Mango Curry Chicken Breasts Recipes

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

Ingredients

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

MANGO CHICKEN CURRY

Mango Chicken Curry image

Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

Steps:

In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.

MANGO-CURRY CHICKEN BREASTS

Mango-Curry Chicken Breasts image

This recipe is adapted from "Crazy Plates" cookbook. It's easy, low fat and delicious! I served it with Sharon123's Teriyaki Rice Wedges #68648. Give it a try! Prep time includes marinating time.

Provided by WaterMelon

Categories Chicken

Time 2h15m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves (approx 120g or 4oz)
2 tablespoons mango-pineapple preserves (no sugar added variety)
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons curry powder
1/2 teaspoon ground turmeric
2 tablespoons lemon juice
ground black pepper
3 -5 drops sesame oil

Steps:

Mix all ingredients except the chicken breasts in a small non-reactive bowl.
Stir until sugar is dissolved.
Place chicken breasts in a small ziploc bag, pour the marinade into the bag.
Marinate meat in the fridge for approx 2 hours.
Heat a lightly oiled skillet (medium hot).
Pan-fry the chicken breasts for about 5 minutes per side, until chicken is no longer pink.
Brush chicken with marinade a few times before turning (turn only once).
Serve immediately.
May substitute honey for the brown sugar, if you prefer a honeyed chicken.
You may also grill the chicken over medium hot coals, basting often with leftover marinade.
If desired, you can make a sauce using the marinade- simmer gently with a bit of cornstarch to thicken.

Nutrition Facts : Calories 406.6, Fat 8.8, SaturatedFat 1.6, Cholesterol 136.9, Sodium 666.5, Carbohydrate 23.6, Fiber 1.1, Sugar 16.7, Protein 55.9

SPICY INDIAN CHICKEN AND MANGO CURRY

Spicy Indian Chicken and Mango Curry image

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Provided by KIKI810

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Steps:

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g

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