South African Mango Chicken with Red Curry


  • 1 lb of chicken tenders
  • 2 tbs canola oil
  • 1/2 cup chopped shallots
  • 1 tbs red curry paste
  • 2 cloves garlic, chopped
  • 2 cloves garlic, chopped
  • 2 14 oz cans unsweetened coconut milk
  • 1/2 cup mango, sliced
  • 2 tbs of bottled mango chutney
  • 3/4 cup chopped cilantro
  • 2 cups jasmine rice
  • kosher salt and fresh cracked black pepper to taste
This is a dish that is frequently served in South Africa. It uses the flavors of red curry paste, ginger, mango and coconut milk.


  • Cook rice according to package directions.
  • Heat canola oil in a heavy large saute pan over medium heat.
  • Add chopped shallots and garlic and saute until slightly golden.
  • Add the red curry paste and ginger and saute for another minute.
  • Add chicken tenders and saute until cook through, about 6 minutes.
  • Using tongs transfer chicken to a bowl.
  • Add coconut milk to saute pan and boil until reduced about 10 minutes.
  • Reduce heat and add the mangoes the mango chutney and 1/2 cup of the cilantro.
  • Return the chicken to the saute pan and season with salt and pepper.
  • Stir to heat through and sprinkle with remaining cilantro.
  • Serve over rice.

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