MANGO CHICKEN
This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!
Provided by Sassy Sandra
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into three 4 inch pieces.
- Seed, core and cut peppers into 1-inch pieces.
- Slice onions into 1 1/2-inch lengths.
- Peel and pit mangoes and cut into 2/3-inch pieces.
- Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
- In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
- Transfer to plate.
- Add remaining oil to wok; stir-fry peppers for 2 minutes.
- Stir in ginger, cook for 30 seconds.
- Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
- Stir in onions and mango.
- Sprinkle with cashews (if using).
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
THAI MANGO CHICKEN
This comes from the Woman's Day, February 2009 issue. It is from the Eating Well/1-2-3 dinner section, so it's super easy - only 3 ingredients. The recipe calls for a red curry 10 minute simmer sauce from Thai Kitchen, but the program doesn't recognize it.
Provided by Julie F
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 1/2 cup mango and the simmer sauce in a food processor or blender and process until smooth.
- Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken and saute 5 minutes, or until browned.
- Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinhkled with cilantro if desired.
Nutrition Facts : Calories 273.1, Fat 17.4, SaturatedFat 5, Cholesterol 95.3, Sodium 87.3, Carbohydrate 8.8, Fiber 0.9, Sugar 7.7, Protein 19.9
THAI MANGO CHICKEN
Make and share this Thai Mango Chicken recipe from Food.com.
Provided by Sandyg61
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
- Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
- Add the sauce, chicken and red pepper slices to a wok.
- Stir well and bring to a boil.
- Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
- Finish the dish with a sprinkling of cashews and fresh coriander.
ASIAN MANGO CHICKEN
This unique entree will brighten any table. Its vibrant colors draw you in while the lively blend of flavors will keep you coming back for more. -Jessica Feist, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the vinegar, garlic, honey and curry paste to the pan; cook and stir for 1-2 minutes to allow flavors to blend. Return chicken to the pan. , Combine the mango, onion, cucumber, red pepper and cayenne. Serve with chicken. Sprinkle with peanuts.
Nutrition Facts : Calories 342 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
THAI MANGO-CHICKEN STIR FRY
Discover a new go-to weeknight recipe with Thai Mango-Chicken Stir Fry. Thai Mango-Chicken Stir Fry has a perfect balance of sweet and spicy they'll love.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; stir-fry 4 min. or until done. Remove from skillet; set aside.
- Add 1 Tbsp. of the remaining dressing to skillet. Add peppers and mangos; stir-fry 2 to 3 min. or until peppers are crisp-tender. Add Sriracha sauce, garlic, ginger, soy sauce and remaining dressing; stir-fry 1 min.
- Return chicken to skillet; stir-fry 2 min. or until heated through.
- Serve over rice; sprinkle with nuts.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
TYPICALLY TROPICAL MANGO CHICKEN
A dish I created for the RSC #8. It has it all, and you just need to serve it with rice and fried plantains. I made it several times before posting it and came to the conclusion that if I replaced the scotch bonnet with a green or red chili it is still a very good dish but it loses some of the taste sensation. I realize that it is sometimes difficult to obtain certain ingredients and that the heat of a scotch bonnet might not be to your taste, so please feel free to substitute if availability is a problem. Note that the raisins need to be soaked for several hours and this is not included in the prep time.
Provided by PetsRus
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak the raisins in the rum for a minimum of 4 hours or overnight.
- Mix the coconut with the milk, set aside.
- In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.
- Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat.
- Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.
- Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.
- Bring to the boil and simmer for 15 minutes.
- Then add the soaked raisins and the mango cubes.
- Heat through, add the lime juice and taste to check if you want to add more.
- Serve with rice and fried slices of plantain.
Nutrition Facts : Calories 568.1, Fat 24.4, SaturatedFat 8.7, Cholesterol 79.6, Sodium 255.8, Carbohydrate 52.8, Fiber 5.5, Sugar 33.3, Protein 30.4
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