Mango And Tomato Curry Recipes
MANGO AND TOMATO CURRY
This one is adapted from Vij's restaurant in Vancouver. I have halved the recipe and made a few changes like decreasing the amount of ghee. It is delicious as a side dish or as an appetizer with crackers or chapati. Use Ataulfo mangoes or Hayden mangoes for the best result.
Provided by mell_2
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat ghee in medium pot on high for 1 minute.
- Add mustard seeds and cook until you hear the first popping noise.
- Immediately add the curry leaves. The curry leaves will shrivel as soon as you stir them in the hot oil.
- Reduce heat to medium-low.
- Add tomatoes, turmeric, cumin and salt. Stir and cook the masala for 5 minutes. Stir in the mangoes, increase the heat to medium, cover and cook for 10 minutes, stirring, halfway through.
- Stir in green onions and cook, uncovered, for 2 to 3 minutes.
Nutrition Facts : Calories 107.1, Fat 4.2, SaturatedFat 2.1, Cholesterol 8.2, Sodium 882, Carbohydrate 18.1, Fiber 3, Sugar 13.4, Protein 1.9
MANGO CHICKEN CURRY
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
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.
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