Best 5 Island Chicken With Mango Slaw And Curry Sauce Recipes

Indulge in a burst of flavors with our tantalizing recipe for Island Chicken with Mango Slaw and Curry Sauce. Our culinary journey begins with succulent chicken delicately seasoned and grilled to perfection, capturing the essence of island living. A vibrant mango slaw, adorned with crisp cabbage, juicy chunks of mango, and a hint of refreshing cilantro, adds a tropical touch. Finally, let the richness of our creamy curry sauce, a tapestry of aromatic spices and silky coconut milk, create a harmonious blend of flavors. Get ready to embark on a culinary escapade that celebrates the vibrant spirit of the islands, leaving your taste buds delighted and your senses invigorated.

Check out the recipes below so you can choose the best recipe for yourself!

ISLAND CHICKEN WITH MANGO SLAW AND CURRY SAUCE

Island Chicken with Mango Slaw and Curry Sauce image

You can turn a boring chicken into an extra ordinary chicken with this easy-to-make dish. The flavors blend together perfectly and it makes a pretty presentation. -Evelyn Cleare, Miami, Florida

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/4 cup orange juice
3 tablespoons canola oil, divided
2 teaspoons Caribbean jerk seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)
SAUCE:
1/3 cup plain yogurt
2 tablespoons plus 2 teaspoons orange marmalade
3/4 teaspoon curry powder
SLAW:
1 medium mango, peeled, cut into thin strips
2 cups fresh baby spinach, cut into strips
1 large sweet red pepper, cut into thin strips
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes

Steps:

In a large bowl or dish, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Turn to coat; refrigerate for 2 hours. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving., Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink., Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce.

Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

SPICY INDIAN CHICKEN AND MANGO CURRY

Spicy Indian Chicken and Mango Curry image

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

Ingredients

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

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

ISLAND COCONUT CURRY SAUCE

Island Coconut Curry Sauce image

Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade.

Provided by momaphet

Categories Low Protein

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

2/3 cup cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons green onions, minced
2 teaspoons curry powder
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

CURRIED CHICKEN AND MANGO SANDWICHES

Curried Chicken and Mango Sandwiches image

Categories Sandwich Chicken Mango Curry Summer Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
1 tablespoon sour cream
1 1/2 teaspoons chopped fresh cilantro leaves
1 teaspoon curry powder
1/2 firm-ripe mango
2 skinless boneless chicken breast halves (about 3/4 pound total)
1 teaspoon olive oil
a 7-inch length soft Italian bread such as ciabatta
4 small soft-leafed lettuce leaves

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.

ISLAND MANGO SLAW

Island Mango Slaw image

The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)
1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups)
2 medium carrots, cut into thin 2-inch strips
1 small sweet yellow pepper, cut into thin 2-inch strips
1 small sweet red pepper, cut into thin 2-inch strips
1 small red onion, halved and thinly sliced
1/2 medium mango, peeled, cut into thin 2-inch strips
1/2 jalapeno pepper, seeded and finely chopped
DRESSING:
1/2 cup plain Greek yogurt
1/4 cup thawed orange juice concentrate
4 teaspoons lime juice
1/2 teaspoon olive oil
1/2 medium mango, peeled and coarsely chopped
2 teaspoons minced fresh gingerroot
1 teaspoon kosher salt
1/2 jalapeno pepper, seeded and coarsely chopped
1/4 teaspoon pepper

Steps:

In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.

Nutrition Facts : Calories 66 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 188mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh fruits, vegetables, and herbs.
Don't Overcook the Chicken: Chicken is a delicate protein that can easily become dry and tough if overcooked. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
Make the Curry Sauce Ahead of Time: The curry sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time on busy weeknights.
Serve with a Variety of Sides: This dish can be served with a variety of sides, such as rice, quinoa, or roasted vegetables.

Conclusion:

This Island Chicken with Mango Slaw and Curry Sauce is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the slaw is refreshing and tangy, and the curry sauce is rich and creamy. This dish is sure to be a hit with your family and friends.