Best 3 Mango Chicken With Coconut Rice Recipes
Tantalize your taste buds with a delectable journey to the tropics with this collection of mango chicken recipes paired with fluffy coconut rice. From the vibrant Mango Chicken Curry bursting with aromatic spices to the tangy Mango Chicken Stir-Fry, each dish promises a unique explosion of flavors. Embark on a culinary adventure as we explore the tantalizing possibilities of this tropical fruit and chicken combination, complemented by the creamy richness of coconut rice. Whether you're a seasoned chef or a culinary novice, these recipes offer a delightful balance of sweet, savory, and tangy flavors that will leave you craving more. So, gather your ingredients, prepare your palate, and get ready to embark on a tropical culinary adventure that will transport you to paradise with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT STICKY RICE WITH MANGO
Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.
Provided by Jet Tila
Categories dessert
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the rice in a large bowl and cover with cold water. Soak for at least 3 hours, preferably overnight.
- Transfer the soaked rice to a cone-shaped bamboo steamer basket. The rice should sit on the bottom of the basket. Add 4 cups water to the steamer pot. Heat the water on high until it is boiling.
- Insert the basket into the pot and cover it to steam for 10 minutes. Flip the rice once and let it steam for another 10 minutes.
- Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Reserve 1/4 cup and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.
- Serve with the mangoes or any fruit in season. Drizzle with the reserved 1/4 cup coconut sauce.
MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE
This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around while you're cooking.
- Use a heavy-bottomed pan: This will help distribute heat evenly and prevent the chicken from burning.
- Sear the chicken before simmering: This will give the chicken a nice golden brown color and help lock in its juices.
- Use a variety of vegetables: This will add flavor and color to your dish. Some good options include bell peppers, onions, carrots, and celery.
- Don't overcook the chicken: Chicken is best when it is cooked through but still tender. Overcooking will make it dry and tough.
- Serve with your favorite sides: Coconut rice, steamed vegetables, or roasted potatoes are all great options.
Conclusion:
Mango chicken with coconut rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet mango, savory chicken, and creamy coconut rice is sure to please everyone at your table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!
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