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Chicken and Mango with Ginger Curry Topping
1 large mango
2 teaspoons fresh lemon juice
1 teaspoon honey
1 clove garlic crushed
1/8 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 1/2 to 3 pounds chicken pieces
Ginger Curry Topping
1/3 cup plain low fat yogurt
1/4 teaspoon curry powder
1/4 teaspoon grated gingerroot
1 teaspoon brown sugar
1/8 teaspoon grated orange peel
Peel mango and remove flesh from seed; mash in a small bowl. Stir in lemon juice, honey, garlic, paprika, salt and pepper. Rinse chicken and pat dry with paper towels. Place chicken in a 3 1/2 quart slow cooker. Spoon mango mixture over chicken. Cover and cook on low about 4 hours or until chicken is tender. While chicken cooks, make topping: combine yogurt, curry powder, gingerroot, brown sugar and orange peel in a small bowl, refrigerate. To serve, arrange chicken in a serving dish and spoon drippings over the chicken. Top each serving with a dab of Ginger Curry Topping. Makes 5-6 servings.
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