Chicken Curry With Mango Chutney Recipes

MANGO CHICKEN CURRY

Mango Chicken Curry image

Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!

Provided by Elise Bauer

Categories Dinner 1-Pot Chicken Chicken Breast Chicken Thigh Curry Mango

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons apple cider vinegar or white vinegar
1 13.5-ounce can (full-fat) coconut milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and pepper
Cilantro for garnish
Cooked rice , to serve

Steps:

Adjust the seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice and garnish with cilantro, if desired.

Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Cholesterol 115 mg, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, Sodium 280 mg, Sugar 15 g, Fat 26 g, ServingSize Serves 6, UnsaturatedFat 0 g

CHICKEN CURRY WITH MANGO CHUTNEY

Chicken Curry With Mango Chutney image

This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.

Provided by Sydney Mike

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 lbs chicken breasts, cubed
1 medium onion, minced
1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 tablespoon curry paste
1/2 cup chicken stock
1 tomatoes, diced
salt, to taste
pepper, to taste
1/3 cup mincemeat
1/3 cup heavy cream
1 (9 ounce) jar mango chutney
1 bunch fresh cilantro, chopped (optional)

Steps:

Heat oil in skillet, & brown chicken in oil.
Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
Stir in mincemeat & heavy cream.
Serve over rice & drizzle with chutney.
Garnish with cilantro.

MANGO CHUTNEY-CHICKEN CURRY

Mango Chutney-Chicken Curry image

From Pillsbury Doughboy Slow Cooker Recipes (2003). Serve with hot cooked rice or couscous. Offer small bowls of traditional curry toppers, such as toasted coconut, chopped peanuts, raisins, and mango chutney to pass at the table.

Provided by LaJuneBug

Categories Chicken Breast

Time 7h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 skinless chicken breast halves, bone-in
15 ounces garbanzo beans, drained and rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped
1 cup sugar snap pea, fresh
9 ounces mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
Cover; cook on low setting for 6 to 7 hours.

Nutrition Facts : Calories 297.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 688.2, Carbohydrate 33.6, Fiber 6.6, Sugar 2, Protein 33.6

CURRY & MANGO CHUTNEY CHICKEN WINGS

Curry & Mango Chutney Chicken Wings image

We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 13

Ingredients

1/4 cup plain Greek yogurt
1/4 cup mango chutney
2 tablespoons curry paste
2 tablespoons lemon juice
2 garlic cloves, minced
12 chicken wings (about 3 pounds), wing tips removed if desired
SAUCE:
3/4 cup plain Greek yogurt
1/2 cup finely chopped peeled English cucumber
3 tablespoons minced fresh cilantro
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Steps:

In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.

Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 207mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein.

SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY

Slow-Cooker Mango Chutney Chicken Curry image

This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h20m

Yield 4

Number Of Ingredients 12

Ingredients

4 bone-in chicken breast halves (about 3 lb), skin removed
1 can (15 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup fresh sugar snap peas
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Serve chicken and vegetables over rice.

Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g

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