Best 6 Mango Chicken Curry Salad Recipes
Tantalize your taste buds with a culinary journey to the heart of Indian cuisine, where flavors dance harmoniously in a symphony of spices. Embark on a delectable adventure with our Mango Chicken Curry Salad, a vibrant and refreshing dish that captures the essence of summer. This tantalizing recipe blends succulent chicken, juicy mangoes, and an aromatic blend of spices, resulting in a flavorful explosion that will leave you craving more.
In this comprehensive guide, we'll take you step-by-step through the process of crafting this delightful salad. Discover the art of creating the perfect marinade for tender chicken, infusing it with a symphony of flavors. Learn how to select the ripest mangoes, ensuring their luscious sweetness perfectly complements the savory chicken. We'll also unveil the secrets behind our aromatic spice blend, a harmonious fusion of turmeric, cumin, coriander, and garam masala that dances on your palate.
But that's not all! This article also features a collection of equally enticing recipes that celebrate the vibrant flavors of Indian cuisine. From the classic Chicken Tikka Masala, bursting with creamy tomato sauce and tender chicken, to the aromatic Vegetable Biryani, a fragrant rice dish layered with vegetables and fragrant spices, each recipe is a culinary masterpiece waiting to be explored.
Whether you're a seasoned home cook or just starting your culinary adventure, this article has something for everyone. With detailed instructions, helpful tips, and mouthwatering photos, we'll guide you through the process of creating these delectable dishes, ensuring success every time you step into the kitchen. So, let's embark on this flavorful journey together and discover the magic of Indian cuisine!
CURRIED CHICKEN & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY
Curried chicken salad is made even better with the addition of mango chutney. It's sweet, savory, crunchy and delicious!
Provided by Amy Duska
Categories Main Course
Time 2h10m
Number Of Ingredients 7
Steps:
- Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
- Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
- Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
- Store: Keep covered in the fridge for up to 4 days.
Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 22 g, Fat 31 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 247 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 25 g, ServingSize 1 serving
MANGO CURRY CHICKEN SALAD
Make and share this Mango Curry Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a mixing bowl and gently toss to mix/coat well.
- Chill about 1 hour before serving.
- Garnish with extra cilantro, if desired.
Nutrition Facts : Calories 740.7, Fat 36.3, SaturatedFat 9.7, Cholesterol 198.4, Sodium 399.1, Carbohydrate 30.2, Fiber 3.2, Sugar 17.3, Protein 74.1
MANGO CHICKEN CURRY SALAD
Chicken salad goes Thai--chicken and diced mango stirred together with citrusy curry oil gives this colorful salad lot of appeal. Try it for lunch or a light dinner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix all ingredients except crackers.
- Serve with crackers.
Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
Tips:
- For the best flavor, use ripe mangoes. Look for mangoes that are slightly soft to the touch and have a sweet, fragrant smell. - If you don't have mango chutney on hand, you can make a simple substitute by combining equal parts mango puree, sugar, vinegar, and spices such as ginger, garlic, and cumin. - Be sure to cook the chicken thoroughly before adding it to the salad. You can cook the chicken in a variety of ways, such as grilling, baking, or poaching. - If you want a vegetarian version of this salad, you can omit the chicken and add more chickpeas or tofu. - Serve the salad immediately or chill it for later. The salad will keep for up to 3 days in the refrigerator.Conclusion:
This mango chicken curry salad is a delicious and refreshing dish that is perfect for a summer lunch or dinner. The combination of sweet mangoes, savory chicken, and creamy curry dressing is sure to please everyone at the table. With its vibrant colors and tropical flavors, this salad is sure to be a hit at your next potluck or picnic.
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