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Mango Curry Sauce over Chicken and Rice
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr
- Yield
- 8.00 serving(s)
Categories
- sauce over chicken and rice
Cuisine
- Fusion
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mango Curry Sauce over Chicken and Rice brings together 2 lbs chicken, cut and cubed, 3 tablespoons flour, 3 tablespoons cooking oil in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 2 lbs chicken, cut and cubed
- 3 tablespoons flour
- 3 tablespoons cooking oil
- 1 teaspoon salt (to taste)
- 2 cups broccoli
- 6 cups cooked rice
- 1 mango, peeled and chopped
- 1 onion, chopped (anything but red)
- 1 apple, peeled and cored
- 1 cup coconut cream
- 2 cups chicken broth
- 2 -3 tablespoons curry powder
- 1 tablespoon chili powder (or more)
- 1/2 tablespoon garlic
- 4 tablespoons butter
- 1 teaspoon salt (to taste)
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Instructions
Dust chicken with flour and course salt.
Brown chicken cubes in skillet with oil.
Cook rice according to brand directions with butter and salt if desired and add vegetables at the same time to cook.
Put all sauce ingredients together in a large pot.
Boil sauce ingredients together until all ingredients are soft.
Let sauce mixture cool to warm or room temperature.
Blend sauce mixture in blender or food processor.
Pour sauce back in pot and heat it up.
Serve sauce over chicken and rice.
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