Mango Chutney Chicken Curry Recipes

CHICKEN CURRY WITH MANGO CHUTNEY

This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.

Provided by Sydney Mike

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Chicken Curry With Mango Chutney image

Steps:

Heat oil in skillet, & brown chicken in oil.
Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
Stir in mincemeat & heavy cream.
Serve over rice & drizzle with chutney.
Garnish with cilantro.

Ingredients

2 tablespoons vegetable oil
2 lbs chicken breasts, cubed
1 medium onion, minced
1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 tablespoon curry paste
1/2 cup chicken stock
1 tomatoes, diced
salt, to taste
pepper, to taste
1/3 cup mincemeat
1/3 cup heavy cream
1 (9 ounce) jar mango chutney
1 bunch fresh cilantro, chopped (optional)

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

Mango Chutney-Chicken Curry image

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

Ingredients

4 bone-in chicken breasts (about 2 1/2 lb), skin removed
1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
2 1/2 cups water
2 tablespoons cornstarch
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
1 cup fresh sugar snap peas
1 cup uncooked regular long-grain rice

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

Slow-Cooker Mango Chutney Chicken Curry image

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

Ingredients

4 bone-in chicken breast halves (about 3 lb), skin removed
1 can (15 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup fresh sugar snap peas
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous

CURRY & MANGO CHUTNEY CHICKEN WINGS

We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 13

Curry & Mango Chutney Chicken Wings image

Steps:

In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.

Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 207mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein.

Ingredients

1/4 cup plain Greek yogurt
1/4 cup mango chutney
2 tablespoons curry paste
2 tablespoons lemon juice
2 garlic cloves, minced
12 chicken wings (about 3 pounds), wing tips removed if desired
SAUCE:
3/4 cup plain Greek yogurt
1/2 cup finely chopped peeled English cucumber
3 tablespoons minced fresh cilantro
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

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

Mango Chutney-Chicken Curry image

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

Ingredients

4 skinless chicken breast halves, bone-in
15 ounces garbanzo beans, drained and rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped
1 cup sugar snap pea, fresh
9 ounces mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

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Mango Chutney Chicken Curry Recipes

CHICKEN CURRY WITH MANGO CHUTNEY

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.

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.

CURRY & MANGO CHUTNEY CHICKEN WINGS

We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. -Lori Stefanishion, Drumheller, Alberta

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.

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