Curried Chicken And Mango Sandwiches Recipes

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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

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

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.

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 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

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