To make the dressing: In a medium bowl, whisk yogurt, chutney and curry paste together.
In a large bowl, toss chicken, mango and scallion together. Chill until required.
When ready to serve, mix dressing and chicken mixture. Season to taste. Arrange 12 lettuce leaves on a platter. Spoon chicken mixture evenly between leaves. Top each with cilantro. Serve with extra chutney.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ou follow the original recipe and leave the chicken breasts whole which
Pound chicken breasts to 1/4\" thick.
Saute green pepper and shallots in butter.
Add chicken.
Saute till done.
Remove chicken from skillet.
Add bouillon, mango chutney, orange juice, water and ginger.
Stir.
Simmer for 5-10 minutes until sauce thickens.
Return chicken to skillet with cubed mango.
Heat through.
Place drumsticks in a casserole dish (I prefer a rectangle one).
Place mango slices over drumsticks.
In a jug mix soup mix & Mango juice. Pour over chicken.
Place in oven at 180 degrees Celcius and cook for 45 mins or until chicken is cooked.
Serve on steamed rice.
Pour some juice over chicken when serving.
To adjust to slow cooker reduce liquid to 1 1/2 cups of juice and cook on low for 8hrs. Adjust as necessary.
Cook the rice in boiling salted water for about 15 mins.
Heat the oil in a pan and sear the chicken strips. Add the onions, garlic and chili, saute briefly and sprinkle with 2 tsp of curry powder. Add the cream, stock and mango chutney. Simmer for about 5 mins then add most of the mango slices and cook for 1-2 mins. Season with salt, cayenne pepper, curry powder and lemon juice. Drain the rice and serve it with the chicken curry, garnished with the remaining mango slices, kaffir lime leaves and chives.
In medium-sized saucepan, boil chicken broth, 1/2 cup of
ith cooking spray.
Add chicken and saute for 5 minutes
gether in a bag. Add chicken parts in a bag and
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.
Heat half the oil in a large frying pan or wok on high. Cook chicken in batches for 3 mins, until brown and cooked through. Remove from pan and set aside.
Heat remaining oil in same pan. Cook pepper and chili for 1 min. Add rice, peas and scallions. Stir-fry for 2 mins, until rice is heated through.
Combine chutney with 1/4 cup water. Add to rice, then add the chicken. Toss for 2 mins, until heated through. Remove from heat, stir in mango and cilantro and serve.
To make the dressing, whisk together lemon juice, soy sauce, chili sauce and sesame oil. Set aside.
Toss together lettuce, mango, bean sprouts, onions and mint, if using. Cover and chill until required.
When ready to serve, add chicken to salad, drizzle dressing over top and toss together.
ll marinade ingredients together, except chicken, to a food processor and
Brown chicken cubes in coconut oil.
Add all ingredients except cilantro and cashews to a slow cooker and cook on high for three to four hours or until chicken is thoroughly cooked and tender.
Remove the mango pit and top each serving with cilantro and cashews.
Preheat oven to 400 degrees F.
Mix all ingredients together and spread over the chicken thighs.
Bake in a roasting tin for approx 45 minutes or until the chicken juices run clear.
edium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and
minute.
Now add mango and cook an additional 5
Trim and butterfly chicken breasts. Salt and pepper to
or five minutes.
Place chicken, skin side down, in appropriately