Chickenwithcurriedmangosauce Recipes

CHICKEN BREASTS WITH CURRIED MANGO SAUCE

Chicken Breasts with Curried Mango Sauce image

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

Provided by ida ku zaifah

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breast fillets
1 tablespoon oil
30 g butter
4 spring onions, chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 (170 g) can mango pulp
1/3 cup sour cream
1 tablespoon grainy mustard
1/2 cup low-fat chicken broth
salt
freshly ground black pepper, to taste

Steps:

Trim chicken of excess fat and sinew.
Head oil and butter in pan; add chicken fillets.
Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.
Remove from pan, cover with aluminium foil.
Keep warm.
Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.
Add mango, sour cream, mustard and stock to pan.
Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.
Season, pour over chicken and serve.

CURRIED MANGO SAUCE

Curried Mango Sauce image

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

Provided by Dancer

Categories Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 mango, ripe 12 ozs.
2 tablespoons peanut oil
1 1/2 teaspoons curry powder
2 tablespoons mint leaves, fresh
1/2 cup chicken broth
2 1/2 tablespoons lime juice, fresh

Steps:

Pare mango, cut flesh from pit, and place in blender.
Heat oil in small skillet over medium heat.
Add curry powder, stir until blended and remove from heat.
Add curry mixture and mint to mango.
With blender running, pour in broth.
Remove to bowl, add lime juice and salt to taste and stir vigorously.

Nutrition Facts : Calories 69, Fat 4.8, SaturatedFat 0.8, Sodium 64.8, Carbohydrate 6.8, Fiber 0.9, Sugar 5.3, Protein 0.7

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

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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