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
TROPICAL CHICKEN WITH MANGO YOGURT DIPPING SAUCE
We were invited to a BBQ by our neighbour and someone brought along this delicious skewered chicken and mango dipping sauce. Being the foodie that I am and loving the taste of the fruit, chicken and dipping sauce I pleaded for the recipe.
Provided by SueVM
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
- Pulse until smooth and refrigerate until needed.
- Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
- Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
- Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
- Serve with the dipping sauce.
Nutrition Facts : Calories 129.8, Fat 1.3, SaturatedFat 0.5, Cholesterol 35.5, Sodium 239.7, Carbohydrate 15.7, Fiber 2, Sugar 11.6, Protein 14.8
COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE
I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.
Provided by Rita1652
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
- Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
- Whisk egg whites till frothy. Toss in chicken pieces till coated.
- Place coconut in a bowl and dip each piece of chicken to coat with coconut.
- Set aside.
- Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
- Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
- Drain cooked chicken on paper towels.
- Place chicken on a serving platter serve with Mango Rum Sauce.
Nutrition Facts : Calories 952.6, Fat 51.2, SaturatedFat 35.4, Cholesterol 109, Sodium 322.7, Carbohydrate 78.1, Fiber 12.5, Sugar 49.8, Protein 43.7
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
DIVINE CHICKEN AND MANGO CURRY
This wonderful dish is made using two of the most popular ingredients used in India and the sub-continent. The chicken is cooked in the rich coconut sauce and at the end of cooking the mango and tomato are added. I have just cooked a batch of this for the local restaurant for their curry night on Saturday.
Provided by Brian Holley
Categories Mango
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Beat togethet the curry powder, lemon juice and yoghurt.
- Marinate the chicken in the spice mix for 30 minutes.
- In a large pot heat the butter and oil together, and fry the onions till light brown in colour.
- Add the ginger and garlic, cook for 2 miins.
- Add the chicken and cook in the sauce for 5 minutes.
- Add the coconut milk and salt, cover the pot and cook on low heat for approx 30 mins till the chicken is tender.
- Slice the mango and remove the skin, (go on let the yourself go and suck the stone), add the mango flesh to the pot with the tomato. Stir gently and garnish with the coriander leaves.
- This is super over plain rice or noodles. Enjoy.
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