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Curried Chicken with Mango Rice

SUBMITTED BY: LINDA W.

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

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Read Reviews (45)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 teaspoon curry powder, or to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
1/2 cup water
1/2 cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

DIRECTIONS

Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
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.
Let stand, covered, until all liquid is absorbed, about 5 minutes.

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REVIEWS

Reviewed on Jun. 19, 2005 by LIAMSMAMA

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

LIAMSMAMA
Jun. 19, 2005

This recipe had incredible flavor, was such a change from the normal boring chicken recipe. I did take the advice of others and tweak it a bit....I marinated the chicken all day in 2 tsp curry powder, 1/2 tsp. ground ginger, black pepper and salt, then sauteed until just done and golden brown in skillet, removing chicken then adding 2 cloves of minced garlic, 1/4 cup of vidalia onion and a dash of olive oil. When the onion was just translucent I added the chicken broth (which I increased to 1 1/2 cups per someone else's recommendation, we don't like crisp rice) and all other ingredients. Near the end I added the chicken, cubed, back in along with an additional 1 tsp of curry, red pepper flakes, a dash of cayenne for some heat (using Madras curry powder, not enough heat for us!) and the result was an absolute fantastic dish that my husband is still raving about. The mangoes added a wonderful sweet tartness that went so well with the curry and slight pop from the cayenne. I also added grated carrot and thawed frozen peas in the last 10 minutes or so which gave us a great, healthy meal in less than an hour, and only one dish to wash!!! Please try this recipe, and Thank You! Linda!

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24 users found this review helpful

This recipe had incredible flavor, was such a change from the normal boring chicken recipe. I... MORE

Reviewed on Aug. 25, 2005 by CHARLENAWT

My husband and I loved this recipe! I browned the chicken first then added the rice and other... MORE

Reviewed on Apr. 4, 2005 by MOMMYITSGOOD

Very Nice. Well received dinner at my table. I too saute'd onions and garlic ( left out the... MORE

Reviewed on Feb. 25, 2004 by NKBURLINGTON

I loved this recipe but I changed it up a bit. First, I browned the chicken in olive oil for... MORE

Reviewed on May 24, 2006 by K23KoR

I made this the other night for my boyfriend (who loves mangoes) and I have never seen a... MORE

Reviewed on Apr. 2, 2005 by jacksnewwife

This was sooo good. I had several fresh mangoes on hand and needed a recipe. So where do all... MORE

Reviewed on Feb. 9, 2004 by deanna

I liked this recipe a lot since I never cooked with curry before and liked it, and the fact... MORE

Reviewed on Aug. 19, 2006 by VSJ14

I tried this on my family first. I cook for a house for troubled young men so I wanted... MORE

Reviewed on May 14, 2007 by mockingbirdgirl

Loved the mango rice portion of the dish. I used jasmine rice, as someone recommended, and it... MORE

Reviewed on Jan. 12, 2006 by x_andy_x

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