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Tango Chicken

2 bags of Jack’s Harvest Tango with Mango (thawed)
1 (15 ounce) can coconut milk
8 teaspoons olive oil
1 tbsp. + 4 tsp. mild red curry paste (Indian or Thai curry paste works great)
1 1/2 lb. boneless chicken breast halves – cut into cubes
4 medium shallots, chopped
1/2 medium green pepper
1/2 medium red pepper
1 large cucumber,seeded and sliced
1 1/4 c. plain yogurt
2-3 garlic cloves, minced
1 tsp. kosher salt
2 c. Jasmine Rice, prepared

Mix Jack’s Harvest Tango with Mango with the yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Separate the puree and use half as a marinade for the chicken chunks. Reserve the other half.

After the chicken has marinaded for at least an hour, saute the chicken in half of the oil (4 teaspoons) of olive oil over medium heat until browned on all sides.

Prepare the jasmine or Basmati rice according to directions on the package.

Heat the remaining oil in a large skillet over medium-high heat. Stir in the shallots and green and red peppers and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).

Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the cucumber and then serve over prepared Jasmine Rice.

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