MANGO CHICKEN COCONUT CURRY
A little bit spicy and creamy, and a whole lotta delicious this Thai-inspired curry is loaded with chicken and mango.
Provided by Michelle De La Cerda
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Heat the wok on high, add 2 tbsp. sesame oil.
- Add chicken and cook until mostly done; remove and set aside.
- Add remaining sesame oil to the still hot wok.
- Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.
- Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved.
- Simmer for 3 minutes, allowing the liquid to reduce.
- Return the chicken to the wok with its released juices.
- Continue to reduce for another 2 minutes.
- Add mangoes and cilantro, stir well and cook another 2 minutes, stirring often.
- Add one cup of the coconut milk and allow it to reach a high simmer and begin to reduce, 3-5 minutes.
- Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat, serve with rice and garnish with fresh chopped cilantro.
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.
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
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
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-COCONUT CHICKEN CURRY
This is not a traditional curry by any stretch. In fact, I came up with the recipe when I was overdue for a visit to the grocery store and I just used what I had on hand. It ended up being so good, I've made it again and again. Feel free to use whatever vegetables you have on hand (frozen, fresh, or leftover).
Provided by Spice Boy
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.
- While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.
- To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.
- Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).
- Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.
- Serve over rice.
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
CURRIED COCONUT MANGO CHICKEN IN WONTON CUPS
Steps:
- Preheat oven to 350 degrees Press the wonton wrappers into mini muffin tins, bake for 5 - 10 minutes or until golden brown. Set aside to cool. (Can be made up to one week in advance stored in an airtight container) Heat the oil in a large nonstick skillet and saute the onion, garlic and ginger for about 3 minutes, until onion softens. Add the chicken, curry paste , coconut milk, chutney, lime juice and salt. Cook, stirring often until mixture bubbles and thickens. cool slightly or chill before spooning into wonton cups. Sprinkle filled cups with cilantro before serving them warm, at room temperature or cold.
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- Make the green curry chicken salad by mixing to combine the chopped chicken, scallions, cilantro or parsley, lime juice, green curry paste, mayonnaise, and coconut milk. Let this mixture sit in the fridge for at least an hour, so the flavors meld. If you can even make this a day ahead of time, the flavors will be optimal the next day.
- Brush each wonton wrapper with vegetable oil on both sides, then nestle it into the bottom of a 12-cup mini muffin pan. Repeat until the pan is filled, then sprinkle the wonton wrappers with salt. Bake for 10 minutes, until the wontons get golden brown and crispy. Let them cool down on a wire rack, and repeat with the remaining 12 wonton wrappers, so you have 24 wonton cups total.
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