CHICKEN AND MANGO CURRY
I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it!
Provided by dale7793
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a deep frying pan or wok heat oil over medium heat until hot.
- Add curry paste and garlic and cook, stirring, for about 30 seconds.
- Slowly stir in coconut milk and chicken broth.
- Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
- Remove and discard garlic.
- Add ginger, onion, and peppers; cook until tender, about 7 minutes.
- Add mango, straw mushrooms, fish sauce, and sugar.
- When heated through, serve over individual plates of hot rice.
- Garnish with cilantro.
Nutrition Facts : Calories 1547.2, Fat 65.9, SaturatedFat 41.8, Cholesterol 72.6, Sodium 2868.6, Carbohydrate 195, Fiber 11.1, Sugar 28.5, Protein 49
CREAMY CHICKEN & MANGO CURRY
Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
- Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
- Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
- Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
- Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
MANGO CHICKEN CURRY
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
MANGO CHICKEN CURRY - AUTHENTIC INDIAN
This Authentic Indian Mango Curry recipe is delicious and easy to cook at home.
Provided by Gerri
Categories Chicken Curry Dinner Gluten Free Lunch Main Main Course Main Dish
Time 1h10m
Number Of Ingredients 18
Steps:
- In your blender or food processor, add the all the paste ingredients except the yogurt.
- Blend ingredients into a paste then add the yogurt and mix well.
- Marinate the chicken in half of the paste and refrigerate for 2 hours.
- Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant
- Add the remaining curry paste and cook out until fragrant, 5-10 minutes.
- Add the coriander, garam masala, onion and garlic and saute for 5 minutes.
- Gently pour in the tomato puree and coconut cream, stir well.
- Bring to the boil before adding the marinated chicken and the mango.
- Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
- Serve with a side of basmati rice.
MANGO CHICKEN CURRY
Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!
Provided by Elise Bauer
Categories Dinner 1-Pot Chicken Chicken Breast Chicken Thigh Curry Mango
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Adjust the seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice and garnish with cilantro, if desired.
Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Cholesterol 115 mg, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, Sodium 280 mg, Sugar 15 g, Fat 26 g, ServingSize Serves 6, UnsaturatedFat 0 g
CHICKEN THIGHS IN A MANGO CURRY MARINADE
Make and share this Chicken Thighs in a Mango Curry Marinade recipe from Food.com.
Provided by Abby Girl
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients for the marinade. Add to chicken pieces and marinate in fridge for 1 hour.
- Prepare the grill.
- Remove chicken from marinade and grill until cooked through.
Nutrition Facts : Calories 553.6, Fat 36, SaturatedFat 10.3, Cholesterol 197.4, Sodium 682.8, Carbohydrate 14.5, Fiber 0.3, Sugar 13.3, Protein 41.7
BEST INDIAN MANGO CHICKEN CURRY RECIPE
Mango and chicken are a persuasive combination. This best Indian mango chicken curry recipe is supremely easy, healthy, and mouth-watering.
Provided by Hina Munawar
Categories entree
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- In a bowl, mix the marinade ingredients with chicken. Cover up and refrigerate for 1 hour, up to 24 hours, or overnight.
- Purée mangoes and put them aside.
- In a large skillet or fry pan, heat the oil over high heat. Add the marinated chicken and cook until chicken is white overall for 3 to 5 minutes.
- Mix in the mango purée, salt, and sugar and stir to combine well. Reduce heat to low and simmer for about 15 minutes uncovered until the sauce thickened.
- Season with salt to taste if needed. Whisk in the cream and simmer for further 5 minutes then, remove from heat.
- Garnish with chopped nuts and cilantro leaves. Serve with rice or steamed jasmine.
Nutrition Facts : ServingSize 1, Calories 399 cal, Fat 19 g
SPICY INDIAN CHICKEN AND MANGO CURRY
I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!
Provided by KIKI810
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g
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- Simmer, partially covered, for 10 minutes or until chicken is cooked through and sauce is slightly thickened. Serve over steamed jasmine rice. Sprinkle with cashews. Garnish with mango slices and green onion.
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- Heat oil in large non-stick skillet set over medium-high heat. Add onions; stir- fry for 3 minutes; remove to plate.
- Stir VH® Mango Curry Sauce, chicken broth, mango and red pepper slices into skillet. Reduce heat and cook, covered, for 5 minutes. Garnish with cilantro. Serve with rice and steamed green beans.
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- Add sauce ingredients into a high speed blender or food processor and blend until smooth. (You may have to scrap sides once or twice).
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- Add chicken. Season with salt and pepper. Cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate. Set aside.
- Add remaining oil to the pan. Add onions. Cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
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5/5 (2)Calories 592 per servingCategory Dinner
- Begin by preparing the rice. I used 2 cups of long-grain basmati rice. Cook the rice while preparing the chicken curry.
- Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil to the pan. Once the pan is hot, add half the chopped chicken and season it with salt. Fry the chicken for 6 to 7 minutes, until nicely browned all over. Remove the browned chicken into a clean bowl, set aside and finish frying the remaining chicken. Cook the chicken in batches so you don’t overcrowd the pan.
- Remove the chicken from the pan, reduce the heat to medium and the butter. Allow the butter to melt, then add the diced onion. Saute the onion for about 4 minutes, until it’s softened and translucent. Add the minced garlic and cook for another 30 seconds. Add the curry powder and paprika next and cook for another 30 seconds. Add the flour next and cook again for about 30 seconds.
- Slowly begin adding the chicken broth, whisking it into the pan. Next, add in the coconut milk and season the sauce with salt. Return the chicken to the pan and add the chopped mango. Bring the sauce up to a simmer over medium heat, then reduce the heat to low and continue to simmer for 8 to 10 minutes, until the mango is softened, and the chicken has finished cooking.
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4.8/5 (16)Total Time 30 minsCategory DinnerCalories 290 per serving
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
- Return the sauce to the frying pan then ad the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
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5/5 (2)Total Time 6 hrs 15 minsCategory Dinner, Main CourseCalories 505 per serving
- Whisk together the coconut milk, mango juice, ginger, curry and salt in the bottom of a 7 quart slow cooker. Stir in the sliced carrots.
- Place the chicken breasts in the milk mixture and spoon the sauce over top. Cover and cook on low until the chicken is tender and cooked through, about 5-6 hours.
- In a separate small bowl, whisk together the tapioca starch with 8 tsp of the sauce from the slow cooker until smooth. Whisk it back into the slow cooker, along with the broccoli and peppers. Cover, turn the heat to high, and cook until the sauce thickens, about 1-1.5 hours.
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From getinspiredeveryday.com
Cuisine ThaiTotal Time 40 minsCategory Dinner
- Start by prepping all the ingredients. Then preheat a large 10-12″ skillet over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom.
- Add the cubed chicken thighs to the pan and sauté until browned and done in the center. Remove the chicken from the pan and set it aside.
- Next add the remaining tablespoon of oil to the pan long with the onion, garlic, and ginger. Lower the heat to medium-low and cook until lightly browned and softened, 4-5 minutes.
- Add the curry paste to the onion mixture and stir to combine, then add the bell pepper and lime leaves. Blend the coconut milk and 2 cups of the mango together until smooth, then pour it into the pan. Bring the curry to a boil over medium high heat, then lower the heat to maintain a simmer.
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- Flatbread. A delightfully soft and scrumptious naan to mop up a fantastic curry is a must-try. This classic flatbread will always be a favorite. These flatbreads are often made by combining whole wheat or white flour, active dry yeast, water, and salt, then kneading a few minutes, rising, dividing, and flattening.
- Rice. Rice is a common side for many recipes, including curry. Plain rice is already good enough, but you can flavor it to make it an excellent partner to your curry chicken.
- Raita. After indulging in your spicy curry, a palate cleanser like Raita is a must-have. This Indian yogurt and cucumber condiment is suitable for cutting through the spiciness and providing a refreshing rest for your palate.
- Avocado Salsa. Have an avocado salsa, a great balancing side for your curry chicken. The creaminess of avocado salsa will help decrease the spiciness of the curry.
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- Mango Lassi. Mango lovers, this fruity side dish is perfect for you. As a dessert, mango lassi is a favorite of many. It is a yogurt-based milkshake or smoothie.
- Drinks. A nice drink pairing with curry chicken is highly recommended. While craft beer is a good match, it is not the only outstanding flavor combo. Check out a spicy ginger ale if you are searching for a soft drink.
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