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
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
SPICY INDIAN CHICKEN AND MANGO CURRY
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
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
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
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
MANGO CURRY CHICKEN SALAD
Make and share this Mango Curry Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a mixing bowl and gently toss to mix/coat well.
- Chill about 1 hour before serving.
- Garnish with extra cilantro, if desired.
Nutrition Facts : Calories 740.7, Fat 36.3, SaturatedFat 9.7, Cholesterol 198.4, Sodium 399.1, Carbohydrate 30.2, Fiber 3.2, Sugar 17.3, Protein 74.1
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 - AUTHENTIC INDIAN
This Authentic Indian Mango Curry recipe is delicious and easy to cook at home.
Provided by Gerri
Categories Chicken Curry Dinner Gluten Free Lunch Main Main Course Main Dish
Time 1h10m
Number Of Ingredients 18
Steps:
- In your blender or food processor, add the all the paste ingredients except the yogurt.
- Blend ingredients into a paste then add the yogurt and mix well.
- Marinate the chicken in half of the paste and refrigerate for 2 hours.
- Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant
- Add the remaining curry paste and cook out until fragrant, 5-10 minutes.
- Add the coriander, garam masala, onion and garlic and saute for 5 minutes.
- Gently pour in the tomato puree and coconut cream, stir well.
- Bring to the boil before adding the marinated chicken and the mango.
- Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
- Serve with a side of basmati rice.
BEST INDIAN MANGO CHICKEN CURRY RECIPE
Mango and chicken are a persuasive combination. This best Indian mango chicken curry recipe is supremely easy, healthy, and mouth-watering.
Provided by Hina Munawar
Categories entree
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- In a bowl, mix the marinade ingredients with chicken. Cover up and refrigerate for 1 hour, up to 24 hours, or overnight.
- Purée mangoes and put them aside.
- In a large skillet or fry pan, heat the oil over high heat. Add the marinated chicken and cook until chicken is white overall for 3 to 5 minutes.
- Mix in the mango purée, salt, and sugar and stir to combine well. Reduce heat to low and simmer for about 15 minutes uncovered until the sauce thickened.
- Season with salt to taste if needed. Whisk in the cream and simmer for further 5 minutes then, remove from heat.
- Garnish with chopped nuts and cilantro leaves. Serve with rice or steamed jasmine.
Nutrition Facts : ServingSize 1, Calories 399 cal, Fat 19 g
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- Begin by preparing the rice. I used 2 cups of long-grain basmati rice. Cook the rice while preparing the chicken curry.
- Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil to the pan. Once the pan is hot, add half the chopped chicken and season it with salt. Fry the chicken for 6 to 7 minutes, until nicely browned all over. Remove the browned chicken into a clean bowl, set aside and finish frying the remaining chicken. Cook the chicken in batches so you don’t overcrowd the pan.
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- Start by prepping all the ingredients. Then preheat a large 10-12″ skillet over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom.
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