Easy Mango Chicken Recipes

CHICKEN WITH MANGO SALSA

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

MANGO CHICKEN CURRY

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.

ONE POT MANGO CHICKEN RECIPE

Steps:

• Heat butter and oil in a large nonstick pot or pan over medium high heat.
• Add chicken and sprinkle salt and pepper. Saute until golden brown. It does not have to be fully cooked.
• Add onion, garlic and saute for 1-2 minutes until fragrant.
• Add broth, honey, soy sauce, vinegar, red chili flakes and mix everything together.
• Add green peppers and half the mangoes and let it all simmer for 1-2 minutes.
• Pour the dissolved cornstarch and continue cooking, uncovered, until sauce thickens to your desired consistency.
• Mix in the remaining mangoes and garnish with thinly sliced green onions, if you like. Enjoy!

MANGO CHICKEN

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

MANGO CHICKEN

Steps:

• In a large skillet, brown the chicken breasts in oil till crispy and juices run clear.
• Add the red onion to the chicken. Saute for 2 to 3 minutes, stirring often. Add the orange juice, and bring to a boil. When the juice boils, add the mango slices. Turn down heat, and simmer for 2 minutes. Dissolve the cornstarch in hot water; stir into sauce. Stir till sauce thickens slightly.

MANGO CHICKEN CURRY

Steps:

• Adjust the seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice and garnish with cilantro, if desired.

MANGO CHICKEN

Steps:

• Heat the oil in a large pan over medium high heat.
• Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
• Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
• Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
• Add the garlic and ginger to the pan and cook for 1 minute.
• In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
• Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
• Cook for 1-2 minutes or until sauce has just thickened.
• Stir in the mango chunks and serve.

MANGO CHICKEN CURRY - AUTHENTIC INDIAN

Steps:

• In your blender or food processor, add the all the paste ingredients except the yogurt.
• Blend ingredients into a paste then add the yogurt and mix well.
• Marinate the chicken in half of the paste and refrigerate for 2 hours.
• Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant
• Add the remaining curry paste and cook out until fragrant, 5-10 minutes.
• Add the coriander, garam masala, onion and garlic and saute for 5 minutes.
• Gently pour in the tomato puree and coconut cream, stir well.
• Bring to the boil before adding the marinated chicken and the mango.
• Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
• Serve with a side of basmati rice.

EASY MANGO CHICKEN

Steps:

• Pound chicken breasts to 1/4" thick.
• Saute green pepper and shallots in butter.
• Add chicken.
• Saute till done.
• Remove chicken from skillet.
• Add bouillon, mango chutney, orange juice, water and ginger.
• Stir.
• Simmer for 5-10 minutes until sauce thickens.
• Return chicken to skillet with cubed mango.
• Heat through.

MANGO CHICKEN

Steps:

• Combine the marinade ingredients in a blender: mango, lime juice, oil, soy sauce, brown sugar, garlic, ginger, crushed red pepper flakes, and cilantro. Blend until smooth. Should yield about 1 ¼ cups.
• Reserve ¼ cup of the marinade for later.
• Place the chicken thighs in a gallon plastic bag or container. Pour in the remaining marinade (1 cup) and coat the chicken. Seal and marinate in the refrigerator for 4 hours minimum and up to 12 hours.
• Preheat oven to 400 degrees F.
• Heat grill pan or cast iron skillet on medium high heat on the stove top. Spray the grill pan lightly with non-stick cooking spray.
• Remove the chicken from the marinade (and discard the mariade from the container). Place chicken skin side down. Sear for 5 minutes.
• Flip over with tongs and sear for 5 more minutes.
• Brush the remaining 1/4 cup of marinade onto the top to the chicken.
• Place the pan in the oven and cook for 10-15 minutes until the internal temperature reaches 165 degrees.
• Allow to rest 5 minutes before serving.
• Preheat gas grill to high. When the grill is hot brush it well and run a paper towel quartered with some vegetable oil on it over the grates to oil them. NOTE: I use the grill brush to push the paper towel over the grates.
• Place chicken thighs, skin side down on heated grill for two minutes to sear them. Turn off half of the grill and move thighs to this side, skin side up, for indirect cooking.
• Close the grill and cook until the internal temperature of the chicken thighs reaches 165 degrees. Baste with the 1/4 cup marinade (top of the thighs only) during grilling. The thighs do not need to be flipped during cooking. Estimated grilling times: For smaller chicken thighs approximately 25-30 minutes, larger thighs can take 45-50 minutes. Juices should run clear and there should be no pink but the flesh will be moist and juicy.
• Remove the chicken thighs and allow them to rest 10 minutes before serving.
• Preheat the oven to 350 degrees. Place a cooking rack in a baking sheet and spray with non-stick spray. Quick clean up tip: Line the baking sheet with foil and discard when done cooking.
• Place on the prepared rack skin side down. Bake in the oven for 30 minutes.Turn the chicken thighs over, baste with the remaining 1/4 cup of marinade and bake another 30 minutes until the internal temperature reaches 165 degrees F on an instant read thermometer.Allow to rest 5 minutes before serving.

MANGO CHICKEN

Steps:

• Cut the Chicken into small pieces and cook in the frying pan
• Mix the creme fraiche and both chuntneys and the mango into a bowl
• add to the chicken and heat slowly
• serve with fried or boild rice
• I only used the one type of Chuntney and that was the mild