4 tablespoons of olive oil
2 tablespoons of finely chopped onion
3 cloves of garlic, minced
2 boneless and skinless chicken breasts, cut into thin strips
1 tablespoon of curry powder
1 tablespoon of grated ginger
2 tablespoons of all-purpose flour
1 cup of chicken broth (240 ml)
1/3 cup of coconut milk
1 large mango, sliced
Salt and black pepper to taste
4 tablespoons of olive oil
2 tablespoons of finely chopped onion
3 cloves of garlic, minced
2 boneless and skinless chicken breasts, cut into thin strips
1 tablespoon of curry powder
1 tablespoon of grated ginger
2 tablespoons of all-purpose flour
1 cup of chicken broth (240 ml)
1/3 cup of coconut milk
1 large mango, sliced
Salt and black pepper to taste
Place the olive oil, onion, and garlic in a refrigerator-safe container
Cover and microwave at high power for 3 minutes
Mix well
Season the chicken with curry powder, ginger, salt, and black pepper to taste
Spread the seasoned strips on top of the onion and garlic mixture
Add the flour dissolved in chicken broth and coconut milk
Cover and microwave at the same power setting
Cook until the meat is tender and the sauce creamy
Serve immediately with mango slices
352 calories per serving
