Mango Coconut Chicken Recipes
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.
COCONUT MANGO BAKED CHICKEN RECIPE
This chicken is baked to perfection as is soaks up warm spices and the delicious flavors of the fruit. It's a super comforting entrée and is perfect over rice or noodles.*Please note that the chicken has to marinate for at least 6 hours, and ideally overnight.
Provided by Valentina K. Wein
Categories Main Course
Time 6h45m
Number Of Ingredients 8
Steps:
- In a small saucepan, over low heat, gently simmer the annato seeds with 2 tablespoons of the olive oil. Once the oil is a golden-reddish color, turn off the heat. This should only take a couple of minutes. Strain the oil into a small bowl, and discard the seeds. Set the oil aside.
- Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds. Pour this mixture into an approximately 9 x 13 x 2-inch baking dish and then stir in the cayenne pepper, and the 2 tablespoons of the annato seed oil you just made.
- Add the chicken pieces, being sure each one is well coated with the marinade. Cover tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
- After the chicken has marinated, preheat the oven to 450°F.
- Evenly drizzle the remaining 2 tablespoons of olive oil -- (the portion that did not cook with the annato seeds) -- on a baking sheet. Remove the chicken pieces from the marinade and add them to the baking sheet, with a couple of inches between them. Do not rub the marinade off the chicken pieces, but do let any excess drip off into the baking pan. (Do not throw it out -- it will become a sauce later in the recipe.)
- Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up.
- Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450°F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375°F. I remove the chicken pieces at various times to avoid overcooking the smaller pieces -- the wings should be done after about 15 minutes, the legs and thighs after about 20 to 25 minutes, and the breasts after about 30 to 35 minutes. As you remove them from the oven, place them on a large plate or platter and cover with foil. (They should have a nice golden color when they're done, and if they don't, you put them under the broiler just to brown them, about 30 seconds.)
- While the chicken is baking, add the remaining marinade to a small saucepan. Mix in the last teaspoon of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken. (Here's How to Season to Taste.)
Nutrition Facts : Calories 548 kcal, ServingSize 1 serving
MANGO & COCONUT CHICKEN SOUP
I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-sized pieces. Return meat to slow cooker., Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.
Nutrition Facts : Calories 338 calories, Fat 17g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 362mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 29g protein.
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
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CHICKEN IN COCONUT MANGO VERDE SAUCE - CARLSBAD …
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Estimated Reading Time 4 mins
- Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
- Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
- Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.
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- Place the rice noodles in a large mixing bowl and fill with hot water to cover. Soak for 20 minutes, drain and set aside. They will be softened a ltitle but not fully softened yet.
- While the noodles are soaking cook the chicken. Heat a large skillet with high sides or a wok over medium heat. Melt 1 tablespoon of the coconut oil. Add the chicken pieces and sprinkle with salt and pepper. Cook on both sides for 10 minutes, or until no pink remains and the internal temperature reaches 160 degrees Fahrenheit. Remove chicken from the pan and set aside.
- To the same pan add the second tablespoon of coconut oil along with the onion and carrots. Cook until tender, about 5 minutes. Add the broccoli florrets, cook for 1 minute until bright green. Add the garlic, ginger, and curry powder, cook for 30 seconds or until fragrant. Add the golden rasins.
- While the carrots and onions are sauteeing make the sauce. Add the coconut milk, mangos, and honey to a food proccessor. Blend on high until smooth. Taste and add salt as needed.
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- Preheat oven to 350°F. Cut chicken into bite-size chunks. Squeeze juice from 1 lime (about 2 tablespoons juice); cut remaining lime into wedges.
- In a large saucepan combine coconut milk, the lime juice, soy sauce, and crushed red pepper. Add chicken and bring to boiling; reduce heat and cook, covered, for 12 to 15 minutes or until chicken is cooked through, stirring occasionally.
- Meanwhile, spread flaked coconut in a shallow pan. Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.
- Transfer chicken and cooking liquid to a bowl. Add mangoes; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve. Pass lime wedges.
CREAMIEST MANGO CHICKEN COCONUT CURRY - NKECHI AJAEROH
From nkechiajaeroh.com
Estimated Reading Time 6 mins
- Add oil to the pan, heat up, and then add chicken and lay flat on a single layer. Cook up to 4 – 5 minutes on each side, flip to cook the other until fully cooked—then lower heat.
- Add dry thyme, pepper, salt, and stir very well to combine. Add onions, mix very well as well. Then add garlic, and grated ginger, stir again, ensuring that everything fully incorporates.
MANGO CHICKEN CURRY (30 MINUTE RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 Estimated Reading Time 3 mins
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
- Return the sauce to the frying pan then ad the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
COCONUT CHICKEN WITH SPICY MANGO SAUCE - A DUCK’S OVEN
From aducksoven.com
Estimated Reading Time 3 mins
- Preheat oven to 400 degrees F (200 degrees C). Stack a cooling rack on a cookie sheet and spray with cooking spray.
- In a food processor, combine all ingredients for the sauce, reserving half of the chile. Process until smooth. Taste the sauce- if you’d like it to be spicier, add the remaining chile.
- In a bowl, combine the flour, salt, and pepper. In another bowl, whisk together the egg and coconut milk. In a third bowl, add the shredded coconut. Dip the chicken strips first in the flour mixture, then the egg mixture, then into the rice to coat. Set on the arranged cooling rack.
- Bake the chicken for 10 minutes. Remove from the oven and flip the chicken pieces. Return to the oven and bake for another 3-5 minutes, until chicken is cooked through.
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From tatyanaseverydayfood.com
- Begin by preparing the rice. I used 2 cups of long-grain basmati rice. Cook the rice while preparing the chicken curry.
- Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil to the pan. Once the pan is hot, add half the chopped chicken and season it with salt. Fry the chicken for 6 to 7 minutes, until nicely browned all over. Remove the browned chicken into a clean bowl, set aside and finish frying the remaining chicken. Cook the chicken in batches so you don’t overcrowd the pan.
- Remove the chicken from the pan, reduce the heat to medium and the butter. Allow the butter to melt, then add the diced onion. Saute the onion for about 4 minutes, until it’s softened and translucent. Add the minced garlic and cook for another 30 seconds. Add the curry powder and paprika next and cook for another 30 seconds. Add the flour next and cook again for about 30 seconds.
- Slowly begin adding the chicken broth, whisking it into the pan. Next, add in the coconut milk and season the sauce with salt. Return the chicken to the pan and add the chopped mango. Bring the sauce up to a simmer over medium heat, then reduce the heat to low and continue to simmer for 8 to 10 minutes, until the mango is softened, and the chicken has finished cooking.
SWEET AND SPICY GRILLED CHILE MANGO CHICKEN RECIPE
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- Prep time includes prep for the marinade as well as marinade time. While the chicken is marinating the rice can be cooked and zucchini prepped.
- Combine all the marinade ingredients in a food processor and pulse until combined but not completely smooth. Reserve a cup of the marinade and keep chilled.
- Pour a little of the marinade in a pan and layer half the chicken on top, pour marinade over the top and layer with the rest of the chicken and marinade. You could also marinade in a bowl or a bag if you like. I like using a shallow glass dish. Marinate chicken for an hour to two hours. No longer.
- You can marinate for half the time in the refrigerator and the rest of the time out of the fridge to bring the chicken to room temperature.
MANGO CHICKEN WITH COCONUT RICE RECIPE - KITCHEN DE LUJO
From kitchendelujo.com
- Prepare a large sized pan on medium heat with oil until hot. Start cooking the rice while the pan is heating. Pour the coconut milk into a medium saucepan. Then, stir in the brown sugar, jasmine rice, olive oil, and season with salt. Bring to bowl and stir.
- Cover the saucepan tightly and reduce heat to simmer for 15-20 minutes or until moisture from rice is absorbed. Add diced red onion, green/red pepper mix, and minced garlic to the large sized pan to sauté.
- Cut chicken into cubes and marinate with salt, pepper, and ground annatto. Place the chicken into the large frying pan when the onion, peppers, and garlic is done sautéing.
- While chicken is cooking, remove rice saucepan from heat and set aside, leave still covered. When chicken breast cubes are cooked, add diced mango, mango nectar, chicken broth, butter, and juice from half a lime.
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