Mango Curry Recipes

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BEST INDIAN MANGO CHICKEN CURRY RECIPE



Best Indian Mango Chicken Curry Recipe image

Mango and chicken are a persuasive combination. This best Indian mango chicken curry recipe is supremely easy, healthy, and mouth-watering.

Provided by Hina Munawar

Categories     entree

Time 35m

Yield 6

Number Of Ingredients 16

2-pound chicken breast, diced into bite-size pieces
16 ounces mango chunks defrost if frozen
1/2 cup Greek yogurt
1 tbsp freshly grated ginger
2 cloves crushed garlic
1 tablespoon lemon juice
2 teaspoons garam masala
1 ½ tsp ground cumin
1 ½ tsp turmeric powder
1 tsp cayenne pepper
1 cup coconut milk or cream
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon salt
1/2 cup chopped almonds or cashews
Cilantro for garnish

Steps:

  • In a bowl, mix the marinade ingredients with chicken. Cover up and refrigerate for 1 hour, up to 24 hours, or overnight.
  • Purée mangoes and put them aside.
  • In a large skillet or fry pan, heat the oil over high heat. Add the marinated chicken and cook until chicken is white overall for 3 to 5 minutes.
  • Mix in the mango purée, salt, and sugar and stir to combine well. Reduce heat to low and simmer for about 15 minutes uncovered until the sauce thickened.
  • Season with salt to taste if needed. Whisk in the cream and simmer for further 5 minutes then, remove from heat.
  • Garnish with chopped nuts and cilantro leaves. Serve with rice or steamed jasmine.

Nutrition Facts : ServingSize 1, Calories 399 cal, Fat 19 g

MANGO CHICKEN CURRY



Mango Chicken Curry image

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

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

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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