Best 5 Chicken Thighs In A Mango Curry Marinade Recipes

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Indulge in the tantalizing flavors of tender chicken thighs marinated in a vibrant mango curry sauce. This delectable dish combines the sweetness of mangoes, the warmth of spices, and the richness of coconut milk to create a meal that will tantalize your taste buds. Whether you prefer a mild or spicy curry, this recipe can be easily adjusted to suit your preferences. So, prepare to embark on a culinary journey to savor this mouthwatering chicken thighs in a mango curry marinade.

Let's cook with our recipes!

MANGO CHICKEN CURRY



Mango Chicken Curry image

Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!

Provided by Elise Bauer

Categories     Dinner     1-Pot     Chicken     Chicken Breast     Chicken Thigh     Curry     Mango

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons apple cider vinegar or white vinegar
1 13.5-ounce can (full-fat) coconut milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and pepper
Cilantro for garnish
Cooked rice , to serve

Steps:

  • Adjust the seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice and garnish with cilantro, if desired.

Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Cholesterol 115 mg, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, Sodium 280 mg, Sugar 15 g, Fat 26 g, ServingSize Serves 6, UnsaturatedFat 0 g

CURRY CHICKEN MARINADE



Curry Chicken Marinade image

Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/3 cup vegetable oil
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
2 cloves garlic, grated
2 shallots, sliced
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

Steps:

  • For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

CURRY MANGO CHICKEN



Curry Mango Chicken image

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

3 ½ tablespoons curry powder
2 teaspoons minced ginger
2 cloves garlic, minced
1 pinch crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon thyme
10 skinless chicken thighs
2 cups converted long-grain white rice, rinsed
2 cups mango - peeled, seeded, and chopped
1 onion, chopped
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon salt
¼ teaspoon thyme
10 whole allspice berries
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
½ (14 ounce) can coconut milk

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

CHICKEN THIGHS IN A MANGO CURRY MARINADE



Chicken Thighs in a Mango Curry Marinade image

Make and share this Chicken Thighs in a Mango Curry Marinade recipe from Food.com.

Provided by Abby Girl

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

10 boneless chicken thighs
1/3 cup mango chutney
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon curry powder
1/2 teaspoon ground cumin

Steps:

  • Combine ingredients for the marinade. Add to chicken pieces and marinate in fridge for 1 hour.
  • Prepare the grill.
  • Remove chicken from marinade and grill until cooked through.

Nutrition Facts : Calories 553.6, Fat 36, SaturatedFat 10.3, Cholesterol 197.4, Sodium 682.8, Carbohydrate 14.5, Fiber 0.3, Sugar 13.3, Protein 41.7

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE



Mango Chicken Thighs with Basil-Coconut Sauce image

This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 can (13.66 ounces) coconut milk
1 medium mango, peeled and chopped
4 green onions, sliced
1/2 cup thinly sliced fresh basil, divided
1/4 cup miso paste
2 teaspoons Sriracha chili sauce
2 cups cooked jasmine rice
2 medium limes, quartered

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.

Tips:

  • Use a sharp knife to score the chicken thighs. This will help the marinade penetrate the meat more deeply.

  • Make sure the chicken is well-coated in the marinade. You can do this by massaging the marinade into the chicken or by placing the chicken in a resealable bag and shaking it to coat.

  • Let the chicken marinate for at least 30 minutes, but no longer than 24 hours. The longer the chicken marinates, the more flavorful it will be.

  • Cook the chicken over medium heat. This will help to prevent the chicken from drying out.

  • Serve the chicken with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Chicken thighs in a mango curry marinade is a delicious and easy-to-make dish that is perfect for a weeknight meal. The marinade is made with a blend of spices, yogurt, and mango, which gives the chicken a sweet and tangy flavor. The chicken is then cooked until it is tender and juicy. This dish can be served with a variety of sides, such as rice, vegetables, or salad.

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