To Die For The Worlds Best Indian 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

TO DIE FOR THE WORLD'S BEST INDIAN MANGO CURRY



To Die For The World's Best Indian Mango Curry image

This is one curry u dont want to miss. Its one of the few really yummy curries Subru uncle makes for us. The last 3 days, this has been my addiction. Be it lunch/ midnight, if I'm not on my chair or exercising or asleep or outisde shoping, etc, I'm right in front of the fridge, hunting for this curry! Even a drop is an ocean, I love this curry that much:)

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 mangoes, washed,peeled and diced,retain seeds
2 teaspoons turmeric powder
750 g low-fat yogurt, beaten
1 3/4 teaspoons salt
1/2 teaspoon red chili powder
3 -5 curry leaves, washed
2 green chilies, slit in between
1 cup water
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon methi seeds
1 teaspoon cumin seed

Steps:

  • Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
  • Add the curry leaves, green chillies and water.
  • Add salt, turmeric powder and red chilli powder.
  • Bring to a boil.
  • Cook on high flame for 8-10 minutes.
  • Remove from flame and keep aside.
  • Heat oil in a non-stick saucepan.
  • Add the mustard seeds and allow to crackle.
  • Add methi seeds and allow to sizzle.
  • Add the cumin seeds and allow to splutter.
  • Add few curry leaves and stir-fry for a few seconds.
  • Remove from heat.
  • Pour into curry.
  • Stir well.
  • Allow to cool for about 30 minutes on the kitchen counter.
  • Then, stir in the beaten yogurt.
  • Mix it well and serve with cooked white Basmati rice.
  • This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

CHICKEN AND MANGO CURRY



Chicken and Mango Curry image

I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it!

Provided by dale7793

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/3 cup peanut oil or 1/3 cup vegetable oil
3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave)
2 cloves garlic, crushed
2 (14 ounce) cans coconut milk
1 cup chicken broth or 1 cup stock
1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces
1 inch fresh ginger, cut in thick slices
1 large onion, coarsely chopped
1 red bell pepper, seeded,and cut in strips
1 green bell pepper, seeded and cut in strips
1 large mango, peeled,pitted,cut in strips
1 (14 ounce) can straw mushrooms, drained
6 tablespoons fish sauce
3 tablespoons brown sugar
1/4 cup chopped cilantro (optional)
4 -6 cups cooked white rice

Steps:

  • In a deep frying pan or wok heat oil over medium heat until hot.
  • Add curry paste and garlic and cook, stirring, for about 30 seconds.
  • Slowly stir in coconut milk and chicken broth.
  • Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
  • Remove and discard garlic.
  • Add ginger, onion, and peppers; cook until tender, about 7 minutes.
  • Add mango, straw mushrooms, fish sauce, and sugar.
  • When heated through, serve over individual plates of hot rice.
  • Garnish with cilantro.

Nutrition Facts : Calories 1547.2, Fat 65.9, SaturatedFat 41.8, Cholesterol 72.6, Sodium 2868.6, Carbohydrate 195, Fiber 11.1, Sugar 28.5, Protein 49

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