CHICKEN AND MANGO CURRY
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
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
CURRY MANGO CHICKEN
If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!
Provided by TORONTOMOMMY
Categories World Cuisine Recipes Latin American Caribbean
Time 2h15m
Yield 6
Number Of Ingredients 23
Steps:
- In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Nutrition Facts : Calories 769.3 calories, Carbohydrate 83.9 g, Cholesterol 131.6 mg, Fat 32.7 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 13.3 g, Sodium 620.3 mg, Sugar 19.5 g
MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
- Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
- Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)
DIVINE CHICKEN DIVAN
"It feeds a crowd so easily," Nancy says, "and my family is one big crowd!"
Provided by Nancy Fuller
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and almost tender (you still want it to have a little bite; it will cook more in the oven). Drain; cool under cold running water and pat very dry. Set aside.
- Melt 4 tablespoons butter in a large saucepan over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux (or else it will taste like raw flour), whisking, for 2 to 3 minutes, without letting it brown. Pour in the sherry (or broth) and cook to reduce it away, about 1 minute.
- Whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat.
- In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes.
SPICY INDIAN CHICKEN AND MANGO CURRY
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 World Cuisine Recipes Asian Indian
Time 35m
Yield 4
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, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g
MANGO CHICKEN CURRY
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
CHICKEN DIVAN CASSEROLE
Creamy chicken casserole based on the French classic, but without the carbs. This will be one of your favorite recipes. Low-carb and ketogenic diet-friendly.
Provided by Chef DJ
Categories World Cuisine Recipes European French
Time 1h47m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
- Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
- Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
- Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 7.8 g, Cholesterol 104.6 mg, Fat 36.6 g, Fiber 2.2 g, Protein 16.2 g, SaturatedFat 17.4 g, Sodium 614.5 mg, Sugar 2.5 g
CREAMY CHICKEN & MANGO CURRY
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
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
CHICKEN DIVINE
In San Diego, California, reader Shirley Miller dresses up a jar of creamy white pasta sauce with sherry and nutmeg, then cooks it with chicken and vegetables. Served over noodles, the hearty combination is swift and satisfying.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a greased 11x7-in. microwave-safe dish; sprinkle with pepper. Cover with waxed paper. Microwave on high for 4-6 minutes or until juices run clear. , In a microwave-safe bowl, combine the broccoli, carrots and water. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. Spoon over chicken. , In a small bowl, combine the spaghetti sauce, sherry and nutmeg; pour over chicken and vegetables. Cover and cook on high for 2-3 minutes or until heated through. Serve with noodles.
Nutrition Facts :
DAD'S DIVINE CHICKEN DIVAN
Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!
Provided by BecR2400
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 1 1/2-quart baking dish.
- Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
- Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
- Cover with chicken strips.
- Pour soup mixture evenly over chicken and broccoli.
- Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
- Bake until heated through, about 25 minutes.
- Serve over rice.
DELUXE, DIVINE CHICKEN DIVAN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toast almonds in a small skillet until golden. Set aside.
- Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
- While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
- Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
- Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
- Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
DIVINE CHICKEN AND MANGO CURRY
This wonderful dish is made using two of the most popular ingredients used in India and the sub-continent. The chicken is cooked in the rich coconut sauce and at the end of cooking the mango and tomato are added. I have just cooked a batch of this for the local restaurant for their curry night on Saturday.
Provided by Brian Holley
Categories Mango
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
PORK AND MANGO CURRY
From a magazine. Great flavors. Serve with rice and banana slices tossed in lemon juice, or cucumbers in plain yogurt.
Provided by Evie3234
Categories Curries
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Toss the pork cubes in the flour to coat.
- Heat the oil and fry pork for 5 minutes until golden.
- Add the onion and red pepper and cook a further 3 minutes.
- Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
- Add the tomatoes, puree and stock, blending well.
- Add potatoes.
- Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
- Add the mango slices and cook a further 5 minutes or until potatoes are tender.
- Serve at once.
CHICKEN DIVINE BAKE
Good winter warm-you-up meal of chicken, mushrooms, rice, broccoli, and cheese. Serve with garlic bread and salad. It makes great leftovers, too.
Provided by Patricia Siegner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
- Preheat oven to 400 degrees F (200 degrees C).
- Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
- Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
- Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
- Bake in preheated oven until slightly browned on top, 35 to 45 minutes.
Nutrition Facts : Calories 639 calories, Carbohydrate 25.2 g, Cholesterol 97.7 mg, Fat 46.3 g, Fiber 2.5 g, Protein 31.5 g, SaturatedFat 14.8 g, Sodium 1111.9 mg, Sugar 4.3 g
CURRIED CHICKEN WITH MANGO RICE
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
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 DIVINE
My mom's version of this dish and by far my favorite! The pinch of curry powder and the lemon juice really add something special to this dish!
Provided by Jennisan
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook broccoli slightly in microwave or saucepan with water, drain.
- Line bottom of baking dish sprayed with cooking spray with broccoli and place chicken on top.
- In mixing bowl combine mayo, lemon juice, soup and curry powder. Mix well and spread over chicken.
- Top with cheese and bread crumbs and bake 45 minutes at 350 degrees. Cool 10 minutes before surving.
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