Mango Chutney Chicken Shrimp Curry Recipes

MANGO CHUTNEY CHICKEN CURRY

Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

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.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.

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 & SHRIMP CURRY

Mango Chutney Chicken & Shrimp Curry image

This is so good. Serve over rice or noodles and some naan or bread to soak up the delicious sauce

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 11

Ingredients

1 tablespoon(s) olive oil
2 boneless skinless chicken cut into bite size pieces
8 jumbo shrimp peeled and deveined with tails intact
1 tablespoon(s) curry powder i used madras curry powder
3 clove(s) garlic minced
1 medium shallot finely chopped
1/2 cup(s) prepared sweet mango chutney
1/2 chicken stock
1 cup(s) heavy cream
salt and pepper
fresh cilantro for garnish

Steps:

In a large skillet add the olive oil. Cook the chicken for about 5 minutes. Remove to a plate and set aside. Add the shallots and garlic to the pan. Cook about 3 minutes then stir in the curry powder
Stir in the mango chutney, chicken stock and heavy cream and stir to combine. Add the chicken back and cook until the sauce is warm and chicken is cooked through.
Add the shrimp and cook 2 minutes until shrimp is pink. Place in two bowls and garnish with cilantro.

CHUTNEY CHICKEN CURRY

Chutney Chicken Curry image

A quick and easy skillet dish that is tasty and low-fat too! We enjoyed it served over brown rice. From 501 Delicious Heart Healthy Recipes.

Provided by DDW7976

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons margarine or 2 teaspoons butter
1 cup chopped onion
2 teaspoons curry powder
1 (14 1/2 ounce) can crushed tomatoes, undrained, fire roasted if you can find them
1/3 cup mango chutney
3 tablespoons white wine vinegar
2 tablespoons honey
3/4 lb boneless skinless chicken breast, cut into 1-inch pieces
3 cups hot cooked rice (without salt or fat)

Steps:

Heat margarine in a large skillet over med. high heat until melted.
Add onion and cook 3 minutes or until tender, stirring often.
Stir in curry powder; cooke stirring constantly for 1 minute.
Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
Serve over rice.

Nutrition Facts : Calories 379.3, Fat 4.9, SaturatedFat 1, Cholesterol 54.5, Sodium 259.1, Carbohydrate 60.4, Fiber 3.4, Sugar 10.3, Protein 23.7

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

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