Curried Chicken And Mango Sandwiches Food

MANGO CHICKEN CURRY

Mango Chicken Curry image

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

Ingredients

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

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.

CURRIED MANGO AND CHICKEN APPETIZERS

Curried Mango and Chicken Appetizers image

Curry and mango bring fabulous flavor to chicken salad. Mini phyllo shells make the bite-sized snacks great for eating on the go.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 15

Number Of Ingredients 10

Ingredients

1/3 cup plain yogurt
2 tablespoons purchased mango chutney, large pieces chopped
1 teaspoon curry powder
1/4 teaspoon salt
1 cup finely chopped cooked chicken
1/4 cup diced fresh mango
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh mint leaves
1 package (2.1 oz) frozen mini phyllo shells (15 shells)
Fresh mint sprigs

Steps:

In medium bowl, mix yogurt, chutney, curry powder and salt. Stir in chicken, mango, onion and chopped mint. Cover; refrigerate 30 minutes.
Spoon 1 rounded tablespoon chicken mixture into each phyllo shell. Top with mint sprig. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g

CURRIED CHICKEN TEA SANDWICHES

Curried Chicken Tea Sandwiches image

With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.

Provided by pattycakes

Categories Main Dish Recipes Sandwich Recipes Chicken

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups cubed, cooked chicken
1 unpeeled red apple, chopped
¾ cup dried cranberries
½ cup thinly sliced celery
¼ cup chopped pecans
2 tablespoons thinly sliced green onions
¾ cup mayonnaise
2 teaspoons lime juice
½ teaspoon curry powder
12 slices bread
12 lettuce leaves

Steps:

Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

Nutrition Facts : Calories 528.5 calories, Carbohydrate 43.9 g, Cholesterol 46.9 mg, Fat 32.7 g, Fiber 3.5 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 539.9 mg, Sugar 15.6 g

CURRIED CHICKEN SANDWICH

Curried Chicken Sandwich image

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Provided by Alison Roman

Categories Sandwich Chicken Backyard BBQ Dinner Lunch Curry Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 recipe Curry Brine
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 tablespoon plain whole-milk yogurt
1 teaspoon fresh lemon juice
3/4 teaspoon celery seeds
1 tablespoon mayonnaise plus more for serving
Kosher salt, freshly ground pepper
freshly ground pepper
4 large or 8 small slices country-style bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems

Steps:

Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

CURRIED CHICKEN WITH MANGO RICE

Curried Chicken with Mango Rice image

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Provided by LINDA W.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

Steps:

Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

Chicken Salad Sandwiches With Mango Chutney image

This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.

Provided by Melissa Clark

Categories easy, lunch, quick, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

1/2 rotisserie chicken, meat picked and shredded (about 2 cups)
1/2 cup Greek-style yogurt
1/3 cup mango chutney, big pieces chopped
3 inner celery stalks, with leaves, finely chopped (about 1/3 cup)
2 scallions, finely chopped
Fresh lemon juice, to taste
Salt and pepper, to taste
8 slices whole-grain bread

Steps:

In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
Divide salad among four slices of bread; top with remaining slices.

CURRIED CHICKEN SALAD WITH MANGOES AND CASHEWS

Curried Chicken Salad With Mangoes and Cashews image

Make and share this Curried Chicken Salad With Mangoes and Cashews recipe from Food.com.

Provided by Chef PotPie

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
2 tablespoons apricot preserves
1/2 teaspoon curry powder
1/2 lime, juice of
salt
cayenne
2 cups cooked chicken, cubed
1 ripe mango, peeled and diced
1/2 cup celery, diced
1/4 cup scallion, sliced
1 tablespoon chopped fresh cilantro
1/2 cup cashews, chopped
4 croissants

Steps:

Combine mayonnaise, preserves, curry, lime juice, and seasonings in a large bowl.
Add chicken, mango, celery, scallions, and cilantro; toss to coat.
Add cashews just before serving.
Serve on croissants.

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