Best 8 Curried Mango And Chicken Appetizers Recipes

CURRY MANGO CHICKEN

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.

CURRIED MANGO AND CHICKEN APPETIZERS

Steps:

• In medium bowl, mix yogurt, chutney, curry powder and salt. Stir in chicken, mango, onion and chopped mint. Cover; refrigerate 30 minutes.
• Spoon 1 rounded tablespoon chicken mixture into each phyllo shell. Top with mint sprig. Serve immediately, or refrigerate until serving.

MANGO CHICKEN CURRY

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.

MANGO CHUTNEY CHICKEN CURRY

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.

CURRIED CHICKEN WITH APPLES AND MANGO CHUTNEY

Steps:

• In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
• Stir/saute for about 6 minutes or until browned; transfer to a plate.
• Add in the apple, onion, ginger, and garlic to the skillet.
• Cook for about 6 minutes or until the apple and onion are tender.
• Stir in the curry powder; cook 1 minute.
• Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
• Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
• Sprinkle with almonds.
• Serve over rice.

CURRIED CHICKEN WITH MANGO RICE

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.

CURRIED CHICKEN AND MANGO SANDWICHES

Steps:

• In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
• Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
• Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

CHICKEN WITH CURRIED MANGO SAUCE

Steps:

• Sprinkle chicken with 1/4 teaspoon salt.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add the chicken; cook 3 minutes on each side or until done.
• Remove from pan; keep warm.
• Heat 2 teaspoons oil in pan over medium-high heat.
• Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
• Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
• Combine broth and cornstarch, and add to pan.
• Bring to a boil, and cook 1 minute, stirring constantly.
• Remove from heat.
• Stir in mango.
• Spoon rice onto each of 4 plates; top with chicken.
• Spoon sauce over chicken; sprinkle with green onions.