Curried Chicken with Mango Rice Recipe -
Curried Chicken with Mango Rice Recipe
  • READY IN 45 mins

Curried Chicken with Mango Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Mar 22, 2010

I made this just as the recipe said, and the chicken tasted good, but the rice was not cooked enough even though I cooked it for an extra 10 minutes. Also, I usually enjoy mangoes but the broth gave them a salty-sweet taste which I didn't care for. Perhaps it would be better to cook the rice separate?


84 Ratings

Aug 25, 2005

My husband and I loved this recipe! I browned the chicken first then added the rice and other ingredients. I also added light coconut milk and pepper in the last 5 minutes of cooking. I decided to add the mango at the end so it wouldn't get mushy. My husband said to be sure to put this recipe on the "rotation".

May 24, 2006

I made this the other night for my boyfriend (who loves mangoes) and I have never seen a bigger smile on his face. I ended up adding about a 1/2 cup of coconut milk at the last 5 minutes and it was absolutely perfect.

Feb 25, 2004

I loved this recipe but I changed it up a bit. First, I browned the chicken in olive oil for a couple minutes per side. I took the chicken out of the pan and added garlic and onions and cooked until carmelized (about four minutes). Then I added the rest of the ingredients. I did not have any wine on hand, so I used ALIZE instead - a blend of natural passion fruit juices and cognac liquor. It really brought out the flavour of the mango. A very nice and easy dish to make.

Apr 04, 2005

Very Nice. Well received dinner at my table. I too saute'd onions and garlic ( left out the ginger because my curry already had sufficient heat ) and browned the chicken. This was excellent with a vegie melange side dish that included green peas and some apples for sweetness to offset the heat of my balti curry powder. The mango was a great addition to the rice. We will have this again .. and it makes a great lunch the next day.

Apr 02, 2005

This was sooo good. I had several fresh mangoes on hand and needed a recipe. So where do all the best cooks go? Here of course. I didn't have any parsley or wine on hand. I know, I couldn't believe it either. I doubled up on the broth to make up the difference. The only things I would change is to add more rice. It was wonderful. I cubed my chicken as others suggested and also did the onion\garlic\ginger combo before hand. I also added more curry. Can't tell you how much because I don't measure, but I would guess I doubled the amount called for. Oh I was about to forget the most amazing thing about this recipe. My five year old ate it and LIKED it. Try this recipe.

Feb 09, 2004

I liked this recipe a lot since I never cooked with curry before and liked it, and the fact that it was soooo easy to make since it was cooked in one pan. Seeing other reviews, I tried adding a little more flavor to it by sauteing some garlic and shallots in a little oil beforehand. I also covered the chicken in curry and seasonings. I thought the chicken turned out a little tough and next time I will cook it a few minutes shorter than the 20-25 minutes. (I also believe that if the chicken was marinated first and a little more seasonings were added to the rice for a little kick, it would be a little tastier). All in all, it's an easy meal that looks and tastes like you've spent more time on it. Thanks.


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 53.8 g
  • 17%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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