Best Chicken And Mango Curry Recipes

SPICY INDIAN CHICKEN AND MANGO CURRY

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.

CHICKEN AND MANGO CURRY

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.

CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS

Steps:

• Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
• Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
• Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
• Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
• Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
• Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
• Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
• Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

ISLAND CHICKEN WITH MANGO SLAW AND CURRY SAUCE

Steps:

• In a large bowl or dish, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Turn to coat; refrigerate for 2 hours. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving., Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink., Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce.

DIVINE CHICKEN AND MANGO CURRY

Steps:

• Beat togethet the curry powder, lemon juice and yoghurt.
• Marinate the chicken in the spice mix for 30 minutes.
• In a large pot heat the butter and oil together, and fry the onions till light brown in colour.
• Add the ginger and garlic, cook for 2 miins.
• Add the chicken and cook in the sauce for 5 minutes.
• Add the coconut milk and salt, cover the pot and cook on low heat for approx 30 mins till the chicken is tender.
• Slice the mango and remove the skin, (go on let the yourself go and suck the stone), add the mango flesh to the pot with the tomato. Stir gently and garnish with the coriander leaves.
• This is super over plain rice or noodles. Enjoy.