CURRY MANGO
Steps:
- Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
- Add the salt and boil the mangoes. Drain and set aside.
- Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
- Add the sugar to the mangoes then pour into the pot and evenly coat with the curry. Pour a little water and add the chadon beni.
- Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.
CURRIED MANGO - TRINIDAD
Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.
Provided by WizzyTheStick
Categories Mango
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut mango lengthwise through the seed into 6 or eight pieces.
- Discard inner part of seed. Wash and set aside.
- Mix curry powder in 1/2 cup water to make a paste.
- Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
- Add mangoes and stir to coat with curry.
- Add remaining water, garlic, salt sugar and hot pepper.
- Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
- Taste mango and add more sugar if mangoes are too tart.
- Sprinkle with anchar massala and stir well.
- Remove from the heat.
- Adjust salt and pepper.
THIS 5-INGREDIENT CURRIED MANGO SAUCE WILL BE YOUR GO-TO DURING GRILLING SEASON AND BEYOND
Place mango, rice vinegar, ginger, curry powder and lime in a blender; blend until smooth. Season with salt and pepper.
Provided by Parade Chef Jon Ashton
Categories Sauce
Time 10m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Place mango, rice vinegar, ginger, curry powder and lime in a blender; blend until smooth. Season with salt and pepper.
Nutrition Facts :
CURRIED CHICKEN WITH MANGO RICE
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
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
ANNETTE SYM'S LOW FAT MANGO CHICKEN
A quick and easy, really low fat chicken dish that you can have from fridge to table in no more than 20 minutes. Another of Annette Sym's recipes.
Provided by bluemoon downunder
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion and garlic for 2 minutes in a non-stick pan that has been sprayed with cooking spray.
- Add chicken and sauté for 5 minutes, or until nearly cooked.
- Combine curry powder, tomato paste and chicken stock powder, and cook for 1 minute.
- Stir in milk and coconut essence.
- Blend cornflour with mango juice, and add to the pan, stirring until the mixture thickens.
- Add the drained mango slices.
- Serve with your favourite boiled rice or pasta.
- VARIATION: Replace mango nectar and canned fruit with apricot nectar and canned apricot halves.
Nutrition Facts : Calories 322.6, Fat 11.5, SaturatedFat 3.3, Cholesterol 76.4, Sodium 174.8, Carbohydrate 26.4, Fiber 2.6, Sugar 21.7, Protein 29.1
CURRIED CHICKEN AND MANGO SANDWICHES
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.
GINGER-CURRY AïOLI
Categories Condiment/Spread Ginger Tomato Side No-Cook Mayonnaise Curry Bon Appétit
Number Of Ingredients 4
Steps:
- Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.
CURRIED MANGO AND CHICKEN APPETIZERS
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
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
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