Mango Chicken and beans
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 216.0
- Total Fat: 3.9 g
- Cholesterol: 26.3 mg
- Sodium: 142.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 7.1 g
- Protein: 19.1 g
View full nutritional breakdown of Mango Chicken and beans calories by ingredient
Introduction
Adapted from Bal Arneson's (Cooking Channel's Spice Goddess) Papaya Chicken.I don't use a lot of whole seeds, so where she calls for cumin and fenugreek seeds I use ground spices. If you like making Indian food, fenugreek is a good investment. If not, sub in some Garam Masala- a spice blend you can make from staples in your pantry.
Also, I like my food with lots of spice flavor. Nothing in this is hot, but if you're not sure about the flavors, go easy on it. You can always add more at the end. Adapted from Bal Arneson's (Cooking Channel's Spice Goddess) Papaya Chicken.
I don't use a lot of whole seeds, so where she calls for cumin and fenugreek seeds I use ground spices. If you like making Indian food, fenugreek is a good investment. If not, sub in some Garam Masala- a spice blend you can make from staples in your pantry.
Also, I like my food with lots of spice flavor. Nothing in this is hot, but if you're not sure about the flavors, go easy on it. You can always add more at the end.
Number of Servings: 5
Ingredients
-
1 tablespoon oil (I use olive)
1 onion, chopped
2 tablespoons grated fresh garlic
1.5 tablespoons grated fresh ginger
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons fenugreek
1 teaspoon paprika
2 pound chicken breast, boneless and skinless, cut into 1-inch pieces
1 can low-sodium chickpeas, drained and rinsed
3/4 cup yogurt
1 mango, cut into chunks (about 1 1/2 cups)
Directions
Place a large skillet over medium-high heat and add the oil.
When the oil is hot, add the onion, garlic and ginger, sprinkle with salt and pepper, and saute until the onion is softened, about 4 minutes.
Add the cumin, coriander, fenugreek, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes.
Add chickpeas about 5 minutes after adding the chicken.
Add the yogurt and finish cooking the chicken, about 2 more minutes and taste the sauce- more spice, more salt? Stir in the mango chunks and remove from the heat.
Serve the chicken with rice or rotis.
Number of Servings: 5
Recipe submitted by SparkPeople user BUUKWORM14.
When the oil is hot, add the onion, garlic and ginger, sprinkle with salt and pepper, and saute until the onion is softened, about 4 minutes.
Add the cumin, coriander, fenugreek, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes.
Add chickpeas about 5 minutes after adding the chicken.
Add the yogurt and finish cooking the chicken, about 2 more minutes and taste the sauce- more spice, more salt? Stir in the mango chunks and remove from the heat.
Serve the chicken with rice or rotis.
Number of Servings: 5
Recipe submitted by SparkPeople user BUUKWORM14.