Mango Curry Chicken Oamc Recipes
MANGO CHICKEN CURRY
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
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.
CURRY MANGO CHICKEN
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
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
CREAMY CHICKEN & MANGO CURRY
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
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
MALAYSIAN MANGO CHICKEN CURRY
This Malaysian inspired mango dish always has people wanting more.
Provided by Tom Flannery
Categories World Cuisine Recipes Asian Malaysian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
- Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 42 g, Cholesterol 66.1 mg, Fat 9.1 g, Fiber 5 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 707.9 mg, Sugar 30.5 g
OAMC BAKED CURRY GLAZED CHICKEN OR PORK
This recipe is great with either chicken or pork chops. I mix everything together and put it in a freezer bag and store it until I am ready to cook it. We like spicy food, so I usually double the curry powder.
Provided by FCR Gal
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together first 5 ingredients in a shallow dish until blended.
- Dip meat in honey mixture, 1 piece at a time, thoroughly coating all sides.
- Arrange meat in a single layer in a 15 x 10 inch jelly roll pan.
- Pour remaining honey mixture over chicken.
- Bake at 375 degrees for 1 hour to 1 hour 10 minutes or until done.
- *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substitued for cut-up whole chicken. Proceed as directed, decreasing bake time 40-45 minutes.
Nutrition Facts : Calories 974, Fat 63.4, SaturatedFat 22, Cholesterol 285.6, Sodium 1099.4, Carbohydrate 36, Fiber 0.8, Sugar 35, Protein 64.3
MANGO CURRY CHICKEN (OAMC)
From Dream Dinners cookbook - a great dump recipe! Serve with rice and sprinkle with cashew nuts and fresh cilantro.
Provided by jswinks
Categories Chicken
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients into crock pot, stir to mix well.
- Cook in crock pot 4 hours on low. Or, cook in a skillet over medium heat 20 minutes or until chicken is cooked through.
- Sprinkle with 1/2 c chopped cashews and 1/4 c chopped fresh cilantro if desired.
- To freeze: place all ingredients in ziploc bag, mix well, and freeze. Thaw before cooking as directed above.
Nutrition Facts : Calories 151.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 331.6, Carbohydrate 3.9, Fiber 0.6, Sugar 2.7, Protein 25.3
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