CREAMY CHICKEN & MANGO CURRY
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
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
COCONUT MANGO THAI BEEF CURRY
My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE
We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.
Provided by Angie McGowan
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
- In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
- While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
- In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
- Serve chicken nuggets with mango dipping sauce.
Nutrition Facts : ServingSize 1 Serving
CURRY COCONUT CHICKEN WITH CHUTNEY
A chicken tender twist on coconut shrimp.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.
Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g
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.
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
COCONUT CURRY CHICKEN BALLS
These coconut curry chicken balls are bite-sized sweet and spicy appetizers. They are great at parties and gatherings. They never last long and everyone wants the recipe. They also look really special, great for Christmas gatherings since they look a lot like snowballs.
Provided by Breanna Thime Majkowski
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
- Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 4 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 7.5 g, Sodium 250.7 mg, Sugar 0.6 g
COCONUT MANGO BAKED CHICKEN RECIPE
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
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
SPICY INDIAN CHICKEN AND MANGO CURRY
I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!
Provided by KIKI810
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g
MANGO-COCONUT CHICKEN CURRY
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
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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- Place the rice noodles in a large mixing bowl and fill with hot water to cover. Soak for 20 minutes, drain and set aside. They will be softened a ltitle but not fully softened yet.
- While the noodles are soaking cook the chicken. Heat a large skillet with high sides or a wok over medium heat. Melt 1 tablespoon of the coconut oil. Add the chicken pieces and sprinkle with salt and pepper. Cook on both sides for 10 minutes, or until no pink remains and the internal temperature reaches 160 degrees Fahrenheit. Remove chicken from the pan and set aside.
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- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
- Return the sauce to the frying pan then ad the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
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