THAI MANGO CHICKEN CURRY RECIPES
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 CHUTNEY CHICKEN CURRY RECIPE: HOW TO MAKE IT
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
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 8
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, FatContent 9g fat (3g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 30g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 24g protein.
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THAI RED CHICKEN CURRY RECIPE: HOW TO MAKE IT
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois
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Reviews 4.7
Total Time 25 minutes
Category Dinner
Cuisine Asia, Thai
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From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
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- Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
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CHICKEN AND MANGO CURRY RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
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Calories 1547.2 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
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- Garnish with cilantro.
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CHICKEN AND MANGO CURRY RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
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Reviews 5.0
Total Time 45 minutes
Calories 1547.2 per serving
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SOUTH ASIAN CHICKEN CURRY | JAMIE OLIVER RECIPES
This curry over-delivers on big, bold flavour, and will fill your kitchen with beautiful smells – but what's really great is that it can be on the table in little over half an hour. Served with fluffy rice to soak up the lovely creamy coconut base, plus a good hit of protein from the tender chicken, I challenge you not to love this one. Don't skimp on the cooking time for the base, as cooking the onions properly helps avoid the sauce splitting later on. Keep any leftover coconut milk for another day – try adding a splash to rice while it's cooking for a delicious creamy twist.
From jamieoliver.com
Total Time 35 minutes
Cuisine asian
Calories 444 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine asian
Calories 444 calories per serving
- Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper, then fry for around 10 minutes, or until softened.
- Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
- Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
- Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer for 12 to 15 minutes, or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
- While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Squeeze half the lime juice into the curry, add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
- Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.
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SOUTH ASIAN CHICKEN CURRY | JAMIE OLIVER RECIPES
This curry over-delivers on big, bold flavour, and will fill your kitchen with beautiful smells – but what's really great is that it can be on the table in little over half an hour. Served with fluffy rice to soak up the lovely creamy coconut base, plus a good hit of protein from the tender chicken, I challenge you not to love this one. Don't skimp on the cooking time for the base, as cooking the onions properly helps avoid the sauce splitting later on. Keep any leftover coconut milk for another day – try adding a splash to rice while it's cooking for a delicious creamy twist.
From jamieoliver.com
Total Time 35 minutes
Cuisine asian
Calories 444 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine asian
Calories 444 calories per serving
- Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper, then fry for around 10 minutes, or until softened.
- Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
- Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
- Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer for 12 to 15 minutes, or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
- While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Squeeze half the lime juice into the curry, add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
- Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.
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