CURRY MANGO CHICKEN
If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!
Provided by TORONTOMOMMY
Categories World Cuisine Recipes Latin American Caribbean
Time 2h15m
Yield 6
Number Of Ingredients 23
Steps:
- In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Nutrition Facts : Calories 769.3 calories, Carbohydrate 83.9 g, Cholesterol 131.6 mg, Fat 32.7 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 13.3 g, Sodium 620.3 mg, Sugar 19.5 g
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
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 WITH CURRIED MANGO SAUCE
Make and share this Chicken with Curried Mango Sauce recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with 1/4 teaspoon salt.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add the chicken; cook 3 minutes on each side or until done.
- Remove from pan; keep warm.
- Heat 2 teaspoons oil in pan over medium-high heat.
- Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
- Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
- Combine broth and cornstarch, and add to pan.
- Bring to a boil, and cook 1 minute, stirring constantly.
- Remove from heat.
- Stir in mango.
- Spoon rice onto each of 4 plates; top with chicken.
- Spoon sauce over chicken; sprinkle with green onions.
CURRIED CHICKEN WITH MANGO RICE
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
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
CURRIED CHICKEN AND MANGO SANDWICHES
Steps:
- In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
- Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
- Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.
CURRIED MANGO & CHICKPEA POT
Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. It's not only tasty, but healthy too, delivering three of your 5-a-day
Provided by Esther Clark
Categories Lunch
Time 15m
Number Of Ingredients 10
Steps:
- Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.
Nutrition Facts : Calories 327 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
CURRIED MANGO AND CHICKEN APPETIZERS
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
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 & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
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