Chicken With Curried Mango Sauce Recipes

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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

CHICKEN WITH CURRIED MANGO SAUCE



Chicken with Curried Mango Sauce image

Make and share this Chicken with Curried Mango Sauce recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 (4 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1 tablespoon vegetable oil, divided
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons grated peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground coriander
2 cloves garlic, crushed
1 1/4 cups reduced-sodium fat-free chicken broth
1 1/2 teaspoons cornstarch
1 1/3 cups cubed peeled mangoes (about 1 large)
2 cups hot cooked basmati rice
1/4 cup thinly sliced green onion

Steps:

  • Sprinkle chicken with 1/4 teaspoon salt.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  • Add the chicken; cook 3 minutes on each side or until done.
  • Remove from pan; keep warm.
  • Heat 2 teaspoons oil in pan over medium-high heat.
  • Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
  • Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
  • Combine broth and cornstarch, and add to pan.
  • Bring to a boil, and cook 1 minute, stirring constantly.
  • Remove from heat.
  • Stir in mango.
  • Spoon rice onto each of 4 plates; top with chicken.
  • Spoon sauce over chicken; sprinkle with green onions.

CURRIED MANGO AND CHICKEN APPETIZERS



Curried Mango and Chicken Appetizers image

Curry and mango bring fabulous flavor to chicken salad. Mini phyllo shells make the bite-sized snacks great for eating on the go.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 15

Number Of Ingredients 10

1/3 cup plain yogurt
2 tablespoons purchased mango chutney, large pieces chopped
1 teaspoon curry powder
1/4 teaspoon salt
1 cup finely chopped cooked chicken
1/4 cup diced fresh mango
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh mint leaves
1 package (2.1 oz) frozen mini phyllo shells (15 shells)
Fresh mint sprigs

Steps:

  • In medium bowl, mix yogurt, chutney, curry powder and salt. Stir in chicken, mango, onion and chopped mint. Cover; refrigerate 30 minutes.
  • Spoon 1 rounded tablespoon chicken mixture into each phyllo shell. Top with mint sprig. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g

MANGO CHICKEN CURRY



Mango Chicken Curry image

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

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

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.

CURRY MANGO CHICKEN



Curry Mango Chicken image

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

3 ½ tablespoons curry powder
2 teaspoons minced ginger
2 cloves garlic, minced
1 pinch crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon thyme
10 skinless chicken thighs
2 cups converted long-grain white rice, rinsed
2 cups mango - peeled, seeded, and chopped
1 onion, chopped
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon salt
¼ teaspoon thyme
10 whole allspice berries
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
½ (14 ounce) can coconut milk

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

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

MANGO CHUTNEY CHICKEN CURRY



Mango Chutney Chicken Curry image

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

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

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.

CURRIED CHICKEN AND MANGO SANDWICHES



Curried Chicken and Mango Sandwiches image

Categories     Sandwich     Chicken     Mango     Curry     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1 tablespoon sour cream
1 1/2 teaspoons chopped fresh cilantro leaves
1 teaspoon curry powder
1/2 firm-ripe mango
2 skinless boneless chicken breast halves (about 3/4 pound total)
1 teaspoon olive oil
a 7-inch length soft Italian bread such as ciabatta
4 small soft-leafed lettuce leaves

Steps:

  • In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
  • Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
  • Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

CURRIED CHICKEN WITH MANGO RICE



Curried Chicken with Mango Rice image

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

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

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

CURRIED MANGO SAUCE



Curried Mango Sauce image

Make and share this Curried Mango Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 mango, ripe 12 ozs.
2 tablespoons peanut oil
1 1/2 teaspoons curry powder
2 tablespoons mint leaves, fresh
1/2 cup chicken broth
2 1/2 tablespoons lime juice, fresh

Steps:

  • Pare mango, cut flesh from pit, and place in blender.
  • Heat oil in small skillet over medium heat.
  • Add curry powder, stir until blended and remove from heat.
  • Add curry mixture and mint to mango.
  • With blender running, pour in broth.
  • Remove to bowl, add lime juice and salt to taste and stir vigorously.

Nutrition Facts : Calories 69, Fat 4.8, SaturatedFat 0.8, Sodium 64.8, Carbohydrate 6.8, Fiber 0.9, Sugar 5.3, Protein 0.7

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