Spicy Indian Chicken and Mango Curry

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Step: 1

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.

Step: 2

Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Per Serving: 398 calories; protein 26.5g; carbohydrates 31.1g; fat 20.4g; cholesterol 57.7mg; sodium 178.7mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much important to include some easy foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just pleased it in the first place."

When it comes to eat on evening , much eat or eating too much of the bad kinds of food can lead to trouble on sleeping. On the flip side, a meal that is less than satiating not make leave you want more and resulting in reaching for an unhealthy late-night snack even closer to bedtime .