Mango Chutney Chicken Curry Recipes

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MANGO CHUTNEY-CHICKEN CURRY



Mango Chutney-Chicken Curry image

Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 8

Number Of Ingredients 12

4 bone-in chicken breasts (about 2 1/2 lb), skin removed
1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
2 1/2 cups water
2 tablespoons cornstarch
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
1 cup fresh sugar snap peas
1 cup uncooked regular long-grain rice

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.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g

CREAMY CHICKEN & MANGO CURRY



Creamy chicken & mango curry image

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 12

12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions , 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100g ginger , roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella)
400g can light coconut milk
600ml chicken stock
few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Steps:

  • Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
  • Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
  • Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
  • Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
  • Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

MANGO CHUTNEY CHICKEN CURRY



Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

Steps:

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.

MANGO CHICKEN CURRY



Mango Chicken Curry image

Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!

Provided by Elise Bauer

Categories     Dinner     1-Pot     Chicken     Chicken Breast     Chicken Thigh     Curry     Mango

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons apple cider vinegar or white vinegar
1 13.5-ounce can (full-fat) coconut milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and pepper
Cilantro for garnish
Cooked rice , to serve

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.

Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Cholesterol 115 mg, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, Sodium 280 mg, Sugar 15 g, Fat 26 g, ServingSize Serves 6, UnsaturatedFat 0 g

CHICKEN SALAD WITH MANGO CHUTNEY



Chicken Salad with Mango Chutney image

This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.

Provided by simone stevin

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon chopped fresh rosemary
3 skinless, boneless chicken thighs
½ apple, chopped
¼ cup chopped celery
2 tablespoons chopped red onion
5 tablespoons mayonnaise
2 tablespoons Major Grey mango chutney
½ lime, juiced
1 teaspoon hot curry powder
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 8.2 g, Cholesterol 58.1 mg, Fat 19.5 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 3.6 g, Sodium 149.7 mg, Sugar 5.4 g

MANGO CHUTNEY CHICKEN



Mango Chutney Chicken image

Provided by The Daring Gourmet, www.daringgourmet.com

Time 1h

Number Of Ingredients 10

8 pieces of chicken (skinned, or 4 small boneless/skinless chicken breasts, or equivalent chicken tenders)
Juice of one lemon
4 tablespoons mango chutney (store bought or using The Daring Gourmet's recipe for Indian Mango Chutney)
2 teaspoons curry powder
2 tablespoons Dijon mustard
4 tablespoons unsalted butter (softened)
1 tablespoon white wine
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350F.
  • Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
  • In a small bowl, all remaining ingredients and stir to thoroughly combine.
  • Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
  • Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.

FRUITY MANGO CHUTNEY CHICKEN CURRY



Fruity Mango Chutney Chicken Curry image

This delicious fruity mango chutney chicken curry is super quick to make with only 5 minutes of prep, and perfect for a fuss-free midweek Indian inspired dinner.

Provided by Beth Sachs

Categories     Main Course

Time 23m

Number Of Ingredients 8

4 Chicken Breasts (boneless and skinless, diced into bitesize pieces.)
1 tbsp Olive Oil
2 Garlic Cloves (peeled and chopped)
1 tsp Ginger (peeled and grated)
2 tbsp Curry Powder (mild)
150 g Mango Chutney
150 g Crème Fraiche
1 tbsp Coriander (chopped)

Steps:

  • Heat the oil in a shallow casserole or frying pan and brown the chicken pieces on a high heat, stirring continuously.
  • Turn down the heat to medium and add the garlic and ginger. Stir for a couple of minutes.
  • Add the curry powder, mango chutney and crème fraiche and mix everything together to combine.
  • Simmer for 10 minutes until the sauce is thick and the chicken pieces are cooked through.
  • Season with salt and pepper and serve with chopped coriander, rice and naan bread.

Nutrition Facts : Calories 405 kcal, Carbohydrate 28 g, Protein 49 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 145 mg, Sodium 276 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

CHICKEN CURRY WITH MANGO CHUTNEY



Chicken Curry With Mango Chutney image

This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.

Provided by Sydney Mike

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 lbs chicken breasts, cubed
1 medium onion, minced
1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 tablespoon curry paste
1/2 cup chicken stock
1 tomatoes, diced
salt, to taste
pepper, to taste
1/3 cup mincemeat
1/3 cup heavy cream
1 (9 ounce) jar mango chutney
1 bunch fresh cilantro, chopped (optional)

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.

SWEET AND STICKY MANGO CHUTNEY CHICKEN



Sweet and Sticky Mango Chutney Chicken image

This crazy delicious Mango Chutney Chicken is as good as it gets and the ultimate quick and easy weeknight meal. With 10 minutes of prep, you can walk away knowing dinner is cooking itself. It's a gluten-free and dairy-free dinner recipe that can easily be made paleo.

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 7

1 teaspoon oil
½ cup very finely minced onion (see notes)
2 cloves garlic (very finely minced)
6 tablespoons mango chutney (paleo, if needed)
1 teaspoon curry powder
¼ teaspoon EACH: cayenne powder and sea salt
8 chicken thighs (bone in and skin on)

Steps:

  • Preheat your oven to 400 degrees.
  • Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
  • Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
  • Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

Nutrition Facts : ServingSize 2 sweet and sticky chicken thighs, Calories 591 kcal, Carbohydrate 22 g, Protein 37 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 221 mg, Sodium 184 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 24 g

CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY



Curried Chicken Salad with Mango Ginger Chutney image

Curried chicken salad is made even better with the addition of mango chutney. It's sweet, savory, crunchy and delicious!

Provided by Amy Duska

Categories     Main Course

Time 2h10m

Number Of Ingredients 7

3/4 cup mayonnaise
1/2 cup mango chutney
1 1/2 tablespoons curry powder
1 lb. cooked, shredded chicken (light and dark meat)
1/4 cup sliced almonds
6 green onions (chopped)
1/4 cup dried cranberries

Steps:

  • Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
  • Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
  • Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
  • Store: Keep covered in the fridge for up to 4 days.

Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 22 g, Fat 31 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 247 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 25 g, ServingSize 1 serving

CHICKEN CURRY WITH RICE AND MANGO CHUTNEY



Chicken Curry with Rice and Mango Chutney image

The Chicken Curry with Rice and Mango Chutney recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 22

250 grams Basmati rice
1 sm can Saffron
200 milliliters unsweetened Coconut milk (canned)
200 milliliters chicken stock
3 Tbsps lemon juice
cilantro
1 Tbsp Curry powder
0.5 tsp Sambal oelek
salt
freshly ground peppers
4 small Chicken breasts
1 big red Bell pepper
3 Tbsps clarified butter
2 Apple
3 large ripe Mangoes
100 grams raisins
2 fresh green chili peppers
300 milliliters Fruit Vinegar
2 Tbsps light Mustard seed
150 grams cane sugar
1 tsp salt
0.25 tsp cayenne pepper

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 MANGO CHICKEN



Curried Mango Chicken image

You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries.

Provided by Cheri

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 6

Number Of Ingredients 7

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
3 tablespoons curry paste
½ cup mango chutney
1 (28 ounce) can diced tomatoes, drained

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.

Nutrition Facts : Calories 261 calories, Carbohydrate 16.5 g, Cholesterol 91.2 mg, Fat 5.7 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 2.3 g, Sodium 443.2 mg, Sugar 12.5 g

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