Chickenwithcurriedmangosauce Recipes

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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

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.

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

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

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

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

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

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

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

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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