SPICY INDIAN CHICKEN AND MANGO CURRY RECIPE | ALLRECIPES
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 Indian Recipes
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
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, CarbohydrateContent 31.1 g, CholesterolContent 57.7 mg, FatContent 20.4 g, FiberContent 3.3 g, ProteinContent 26.5 g, SaturatedFatContent 13.7 g, SodiumContent 178.7 mg, SugarContent 18.4 g
MANGO AND AVOCADO SALAD RECIPE | SUNNY ANDERSON - FOO…
Provided by Sunny Anderson
Categories side-dish
Total Time 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.
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