Mango Curry Chicken Breasts Recipes

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

Ingredients

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.

CREAMY CHICKEN & MANGO CURRY

Creamy chicken & mango curry image

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Provided by Good Food team

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 12

Ingredients

12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions , 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100g ginger , roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella)
400g can light coconut milk
600ml chicken stock
few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Steps:

Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

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

Ingredients

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

CURRY MANGO CHICKEN

Curry Mango Chicken image

If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!

Provided by TORONTOMOMMY

Categories World Cuisine Recipes Latin American Caribbean

Time 2h15m

Yield 6

Number Of Ingredients 23

Ingredients

3 ½ tablespoons curry powder
2 teaspoons minced ginger
2 cloves garlic, minced
1 pinch crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon thyme
10 skinless chicken thighs
2 cups converted long-grain white rice, rinsed
2 cups mango - peeled, seeded, and chopped
1 onion, chopped
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon salt
¼ teaspoon thyme
10 whole allspice berries
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
½ (14 ounce) can coconut milk

Steps:

In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

Nutrition Facts : Calories 769.3 calories, Carbohydrate 83.9 g, Cholesterol 131.6 mg, Fat 32.7 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 13.3 g, Sodium 620.3 mg, Sugar 19.5 g

MANGO CHICKEN CURRY

Mango Chicken Curry image

Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

Steps:

In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g 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

Ingredients

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.