Curry Mango Chutney Chicken Wings Food

MANGO CHUTNEY CHICKEN CURRY

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.

BAKED CURRY CHICKEN WINGS WITH MANGO CHUTNEY

Steps:

• Place chicken wings in a bowl/zip-lock bag. Season with salt and curry powder. Shake/mix well. Make sure they are all well coated with seasoning.
• In a separate bowl combine mango chutney, Worcestershire sauce and oyster sauce. Pour it over wings and mix until each piece is well coated in the sauce. Cover the bowl with cling film (or close zip-lock bag) and refrigerate for at least 30 minutes (for best results several hours or overnight).
• Once marinated, place the wings onto a baking tray lined with baking paper. Make sure there is enough space in between them. Spoon the marinade over the wings. Bake in a preheated oven (400°F/200°C) for 25 minutes or until they are cooked through.
• These wings will come out juicy with sweet mango marinade flavor.
• Serve with dip of your choice!
• Enjoy!

CHICKEN CURRY WITH MANGO CHUTNEY

Steps:

• Heat oil in skillet, & brown chicken in oil.
• Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
• Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
• Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
• Stir in mincemeat & heavy cream.
• Serve over rice & drizzle with chutney.
• Garnish with cilantro.

CURRY & MANGO CHUTNEY CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.

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.

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.