Curried Chicken Pockets With Mango Chutney Recipes

MANGO CHUTNEY-CHICKEN CURRY

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
• Cover; cook on Low heat setting 6 to 7 hours.
• Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
• Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).

CHICKEN SALAD WITH MANGO CHUTNEY

Steps:

• Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
• Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

CURRIED CHICKEN POCKETS

Steps:

• In a large bowl, combine the mayonnaise, chutney, curry powder and chicken; refrigerate until serving. , In a large bowl, dissolve yeast in 1/3 cup warm water. Add 1-1/2 cups of flour, oil, salt, sugar and remaining water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into six balls. Let rise for 30 minutes. Sprinkle three ungreased baking sheets with cornmeal. Roll each ball into a 7-in. circle. Place two circles on each baking sheet. Let rise for 30 minutes. , Bake at 500° for 10 minutes or until lightly browned. Cool. Cut pitas in half. Line each with lettuce; fill with 1/3 cup chicken mixture.

CHICKEN CURRY WITH MANGO CHUTNEY

Steps:

• Heat oil in skillet, & brown chicken in oil.
• Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
• Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
• Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
• Stir in mincemeat & heavy cream.
• Serve over rice & drizzle with chutney.
• Garnish with cilantro.

CURRIED CHICKEN WITH APPLES AND MANGO CHUTNEY

Steps:

• In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
• Stir/saute for about 6 minutes or until browned; transfer to a plate.
• Add in the apple, onion, ginger, and garlic to the skillet.
• Cook for about 6 minutes or until the apple and onion are tender.
• Stir in the curry powder; cook 1 minute.
• Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
• Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
• Sprinkle with almonds.
• Serve over rice.

CURRIED MANGO CHICKEN

Steps:

• Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

CHICKEN CURRY WITH RICE AND MANGO CHUTNEY

Steps:

• For the chicken curry, rinse the rice under running water in a colander, then bring to a boil in almost twice the amount of lightly salted water. Stir in the saffron, cover and simmer over very low heat for about 20 minutes.
• Bring the coconut milk and poultry stock to a boil. Rinse the cilantro, shake dry and chop. Mix the coconut milk with lemon juice, cilantro, curry powder, sambal oelek and season with salt and pepper.
• Cut the chicken fillets into thin strips. Rinse the peppers, cut in half, remove the seeds and ribs, then cut into small pieces.
• Heat the clarified butter in a frying pan. Fry the chicken breast strips and pepper over medium heat. Pour in the coconut milk mixture and simmer over medium heat for 8 minutes. Season with salt and pepper.
• For the chutney, peel the apples, cut into quarters and core. Peel the mango and cut the flesh away from the pit. Halve the chile peppers, remove the seeds, rinse and cut into thin pieces. Place all the ingredients into a pot, bring to a boil and simmer for about 40 minutes while stirring, until the chutney is cooked. Pour intoprepared canning jars and seal immediately. Place the lid on top and allow to cool for 15 minutes. Then turn the jars upside-down and leave to cool. Store in a cool, dark place for up to 3 months.
• Serve the chicken in curry sauce with saffron rice and the mango chutney.

CURRIED CHICKEN POCKETS WITH MANGO CHUTNEY

Steps:

• In a medium bowl, season chicken with curry powder. Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly In a medium bowl gently combine chicken, pineapple and green pepper. Add chutney and cashews; toss with curried chicken mixture. Line pita halves with lettuce to keep them from getting soggy. Spoon 1/2 cup curried-chicken mixture into each pita half. Top with sprouts. Serve immediately. Nutritional Information Per Serving: Calories 340; Total fat 11g; Saturated fat 2g; Cholesterol 60mg; Sodium 350mg; Carbohydrate 40g; Fiber 4g; Protein 24g; Vitamin A 30%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1/4 cup Fruit Group; 1 ounce Grains Group; 2 1/2 to 3 ounces Meat and Beans Group **Daily Value