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Curry Chicken with Mango Avacado Salsa

Serves 2


  • 1 Tablespoon olive oil
  • 2 Tablespoons onion, diced medium
  • 4 Chicken cutlets
  • 1 Cup Kikkoman Thai Red Curry Sauce
  • 2 Cups cooked rice (optional)


  1. Heat skillet over medium high heat for one minute.
  2. Add the oil and onions and sauté for one minute.
  3. Add the chicken to the pan and cook for one minute per side.
  4. Add the curry sauce and simmer for three minutes; or until chicken is just done.
  5. Remove the chicken from the pan and place on a clean cutting board.
  6. Dice chicken into bite size pieces and place back in the skillet with the sauce.
  7. Serve over cooked rice (optional).

Mango Avacado Salsa

  • 1 Ripe mango, seeded and diced
  • 1 Ripe avocado, seeded and diced
  • 1/2 Tablespoon fresh cilantro, chipped fine
  • 3/4 Tablespoon fresh lime juice
  • Salt and pepper, to taste


Combine all of the ingredients in a glass bowl and toss to coat. Chill for ten minutes before serving.


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