Curried Chicken With Mango Rice Recipes

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CHICKEN CURRY WITH RICE AND MANGO CHUTNEY



Chicken Curry with Rice and Mango Chutney image

The Chicken Curry with Rice and Mango Chutney recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 22

250 grams Basmati rice
1 sm can Saffron
200 milliliters unsweetened Coconut milk (canned)
200 milliliters chicken stock
3 Tbsps lemon juice
cilantro
1 Tbsp Curry powder
0.5 tsp Sambal oelek
salt
freshly ground peppers
4 small Chicken breasts
1 big red Bell pepper
3 Tbsps clarified butter
2 Apple
3 large ripe Mangoes
100 grams raisins
2 fresh green chili peppers
300 milliliters Fruit Vinegar
2 Tbsps light Mustard seed
150 grams cane sugar
1 tsp salt
0.25 tsp cayenne pepper

Steps:

  • For the chicken curry, rinse the rice under running water in a colander, then bring to a boil in almost twice the amount of lightly salted water. Stir in the saffron, cover and simmer over very low heat for about 20 minutes.
  • Bring the coconut milk and poultry stock to a boil. Rinse the cilantro, shake dry and chop. Mix the coconut milk with lemon juice, cilantro, curry powder, sambal oelek and season with salt and pepper.
  • Cut the chicken fillets into thin strips. Rinse the peppers, cut in half, remove the seeds and ribs, then cut into small pieces.
  • Heat the clarified butter in a frying pan. Fry the chicken breast strips and pepper over medium heat. Pour in the coconut milk mixture and simmer over medium heat for 8 minutes. Season with salt and pepper.
  • For the chutney, peel the apples, cut into quarters and core. Peel the mango and cut the flesh away from the pit. Halve the chile peppers, remove the seeds, rinse and cut into thin pieces. Place all the ingredients into a pot, bring to a boil and simmer for about 40 minutes while stirring, until the chutney is cooked. Pour intoprepared canning jars and seal immediately. Place the lid on top and allow to cool for 15 minutes. Then turn the jars upside-down and leave to cool. Store in a cool, dark place for up to 3 months.
  • Serve the chicken in curry sauce with saffron rice and the mango chutney.

CURRIED CHICKEN WITH MANGO RICE



Curried Chicken with Mango Rice image

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 4

Number Of Ingredients 11

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

Steps:

  • Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
  • In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
  • Let stand, covered, until all liquid is absorbed, about 5 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g

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