Mango Chicken With Coconut Rice Recipes

MANGO CHICKEN WITH COCONUT RICE

MANGO CHICKEN WITH COCONUT RICE image

Yield 4 people

Number Of Ingredients 8

Ingredients

8 boneless, skinless chicken thighs
2 12 ounce jars Major Grey chutney
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper, (if desired)
salt
fresh ground pepper
1 T butter
1 T olive oil

Steps:

Rinse and pat dry chicken. Sprinkle with salt and fresh ground pepper. In a large deep sided frying pan, melt the butter with the olive oil over medium high heat until butter stops frothing. Brown the chicken on both sides, making sure not to crowd the chicken--do two batches if need be. As chicken is well browned (does not need to be cooked through, just well browned), remove from frying pan to a plate. When all the chicken is browned, pour off most of the accumulated fat, leaving 2-3 tablespoons in the pan. Over low heat, pour the chutney into the pan, allowing it to liquify and begin to bubble. Add the thyme and cayenne, and stir. Add the chicken and any accumulated juices back to the pan, turning to coat with sauce. Cover, and cook on simmer for 1/2 hour. Uncover, and cook on simmer for another 15 minutes, to allow the sauce to thicken a bit. Serve with coconut rice: 1 cup jasmine or basmati rice 1 cup coconut milk 1 cup water 1/2 teaspoon salt. Bring rice, salt and coconut milk/water mix to boil, stir, cover, and lower heat to low for 10 minutes. Remove from heat, and let sit, covered for 30 minutes. Before serving, sprinkle rice with cashews and chopped parsley.

COCONUT MANGO CHICKEN

Coconut Mango Chicken image

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

Ingredients

4 teaspoons oil
4 chicken breast fillets
1 medium onion, chopped
2 teaspoons fresh ginger, grated
1 garlic clove, crushed
1 1/3 cups canned mango, slices
2 teaspoons chicken bouillon
2/3 cup coconut milk
2 teaspoons cornstarch

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.

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

Ingredients

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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