-
-
My review
Curry Mango Chicken
TORONTOMOMMY
"If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 769 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Nutrition Facts
Per Serving: 769 calories; 32.7 g fat; 83.9 g carbohydrates; 35.5 g protein; 132 mg cholesterol; 620 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1824 Ratings
-
-
-
-
-
Most helpful positive review
4/23/2008
I needed a new recipe to use an abundance of fresh mangoes. After reading all previous reviews, I made my own adjustments. Instead of chicken thighs, I used chicken breast tenderloins. I tossed ...
Most helpful critical review
9/1/2005
I loved the flavors of this dish and the chicken was wonderfully moist, but what did I do wrong? By the time this came out of the oven, the rice was soupy and very over-cooked. I will make thi...
Most helpful
Most positive
Least positive
Newest
4/23/2008
I needed a new recipe to use an abundance of fresh mangoes. After reading all previous reviews, I made my own adjustments. Instead of chicken thighs, I used chicken breast tenderloins. I tossed ...
5/18/2006
This recipe had been modified from it's original. Please use parboiled or converted rice. Long grian will be a bit mushy.
9/1/2005
I loved the flavors of this dish and the chicken was wonderfully moist, but what did I do wrong? By the time this came out of the oven, the rice was soupy and very over-cooked. I will make thi...
9/11/2005
this recipe is great. i followed it exactly and it came out perfect. i reduced the recipe by a third though, and it was enough to feed a family of three with leftovers!
3/2/2011
I used jasmine rice (uncooked) and instead of mango I used 1/2 cup of orange juice. Turned out awesome! the only thing I will "tweak" next time is to add more spice to heat it up
7/16/2006
This tasted great. I think the recipe is supposed to read "2 Cups UNCOOKED rice" - this is what I did, and it turned out perfectly. I prepared everything the night before, marinating the chick...
8/19/2010
This recipe seems to have potential, but it fell short of flavor. It did smell good, but the curry flavor as well as the mango was weak. The rice was slightly mushy. My whole family was excite...
7/4/2009
This recipe is amazing!!! I can't say more. I followed exactly and it was wonderful. The kids liked it too!! Thanks Toronto Mommy. Definately worth the time and effort. PS....make sure the mang...