Creamy Mango Chicken Recipes

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.

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

Steps:

• Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
• Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
• Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
• Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

Steps:

• You've got two options: either you follow the original recipe and leave the chicken breasts whole which means that you fry them and cut them afterwards - or you slice the chicken breasts which obviously means that you don't need to cut the meat after frying. The meat I bought was sliced already, so I couldn't follow the original recipe.
• Whatever you decide, marinate either the whole or sliced chicken breasts with the crushed clove and grated ginger. One hour (or more) if you leave the breasts whole and 30 minutes (or more) if you decide to cut them in advance.
• In the meantime puree the mango. You will need ca 220g mango puree which was ca 3/4 of the puree I got from one medium sized mango.
• Fry meat over medium heat until it has a nice colour. Season with salt and pepper while frying. Remove from skillet and set aside.
• Fry shallots in the skillet you used for the meat. Add the spices. The stated amount will result in a very mild curry, but you can add more once you've added all the ingredients for the sauce. Fry the shallots and spices on low heat until fragrant.
• Add cream and 220g (ca 3/4 of a medium mango) of the mango puree. Cook for 10 minutes, stirring frequently. Season with salt and pepper and add more of the spices, the mango puree or the cream if desired.
• Slice the meat (if it's not sliced already) and add it to the sauce with its juice.
• Wait until meat has heated and cooked and serve with rice.
• The chicken breasts could also be barbecued, cut in slices and added to the sauce. The original recipe says barbecuing the breasts on coal will result in a particular tasty flavour.