Mango Curry Sauce Over Chicken And Rice Recipes

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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

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

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.

MANGO CURRY SAUCE OVER CHICKEN AND RICE



Mango Curry Sauce over Chicken and Rice image

This isn't my own recipe exactly...it's what I adapted from several recipes to suit our budget and taste. The whole family loved it! This was my first time making a sauce and it turned out great. This was very easy and affordable if you find the ingredients on sale. You can add broccoli, mini corn, or whatever veg you like when you boil the rice. You can also use any type of rice, and either bone-in or boneless chicken. This makes enough for a family of five so you may want to change amounts. The sauce is sweet and spicy and friggin delicious!

Provided by SpicySweetDelicious

Categories     Curries

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs chicken, cut and cubed
3 tablespoons flour
3 tablespoons cooking oil
1 teaspoon salt (to taste)
2 cups broccoli
6 cups cooked rice
1 mango, peeled and chopped
1 onion, chopped (anything but red)
1 apple, peeled and cored
1 cup coconut cream
2 cups chicken broth
2 -3 tablespoons curry powder
1 tablespoon chili powder (or more)
1/2 tablespoon garlic
4 tablespoons butter
1 teaspoon salt (to taste)

Steps:

  • Dust chicken with flour and course salt.
  • Brown chicken cubes in skillet with oil.
  • Cook rice according to brand directions with butter and salt if desired and add vegetables at the same time to cook.
  • Put all sauce ingredients together in a large pot.
  • Boil sauce ingredients together until all ingredients are soft.
  • Let sauce mixture cool to warm or room temperature.
  • Blend sauce mixture in blender or food processor.
  • Pour sauce back in pot and heat it up.
  • Serve sauce over chicken and rice.

Nutrition Facts : Calories 565.1, Fat 29, SaturatedFat 13.4, Cholesterol 67, Sodium 898.9, Carbohydrate 56.7, Fiber 3.8, Sugar 9.2, Protein 20

CREAMY CHICKEN & MANGO CURRY



Creamy chicken & mango curry image

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 12

12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions , 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100g ginger , roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella)
400g can light coconut milk
600ml chicken stock
few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Steps:

  • Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
  • Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
  • Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
  • Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
  • Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

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