Curried Chicken with Mango Rice


Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 1 teaspoon curry powder, or to taste

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 4 skinless, boneless chicken breast halves

  • 1 cup chicken broth

  • ½ cup water

  • ½ cup white wine

  • 1 cup long-grain white rice

  • 1 tablespoon brown sugar

  • 1 tablespoon dried parsley

  • 1 cup diced mango


  1. Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.

  2. In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.

  3. Let stand, covered, until all liquid is absorbed, about 5 minutes.

Nutrition Facts (per serving)

379 Calories
3g Fat
54g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 379
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 61mg 20%
Sodium 347mg 15%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 7%
Total Sugars 12g
Protein 27g
Vitamin C 17mg 84%
Calcium 44mg 3%
Iron 3mg 17%
Potassium 337mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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