Batchillo

Chicken Curry with Mango and Coconut Milk

Chicken Curry with Mango and Coconut Milk: a batch cooking recipe, 4 servings of 871 kcal and 44 g protein each. Keeps 4 days in the fridge and freezes well.

  • 4 servings
  • 15 min prep
  • 40 min total
  • 4 days in the fridge
  • Freezes well
  • Lunch · Dinner
Chicken Curry with Mango and Coconut Milk

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
871 kcal 44 g 96 g 36 g 7.9 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 600 g Chicken breast (in 3 cm cubes)
  • 2 mango (1 ripe (for the sauce) + 1 firm)
  • 400 ml coconut milk (1 can)
  • 2 tbsp curry powder
  • 1 Onion (chopped)
  • 3 Garlic (chopped)
  • 2 tbsp Tomato purée
  • 1 tbsp Honey
  • 2 tbsp Olive oil
  • 300 g rice

To taste: salt, black pepper, ginger

Contains: gluten. Free from: dairy (lactose), eggs, fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. 1 - Chop the onion, garlic and ginger.
  2. 2 - Sauté in olive oil for 5 min.
  3. 3 - Add the curry powder and sauté for 1 min.
  4. 4 - Add the cubed chicken, tomato purée, honey, coconut milk and the blended ripe mango and cook for 15 min.
  5. 5 - Serve with rice and cubes of fresh mango.

Recipe based on bourmet.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: