Divine Chicken And Mango Curry Recipes

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SPICY INDIAN CHICKEN AND MANGO CURRY



Spicy Indian Chicken and Mango Curry image

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

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

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

CHICKEN AND MANGO CURRY



Chicken and Mango Curry image

I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it!

Provided by dale7793

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/3 cup peanut oil or 1/3 cup vegetable oil
3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave)
2 cloves garlic, crushed
2 (14 ounce) cans coconut milk
1 cup chicken broth or 1 cup stock
1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces
1 inch fresh ginger, cut in thick slices
1 large onion, coarsely chopped
1 red bell pepper, seeded,and cut in strips
1 green bell pepper, seeded and cut in strips
1 large mango, peeled,pitted,cut in strips
1 (14 ounce) can straw mushrooms, drained
6 tablespoons fish sauce
3 tablespoons brown sugar
1/4 cup chopped cilantro (optional)
4 -6 cups cooked white rice

Steps:

  • In a deep frying pan or wok heat oil over medium heat until hot.
  • Add curry paste and garlic and cook, stirring, for about 30 seconds.
  • Slowly stir in coconut milk and chicken broth.
  • Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
  • Remove and discard garlic.
  • Add ginger, onion, and peppers; cook until tender, about 7 minutes.
  • Add mango, straw mushrooms, fish sauce, and sugar.
  • When heated through, serve over individual plates of hot rice.
  • Garnish with cilantro.

Nutrition Facts : Calories 1547.2, Fat 65.9, SaturatedFat 41.8, Cholesterol 72.6, Sodium 2868.6, Carbohydrate 195, Fiber 11.1, Sugar 28.5, Protein 49

DIVINE CHICKEN AND MANGO CURRY



Divine Chicken and Mango Curry image

This wonderful dish is made using two of the most popular ingredients used in India and the sub-continent. The chicken is cooked in the rich coconut sauce and at the end of cooking the mango and tomato are added. I have just cooked a batch of this for the local restaurant for their curry night on Saturday.

Provided by Brian Holley

Categories     Mango

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 lbs skinless chicken, and cubed
4 tablespoons curry powder
1 tablespoon lemon juice
100 ml plain yogurt
1 ounce butter
1 tablespoon oil
1 medium onion, sliced
4 garlic cloves, chopped
1 teaspoon gingerroot, chopped
400 ml coconut milk
1 teaspoon salt
1 medium mango
1 tomatoes, chopped
2 tablespoons fresh coriander leaves, chopped

Steps:

  • Beat togethet the curry powder, lemon juice and yoghurt.
  • Marinate the chicken in the spice mix for 30 minutes.
  • In a large pot heat the butter and oil together, and fry the onions till light brown in colour.
  • Add the ginger and garlic, cook for 2 miins.
  • Add the chicken and cook in the sauce for 5 minutes.
  • Add the coconut milk and salt, cover the pot and cook on low heat for approx 30 mins till the chicken is tender.
  • Slice the mango and remove the skin, (go on let the yourself go and suck the stone), add the mango flesh to the pot with the tomato. Stir gently and garnish with the coriander leaves.
  • This is super over plain rice or noodles. Enjoy.

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