Mango Curry Food

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MANGO CHICKEN CURRY



Mango Chicken Curry image

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

2 tablespoons vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons apple cider vinegar or white vinegar
1 13.5-ounce can (full-fat) coconut milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and pepper
Cilantro for garnish
Cooked rice , to serve

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

CURRIED MANGO - TRINIDAD



Curried Mango - Trinidad image

Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

Provided by WizzyTheStick

Categories     Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

4 -5 green mangoes
2 tablespoons trinidadian curry powder
1 cup water
1 tablespoon vegetable oil
2 garlic cloves, shredded
1 teaspoon salt
2 tablespoons sugar
hot pepper (optional) or west indian pepper sauce (optional)
2 teaspoons massala mixed spice (preferably anchar massala but garam massala will work as well)

Steps:

  • Cut mango lengthwise through the seed into 6 or eight pieces.
  • Discard inner part of seed. Wash and set aside.
  • Mix curry powder in 1/2 cup water to make a paste.
  • Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
  • Add mangoes and stir to coat with curry.
  • Add remaining water, garlic, salt sugar and hot pepper.
  • Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
  • Taste mango and add more sugar if mangoes are too tart.
  • Sprinkle with anchar massala and stir well.
  • Remove from the heat.
  • Adjust salt and pepper.

COCONUT MANGO THAI BEEF CURRY



Coconut Mango Thai Beef Curry image

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons peanut oil or canola oil
3 tablespoons red curry paste
2-1/2 cups coconut milk
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup dried mango, chopped
1 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges

Steps:

  • In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

CREAMY CHICKEN & MANGO CURRY



Creamy chicken & mango curry image

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

12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions , 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100g ginger , roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella)
400g can light coconut milk
600ml chicken stock
few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

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

SPICY INDIAN CHICKEN AND MANGO CURRY



Spicy Indian Chicken and Mango Curry image

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Provided by KIKI810

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 7

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Steps:

  • Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  • Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g

TO DIE FOR THE WORLD'S BEST INDIAN MANGO CURRY



To Die For The World's Best Indian Mango Curry image

This is one curry u dont want to miss. Its one of the few really yummy curries Subru uncle makes for us. The last 3 days, this has been my addiction. Be it lunch/ midnight, if I'm not on my chair or exercising or asleep or outisde shoping, etc, I'm right in front of the fridge, hunting for this curry! Even a drop is an ocean, I love this curry that much:)

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 mangoes, washed,peeled and diced,retain seeds
2 teaspoons turmeric powder
750 g low-fat yogurt, beaten
1 3/4 teaspoons salt
1/2 teaspoon red chili powder
3 -5 curry leaves, washed
2 green chilies, slit in between
1 cup water
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon methi seeds
1 teaspoon cumin seed

Steps:

  • Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
  • Add the curry leaves, green chillies and water.
  • Add salt, turmeric powder and red chilli powder.
  • Bring to a boil.
  • Cook on high flame for 8-10 minutes.
  • Remove from flame and keep aside.
  • Heat oil in a non-stick saucepan.
  • Add the mustard seeds and allow to crackle.
  • Add methi seeds and allow to sizzle.
  • Add the cumin seeds and allow to splutter.
  • Add few curry leaves and stir-fry for a few seconds.
  • Remove from heat.
  • Pour into curry.
  • Stir well.
  • Allow to cool for about 30 minutes on the kitchen counter.
  • Then, stir in the beaten yogurt.
  • Mix it well and serve with cooked white Basmati rice.
  • This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

TRINIDADIAN MANGO CURRY



Trinidadian Mango Curry image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 medium onion, peeled and chopped
3 garlic cloves, peeled and chopped
3 to 4 fresh hot chiles, chopped
4 teaspoons curry powder
2 teaspoons amchoor masala
1 teaspoon ground cumin
1/4 cup peanut or canola oil
3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into 3/4-inch squares
5 tablespoons dark brown sugar
1 1/2 teaspoons salt

Steps:

  • Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.

MANGO CURRY



Mango Curry image

This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.

Provided by Joe Thottungal

Categories     Dinner     Side     Mango     Coconut     Shallot     Chile Pepper     Vinegar     Ginger     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 4-6

Number Of Ingredients 14

2 green, unripe mangoes, peeled and sliced (2 cups)
4 shallots, thinly sliced (about ½ cup)
4 Indian or Thai green chiles, halved lengthwise
1 (1-inch) piece ginger, peeled and cut into thin matchsticks
3 cloves garlic, cut into thin matchsticks
3 Tbsp coconut vinegar or white vinegar
1½ tsp salt
3 cups coconut milk
1 Tbsp coconut oil
1½ tsp black mustard seeds
4 dried red chiles, snapped in half
20 curry leaves
Fried Onions for garnish (optional)
Basmati Rice to serve

Steps:

  • In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
  • In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
  • Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
  • Garnish with fried onions (if using). Serve with rice.
  • Cooks' Note
  • Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.

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