CURRIED CHICKEN WITH MANGO RICE
Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
- In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
- Let stand, covered, until all liquid is absorbed, about 5 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g
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.
CHICKEN CURRY WITH RICE AND MANGO CHUTNEY
The Chicken Curry with Rice and Mango Chutney recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 22
Steps:
- For the chicken curry, rinse the rice under running water in a colander, then bring to a boil in almost twice the amount of lightly salted water. Stir in the saffron, cover and simmer over very low heat for about 20 minutes.
- Bring the coconut milk and poultry stock to a boil. Rinse the cilantro, shake dry and chop. Mix the coconut milk with lemon juice, cilantro, curry powder, sambal oelek and season with salt and pepper.
- Cut the chicken fillets into thin strips. Rinse the peppers, cut in half, remove the seeds and ribs, then cut into small pieces.
- Heat the clarified butter in a frying pan. Fry the chicken breast strips and pepper over medium heat. Pour in the coconut milk mixture and simmer over medium heat for 8 minutes. Season with salt and pepper.
- For the chutney, peel the apples, cut into quarters and core. Peel the mango and cut the flesh away from the pit. Halve the chile peppers, remove the seeds, rinse and cut into thin pieces. Place all the ingredients into a pot, bring to a boil and simmer for about 40 minutes while stirring, until the chutney is cooked. Pour intoprepared canning jars and seal immediately. Place the lid on top and allow to cool for 15 minutes. Then turn the jars upside-down and leave to cool. Store in a cool, dark place for up to 3 months.
- Serve the chicken in curry sauce with saffron rice and the mango chutney.
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
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.
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
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