Crock Pot Mango Chicken With Ginger Curry Topping Food

CROCK POT MANGO CHICKEN

Steps:

• 1. Season the chicken with salt and pepper. Brown on both sides in the oil. Then place at the bottom of the Crock Pot.
• 2. Add the onion and garlic to the pan. Cook until they lightly caramelize.
• 3. Whisk together the mango nectar, curry powder, pepper, and instant bouillon.
• 4. Pour the nectar mix over the chicken and cover with the cooked onions.
• 5. Cover and cook on low for 3-4 hours or until chicken probes to 170F.
• 6. Remove chicken and onion to a platter and keep warm.
• 7. Stir together the corn starch with water until mixed. Then whisk into the liquid in the Crock Pot. Add drained mango fruit.
• 8. Cook uncovered on high, stirring frequently until sauce thickens (15 minutes or so). Add chicken and onion back to the Crock Pot to warm with sauce.
• 9. Garnish with fried onion bits and serve with rice or mashed potatoes.

MANGO CHICKEN CURRY

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.

CROCK POT MANGO CHICKEN WITH GINGER CURRY TOPPING

Steps:

• Peel mango and remove flesh from seed and mash.
• Stir in lemon juice, honey, garlic, paprika, salt and pepper.
• Rinse and dry the chicken.
• Place chicken in slow cooker.
• Spoon mango mix over chicken.
• Cover and cook low for about 4 hours or until chicken is tender.
• While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate.
• To serve, arrange chicken on serving dish and spoon mango drippings over chicken.
• Top each serving with a spoon of ginger curry topping.

SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Serve chicken and vegetables over rice.

GINGER CURRY CHICKEN

Steps:

• Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
• Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
• In a heavy skillet with a tight lid, heat oil and butter.
• Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
• Remove from skillet and set aside.
• Add onion and cook until golden.
• Add curry powder and cook for 2 minutes.
• Add curry powder and cook for 2 minutes.
• Gradually beat in water and cream, cook until thickened.
• Add chicken stock base and ginger, stir, and return chicken to skillet.
• Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
• Transfer to heated platter and surround with lime wedges.
• Serve with rice.