Caribbean Chicken Curry

Two ingredients pack a flavorful punch in this Caribbean chicken recipe. Mangoes, which add a sweet, juicy flavor and hot curry powder for its spicy, pungent taste.

Caribbean Chicken Curry
Servings: 4 Prep 15 mins Cook 38 mins


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, thinly sliced
  • 1 clove garlic, peeled and chopped
  • 2 teaspoons hot curry powder
  • 1 10 3/4 ounce can reduced-fat, low-sodium condensed cream of chicken soup (such as Campbells Healthy Request)
  • 1 1/3 cups skim milk
  • 1 medium tomato, seeds squeezed out and chopped
  • 1 mango, peeled, pitted and thinly sliced
  • 1/4 cup dark raisins
  • 1 cup couscous
  • 1 cup chicken broth

Make It

1. Add oil to a large pot and heat over medium-high heat. Season chicken with 1/4 teaspoon salt and the black pepper. Add to pot and cook for 7 minutes. Remove to a plate.

2. Add onion and garlic and cook, stirring, 5 minutes, until lightly browned. Add the curry and cook for 1 minute. In a medium-size bowl, whisk together the condensed soup and milk, and stir into pot.

3. Add remaining 1/4 teaspoon salt, tomato, mango, raisins, chicken and any juices from plate to the pot. Bring to a boil. Lower heat and simmer with the lid slightly ajar for 25 minutes, stirring occasionally. Serve with cooked couscous prepared with chicken broth.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 516, Fat, total (g): 13, chol. (mg): 120, sat. fat (g): 3, carb. (g): 68, fiber (g): 5, pro. (g): 34, sodium (mg): 997, Percent Daily Values are based on a 2,000 calorie diet.