Mussels In A Mango Chutney Curry Recipes

MUSSELS IN CURRY CREAM SAUCE

Steps:

• In a large saucepan, cook shallots and garlic in simmering wine until translucent.
• Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
• Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

VEGETABLE CURRY WITH MANGO CHUTNEY

Steps:

• Heat 2 teaspoons of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes.
• Add zucchini, red bell peppers, and garlic and saute 5 minutes more.
• Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.
• Add water and toss vegetables. Cook until sauce thickens, about 1 minute.
• Add salt and pepper to taste.

MANGO CHUTNEY CHICKEN CURRY

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.

MUSSELS IN A MANGO CHUTNEY CURRY

Steps:

• Scrub the mussels and remove the beard. Discard any that are open and won't reclose. Place about 3 inches of water in the bottom of a pot with a lid. Bring the water to a boil. Add the mussels and place the lid on the pan and steam the mussels until they open. Discard any mussels that don't open. Set aside and keep warm
• Place the olive oil in a pan. Add the shallot and garlic and cook 2 minutes. Stir in the curry powder. Add the mango chutney and cook 1 minute. Add the chicken stock and heavy cream. Cook 3 minutes. Season with salt and pepper
• Place mussels in a bowl and drizzle the curry over them and garnish with cilantro.