MANGO CHUTNEY CHICKEN
Provided by The Daring Gourmet, www.daringgourmet.com
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
- Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.
- Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.
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.
MANGO CHUTNEY-CHICKEN CURRY
Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
- Cover; cook on Low heat setting 6 to 7 hours.
- Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g
CHICKEN CURRY WITH MANGO CHUTNEY
This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.
Provided by Sydney Mike
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
MANGO CHICKEN CURRY
Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!
Provided by Elise Bauer
Categories Dinner 1-Pot Chicken Chicken Breast Chicken Thigh Curry Mango
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Adjust the seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice and garnish with cilantro, if desired.
Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Cholesterol 115 mg, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, Sodium 280 mg, Sugar 15 g, Fat 26 g, ServingSize Serves 6, UnsaturatedFat 0 g
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
CHUTNEY CHICKEN CURRY
A quick and easy skillet dish that is tasty and low-fat too! We enjoyed it served over brown rice. From 501 Delicious Heart Healthy Recipes.
Provided by DDW7976
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat margarine in a large skillet over med. high heat until melted.
- Add onion and cook 3 minutes or until tender, stirring often.
- Stir in curry powder; cooke stirring constantly for 1 minute.
- Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
- Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
- Serve over rice.
Nutrition Facts : Calories 379.3, Fat 4.9, SaturatedFat 1, Cholesterol 54.5, Sodium 259.1, Carbohydrate 60.4, Fiber 3.4, Sugar 10.3, Protein 23.7
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Categories Bake Cocktail Party Mayonnaise Shrimp Jam or Jelly Bon Appétit
Yield Makes 48
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
- Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
- *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
MANGO CHUTNEY-CHICKEN CURRY
From Pillsbury Doughboy Slow Cooker Recipes (2003). Serve with hot cooked rice or couscous. Offer small bowls of traditional curry toppers, such as toasted coconut, chopped peanuts, raisins, and mango chutney to pass at the table.
Provided by LaJuneBug
Categories Chicken Breast
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
- Cover; cook on low setting for 6 to 7 hours.
Nutrition Facts : Calories 297.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 688.2, Carbohydrate 33.6, Fiber 6.6, Sugar 2, Protein 33.6
MANGO CHUTNEY CHICKEN & SHRIMP CURRY
This is so good. Serve over rice or noodles and some naan or bread to soak up the delicious sauce
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 11
Steps:
- In a large skillet add the olive oil. Cook the chicken for about 5 minutes. Remove to a plate and set aside. Add the shallots and garlic to the pan. Cook about 3 minutes then stir in the curry powder
- Stir in the mango chutney, chicken stock and heavy cream and stir to combine. Add the chicken back and cook until the sauce is warm and chicken is cooked through.
- Add the shrimp and cook 2 minutes until shrimp is pink. Place in two bowls and garnish with cilantro.
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