Mango Curry Chicken Breasts 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.
BEST INDIAN MANGO CHICKEN CURRY RECIPE
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
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
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