pouch (128 mL)

    PC® Organics Sweet Potato, Apple and Mango Strained Baby Food

How to make

  • Step 1

    Trim and discard excess fat from chicken and cut thighs in half.

  • Step 2

    Heat oil in small saucepan over medium heat. Cook onions, stirring often, 3 to 4 minutes. Stir in ginger and curry powder; cook, stirring, 2 to 3 minutes or until softened and fragrant. Pour in broth and coconut milk; bring to a simmer over medium heat.

  • Step 3

    Nestle chicken in coconut milk mixture, turning to coat. Cover and simmer over medium-low heat, stirring occasionally, 8 to 10 minutes. Uncover and continue to simmer 8 to 10 minutes or until chicken is cooked through and sauce is thickened; remove from heat.

  • Step 4

    Transfer chicken to cutting board; shred into small chunks with two forks. Stir shredded chicken and sweet potato purée back into sauce. Serve immediately or portion into airtight containers and refrigerate for up to two days or freeze for up to one month.

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