Mango Chutney Chicken Shrimp Curry Recipes

MANGO CHUTNEY CHICKEN CURRY

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.

MANGO CHUTNEY-CHICKEN CURRY

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.

FRANKIE HARDING'S CHICKEN OR SHRIMP CURRY

Steps:

• To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling. Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
• When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 5 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.

CHUTNEY CHICKEN CURRY

Steps:

• Heat margarine in a large skillet over med. high heat until melted.
• Add onion and cook 3 minutes or until tender, stirring often.
• Stir in curry powder; cooke stirring constantly for 1 minute.
• Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
• Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
• Serve over rice.

CHICKEN CURRY WITH MANGO CHUTNEY

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.

SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Serve chicken and vegetables over rice.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
• *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

CURRIED CHICKEN WITH MANGO RICE

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.

CURRY & MANGO CHUTNEY CHICKEN WINGS

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.