Slow Cooker Mango Chutney Chicken Curry Recipes
MANGO CHUTNEY CHICKEN CURRY
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
Time 25m
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, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY
This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g
MANGO CHUTNEY-CHICKEN CURRY
From Pillsbury Doughboy Slow Cooker Recipes (2003). Serve with hot cooked rice or couscous. Offer small bowls of traditional curry toppers, such as toasted coconut, chopped peanuts, raisins, and mango chutney to pass at the table.
Provided by LaJuneBug
Categories Chicken Breast
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
- Cover; cook on low setting for 6 to 7 hours.
Nutrition Facts : Calories 297.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 688.2, Carbohydrate 33.6, Fiber 6.6, Sugar 2, Protein 33.6
MANGO CHUTNEY (A SLOW-COOKER EASY-PEASY METHOD) - ZWT-8
This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. This recipe comes from Anupy Singla's fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes & she added that it's good just mixed w/basmati rice as a side-dish. I allowed 15 min for ingredient prep, but there is no other real prep. I suggest you make this recipe to enjoy w/the Indian dishes you'll be making during the Tour. :-)
Provided by twissis
Categories Fruit
Time 6h15m
Yield 16 1-Tbsp Servings (2 Cups), 16 serving(s)
Number Of Ingredients 8
Steps:
- Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
- Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.
MANGO CHUTNEY-CHICKEN CURRY
Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
- Cover; cook on Low heat setting 6 to 7 hours.
- Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 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
CASABLANCA CHUTNEY CHICKEN
If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.
Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 567mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 6g fiber), Protein 26g protein.
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