Mango Curry Sauce Over Chicken And Rice Recipes

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

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

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.

MANGO CURRY SAUCE OVER CHICKEN AND RICE

Mango Curry Sauce over Chicken and Rice image

This isn't my own recipe exactly...it's what I adapted from several recipes to suit our budget and taste. The whole family loved it! This was my first time making a sauce and it turned out great. This was very easy and affordable if you find the ingredients on sale. You can add broccoli, mini corn, or whatever veg you like when you boil the rice. You can also use any type of rice, and either bone-in or boneless chicken. This makes enough for a family of five so you may want to change amounts. The sauce is sweet and spicy and friggin delicious!

Provided by SpicySweetDelicious

Categories Curries

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs chicken, cut and cubed
3 tablespoons flour
3 tablespoons cooking oil
1 teaspoon salt (to taste)
2 cups broccoli
6 cups cooked rice
1 mango, peeled and chopped
1 onion, chopped (anything but red)
1 apple, peeled and cored
1 cup coconut cream
2 cups chicken broth
2 -3 tablespoons curry powder
1 tablespoon chili powder (or more)
1/2 tablespoon garlic
4 tablespoons butter
1 teaspoon salt (to taste)

Steps:

Dust chicken with flour and course salt.
Brown chicken cubes in skillet with oil.
Cook rice according to brand directions with butter and salt if desired and add vegetables at the same time to cook.
Put all sauce ingredients together in a large pot.
Boil sauce ingredients together until all ingredients are soft.
Let sauce mixture cool to warm or room temperature.
Blend sauce mixture in blender or food processor.
Pour sauce back in pot and heat it up.
Serve sauce over chicken and rice.

Nutrition Facts : Calories 565.1, Fat 29, SaturatedFat 13.4, Cholesterol 67, Sodium 898.9, Carbohydrate 56.7, Fiber 3.8, Sugar 9.2, Protein 20

CHICKEN WITH CURRIED MANGO SAUCE

Chicken with Curried Mango Sauce image

Make and share this Chicken with Curried Mango Sauce recipe from Food.com.

Provided by Ashley U

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1 tablespoon vegetable oil, divided
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons grated peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground coriander
2 cloves garlic, crushed
1 1/4 cups reduced-sodium fat-free chicken broth
1 1/2 teaspoons cornstarch
1 1/3 cups cubed peeled mangoes (about 1 large)
2 cups hot cooked basmati rice
1/4 cup thinly sliced green onion

Steps:

Sprinkle chicken with 1/4 teaspoon salt.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add the chicken; cook 3 minutes on each side or until done.
Remove from pan; keep warm.
Heat 2 teaspoons oil in pan over medium-high heat.
Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
Combine broth and cornstarch, and add to pan.
Bring to a boil, and cook 1 minute, stirring constantly.
Remove from heat.
Stir in mango.
Spoon rice onto each of 4 plates; top with chicken.
Spoon sauce over chicken; sprinkle with green onions.

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