{"id":134,"date":"2012-06-14T00:42:00","date_gmt":"2012-06-14T00:42:00","guid":{"rendered":"http:\/\/memoirmunchies.com\/?p=134"},"modified":"2012-06-14T00:42:00","modified_gmt":"2012-06-14T00:42:00","slug":"curry-chicken-with-mango-salad","status":"publish","type":"post","link":"https:\/\/memoirmunchies.com\/?p=134","title":{"rendered":"Curry Chicken with Mango Salad"},"content":{"rendered":"
Do you ever come up with a dish based on someone else’s title?<\/p>\n
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I saw this on EatingWell.com: Curried Chicken with Mango Salad<\/b><\/span>

<\/b><\/span>It sounded really good, really filling, really healthy. And we had chicken, mangos and couscous…why not?<\/p>\n

But that’s as far as I got with the recipe from Eating Well. I noticed that the chicken was glazed in a mango chutney and closed the computer. It was time to get creative, even if it isn’t the most authentic curried chicken on the planet. The results? One of Matt’s favorite meals that I’ve made. Surprisingly good. Hope you can use this beautiful, sweet mango fruit in your next dinner!<\/p>\n

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Curry Chicken with Mango Salad<\/b><\/span>
4 servings \u00a0*12 oz. Tofu can be substituted for chicken<\/b>

<\/b>1 TB olive oil<\/b>
1\/2 cup chopped onion<\/b>
1\/4 t. + 1\/8 t. crushed red pepper flakes<\/b>
1\/2 cup chopped red bell pepper<\/b>
Dash of salt and pepper<\/b>
1 cup orange or pineapple juice<\/b>
1 mango, sliced into bite-sized pieces + 1 mango (for salad)<\/b>
2 large chicken breasts cut in half lengthwise (total of 1 pound)<\/b>
1\/3 cup honey mustard<\/b>
2 TB curry powder<\/b>
1\/2 cup rice crisp cereal, breadcrumbs or panko crumbs<\/b>
2 TB chopped mint<\/b>

<\/b>Step One: Make the chutney<\/b><\/p>\n