Chicken curry with mango and squash

 Cooking 20 minutes
 Preparation 15 minutes
 4 servings


  • Choice of rice for 4 people
  • 15 mL (1 tablespoon) canola oil
  • 675 g (1 ½ lb) chicken breast, cut into cubes
  • 1 large garlic clove, finely chopped
  • 25 mL (5 teaspoons) red curry paste (or as desired)
  • 1 small can (160 mL) of coconut milk
  • 180 mL (3/4 cup) chicken broth
  • 1 packet (454 g) of Florette Butternut Squash Harvest
  • 1 large mango, diced
  • To taste, green onion, chopped
  • To taste, fresh cilantro, chopped


  1. Cook the rice in the microwave according to the manufacturer’s instructions; set aside.
  2. In a large saucepan over high heat, heat oil and brown chicken 7-8 minutes. Over medium heat add garlic and continue cooking for 3 minutes.
  3. Add the curry paste, coconut milk, broth and vegetables. At high heat, bring to a boil. Reduce heat and simmer over low heat, covered, 8 minutes.
  4. Add the mango and continue cooking for 1 minute.
  5. Serve curry on a nest of rice and garnish with green onion and cilantro.

Recipe developed in partnership with nutritionist Julie DesGroseillers

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