Time 1h Yield 6 Number Of Ingredients 15 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.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 14 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.
Time 50m Yield 15 Number Of Ingredients 10 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.
Time 30m Yield 4 servings. Number Of Ingredients 13 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.
Time 2h15m Yield 6 Number Of Ingredients 23 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.
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.
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.
Yield Makes 2 servings Number Of Ingredients 9 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.
Time 45m Yield 4 Number Of Ingredients 11 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.
Time 20m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Pare mango, cut flesh from pit, and place in blender. Heat oil in small skillet over medium heat. Add curry powder, stir until blended and remove from heat. Add curry mixture and mint to mango. With blender running, pour in broth. Remove to bowl, add lime juice and salt to taste and stir vigorously.
