Coconut Mango Curry Chicken Recipe Recipe For Chicken

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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 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.

COCONUT MANGO BAKED CHICKEN RECIPE



Coconut Mango Baked Chicken Recipe image

This chicken is baked to perfection as is soaks up warm spices and the delicious flavors of the fruit. It's a super comforting entrée and is perfect over rice or noodles.*Please note that the chicken has to marinate for at least 6 hours, and ideally overnight.

Provided by Valentina K. Wein

Categories     Main Course

Time 6h45m

Number Of Ingredients 8

4 tablespoons olive oil, (divided)
1 tablespoon annato seeds ((see notes))
1 (14 ounce) can coconut milk
½ cup mango, (roughly chopped)
¼ teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon honey, (divided)
1 (approximately 3¼-pound) whole cut up chicken, (bone-in, skin-on)
salt and freshly ground black pepper

Steps:

  • In a small saucepan, over low heat, gently simmer the annato seeds with 2 tablespoons of the olive oil. Once the oil is a golden-reddish color, turn off the heat. This should only take a couple of minutes. Strain the oil into a small bowl, and discard the seeds. Set the oil aside.
  • Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds. Pour this mixture into an approximately 9 x 13 x 2-inch baking dish and then stir in the cayenne pepper, and the 2 tablespoons of the annato seed oil you just made.
  • Add the chicken pieces, being sure each one is well coated with the marinade. Cover tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
  • After the chicken has marinated, preheat the oven to 450°F.
  • Evenly drizzle the remaining 2 tablespoons of olive oil -- (the portion that did not cook with the annato seeds) -- on a baking sheet. Remove the chicken pieces from the marinade and add them to the baking sheet, with a couple of inches between them. Do not rub the marinade off the chicken pieces, but do let any excess drip off into the baking pan. (Do not throw it out -- it will become a sauce later in the recipe.)
  • Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up.
  • Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450°F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375°F. I remove the chicken pieces at various times to avoid overcooking the smaller pieces -- the wings should be done after about 15 minutes, the legs and thighs after about 20 to 25 minutes, and the breasts after about 30 to 35 minutes. As you remove them from the oven, place them on a large plate or platter and cover with foil. (They should have a nice golden color when they're done, and if they don't, you put them under the broiler just to brown them, about 30 seconds.)
  • While the chicken is baking, add the remaining marinade to a small saucepan. Mix in the last teaspoon of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken. (Here's How to Season to Taste.)

Nutrition Facts : Calories 548 kcal, ServingSize 1 serving

SIMPLE COCONUT MANGO CHICKEN AND BROCCOLI CURRY



Simple Coconut Mango Chicken and Broccoli Curry image

This curry is super quick and easy to make, perfect for a weeknight meal

Provided by Tieghan Gerard

Categories     Main Course

Time 30m

Number Of Ingredients 15

2 tablespoons ghee or coconut oil
1 small sweet onion, diced
1 1/2 pounds boneless skinless chicken breast, cubed
1 rounded tablespoon yellow curry powder
1 teaspoon cayenne pepper, or to taste
kosher salt and pepper
4 cloves garlic, minced or grated
1 inch piece ginger, grated
2 medium summer squash and or zucchini, sliced into rounds
1 head broccoli, cut into florets
1 14 ounce can full fat coconut milk
1/2 cup fresh cilantro, chopped
1 mango, diced
juice + zest of lime
rice, fresh naan, and roasted cashews, for serving

Steps:

  • 1. Melt the ghee in a large skillet over medium heat. Add the onion and season with salt. Cook, stirring occasionally until the onion is golden, about 5-8 minutes. 2. Add the chicken, curry powder, cayenne and a pinch each of salt and pepper. Cook 5 minutes or until the chicken is browned. Add the garlic add ginger and cook another minute. Add the zucchini and summer squash and cook 2 minutes more. Pour in the coconut milk and add the broccoli. Bring the curry to a simmer and cook for 10 minutes or until the sauce has thickened slightly and the broccoli is tender.3. Remove from the heat and stir in the cilantro, mango, lime juice and zest. Serve the curry over a bed of rice with fresh naan. Top with cashews. Enjoy!

Nutrition Facts : Calories 450 kcal, Carbohydrate 46 g, Protein 31 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 85 mg, Sodium 191 mg, Fiber 8 g, Sugar 12 g, ServingSize 1 serving

MANGO-COCONUT CHICKEN CURRY



Mango-Coconut Chicken Curry image

This is not a traditional curry by any stretch. In fact, I came up with the recipe when I was overdue for a visit to the grocery store and I just used what I had on hand. It ended up being so good, I've made it again and again. Feel free to use whatever vegetables you have on hand (frozen, fresh, or leftover).

Provided by Spice Boy

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon peanut oil (or canola oil)
2 chicken breasts, boneless and skinless, cut into cubes
1 small onion, thinly sliced into half-rings
1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper)
3 garlic cloves, chopped
1 tablespoon garam masala
1 tablespoon turmeric
1/4 teaspoon cayenne pepper (more or less according to your taste)
2 teaspoons grated fresh ginger (or 1 t. powdered)
1 (13 1/2 ounce) can coconut milk (I like Chaokoh brand)
1/3 cup chicken stock
1 ripe mango
1/2 teaspoon salt (more or less to taste)
1 tablespoon sugar
1 cup frozen green beans, cut into 1/2-inch lengths
3/4 cup frozen peas
steamed rice, for serving

Steps:

  • In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.
  • While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.
  • To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.
  • Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).
  • Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.
  • Serve over rice.

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