mango curry grilled chicken

Mango curry grilled chicken might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 394 calories, 27g of protein, and 27g of fat each. For $2.11 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Greens And Chocolate requires salt, skinless boneless chicken breasts, garlic, and fresh ginger. It is a rather cheap recipe for fans of Indian food. 95 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, you might also like recipes such as Mango Habanero Chicken Wings with Curry Yogurt Mango Dip, Grilled Mango Chicken with Strawberry Mango Salsa, and Grilled Mango Chicken with Strawberry Mango Salsa.

Servings: 4

 

Ingredients:

1 can coconut milk

1/4 cup cilantro, plus 2 tbsp more for topping

1 tbsp curry powder

1 tsp fresh ginger, minced

2 cloves garlic, minced

1 jalapeño, seeds removed

juice of 1/2 lime

1 mango, peeled and flesh cut from pit

1/2 tsp salt

4-6 medium chicken breasts, boneless and skinless

Equipment:

blender

grill

kitchen thermometer

Cooking instruction summary:

Place all marinade ingredients in a blender and blend until pureed. Place chicken breasts in tupperware container and cover with all but 1/3 cup of the marinade, making sure both sides are covered. Refrigerate for at least 2 hours, up to overnight.Refrigerate remaining 1/3 cup marinade in separate container.When ready to eat, turn on grill to medium-high.Place chicken breasts on grill and cook until internal temperature reads 175 degrees F, about 6-7 minutes on each side depending on the thickness of your chicken. It is always best to use a meat thermometer to ensure your chicken is cooked fully. Top with chopped cilantro and serve with remaining marinade, for dipping.

 

Step by step:


1. Place all marinade ingredients in a blender and blend until pureed.

2. Place chicken breasts in tupperware container and cover with all but 1/3 cup of the marinade, making sure both sides are covered. Refrigerate for at least 2 hours, up to overnight.Refrigerate remaining 1/3 cup marinade in separate container.When ready to eat, turn on grill to medium-high.

3. Place chicken breasts on grill and cook until internal temperature reads 175 degrees F, about 6-7 minutes on each side depending on the thickness of your chicken. It is always best to use a meat thermometer to ensure your chicken is cooked fully. Top with chopped cilantro and serve with remaining marinade, for dipping.


Nutrition Information:

Quickview
399k Calories
27g Protein
27g Total Fat
15g Carbs
14% Health Score
Limit These
Calories
399k
20%

Fat
27g
42%

  Saturated Fat
21g
137%

Carbohydrates
15g
5%

  Sugar
10g
12%

Cholesterol
72mg
24%

Sodium
439mg
19%

Get Enough Of These
Protein
27g
54%

Vitamin B3
13mg
65%

Selenium
43µg
62%

Manganese
1mg
53%

Vitamin B6
1mg
50%

Phosphorus
354mg
35%

Vitamin C
29mg
35%

Potassium
818mg
23%

Magnesium
77mg
19%

Vitamin B5
1mg
19%

Copper
0.38mg
19%

Fiber
3g
15%

Iron
2mg
15%

Vitamin A
716IU
14%

Folate
47µg
12%

Zinc
1mg
10%

Vitamin E
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin B1
0.12mg
8%

Vitamin K
7µg
7%

Calcium
39mg
4%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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