Curried Chicken Pockets With Mango Chutney Recipes

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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.

CHICKEN CURRY WITH MANGO CHUTNEY



Chicken Curry With Mango Chutney image

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

2 tablespoons vegetable oil
2 lbs chicken breasts, cubed
1 medium onion, minced
1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 tablespoon curry paste
1/2 cup chicken stock
1 tomatoes, diced
salt, to taste
pepper, to taste
1/3 cup mincemeat
1/3 cup heavy cream
1 (9 ounce) jar mango chutney
1 bunch fresh cilantro, chopped (optional)

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.

CURRIED CHICKEN POCKETS



Curried Chicken Pockets image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil, plus more for brushing
1 shallot, finely chopped
3/4 teaspoon curry powder
1/2 teaspoon grated peeled ginger
1 clove garlic, grated
1 cup shredded rotisserie chicken (skin removed)
1/4 cup frozen peas, thawed
1/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
Kosher salt
All-purpose flour, for dusting
1 (11-ounce) tube refrigerated French bread dough
1 large egg

Steps:

  • Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
  • Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
  • Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

CURRIED CHICKEN POCKETS WITH MANGO CHUTNEY



CURRIED CHICKEN POCKETS WITH MANGO CHUTNEY image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 11

1 can (10 ounces) chunk chicken, drained
2 teaspoons curry powder
1 tablespoon vegetable oil
1 can (8 ounces) pineapple tidbits in juice, drained
1/2 cup chopped green bell pepper
1/2 cup mango chutney
1/4 cup chopped, unsalted cashews
2 whole-wheat pitas, sliced in half*
4 large red leaf lettuce leaves
1 cup alfalfa sprouts
*Or use naan, a popular bread in Indian cuisine, if available.

Steps:

  • In a medium bowl, season chicken with curry powder. Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly In a medium bowl gently combine chicken, pineapple and green pepper. Add chutney and cashews; toss with curried chicken mixture. Line pita halves with lettuce to keep them from getting soggy. Spoon 1/2 cup curried-chicken mixture into each pita half. Top with sprouts. Serve immediately. Nutritional Information Per Serving: Calories 340; Total fat 11g; Saturated fat 2g; Cholesterol 60mg; Sodium 350mg; Carbohydrate 40g; Fiber 4g; Protein 24g; Vitamin A 30%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1/4 cup Fruit Group; 1 ounce Grains Group; 2 1/2 to 3 ounces Meat and Beans Group **Daily Value

CURRIED CHICKEN WITH APPLES AND MANGO CHUTNEY



Curried Chicken With Apples and Mango Chutney image

From WW Simply Delicious. Serving size: 1 cup chicken mixture and 1/2 cup rice mixture. Per serving: 342 calories, 6 g fat, 62 mg cholesterol, 42 mg carb, 2 g fiber, 28 g protein; 7 points.

Provided by ratherbeswimmin

Categories     Chicken

Time 46m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons canola oil
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 granny smith apple, unpeeled, cored, and chopped
1 onion, chopped
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 tablespoon curry powder
1/2 cup mango chutney
1/4 cup currants
1/4 cup fat-free chicken broth
1/4 cup fat-free half-and-half
1 tablespoon chopped parsley
2 tablespoons slivered almonds, toasted
3 cups cooked white rice

Steps:

  • In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
  • Stir/saute for about 6 minutes or until browned; transfer to a plate.
  • Add in the apple, onion, ginger, and garlic to the skillet.
  • Cook for about 6 minutes or until the apple and onion are tender.
  • Stir in the curry powder; cook 1 minute.
  • Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
  • Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
  • Sprinkle with almonds.
  • Serve over rice.

Nutrition Facts : Calories 328.6, Fat 6.2, SaturatedFat 1, Cholesterol 73.2, Sodium 381.4, Carbohydrate 39.5, Fiber 2.4, Sugar 8.6, Protein 27.9

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

CURRY & MANGO CHUTNEY CHICKEN WINGS



Curry & Mango Chutney Chicken Wings image

We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 13

1/4 cup plain Greek yogurt
1/4 cup mango chutney
2 tablespoons curry paste
2 tablespoons lemon juice
2 garlic cloves, minced
12 chicken wings (about 3 pounds), wing tips removed if desired
SAUCE:
3/4 cup plain Greek yogurt
1/2 cup finely chopped peeled English cucumber
3 tablespoons minced fresh cilantro
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.

Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 207mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g 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.

MANGO CHUTNEY-CHICKEN CURRY



Mango Chutney-Chicken Curry image

Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 8

Number Of Ingredients 12

4 bone-in chicken breasts (about 2 1/2 lb), skin removed
1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
2 1/2 cups water
2 tablespoons cornstarch
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
1 cup fresh sugar snap peas
1 cup uncooked regular long-grain rice

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g

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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