Reviewed: Oct. 29, 2009

I loved this recipe and I didn't even have the mango for it. I plan on making it again soon with the mango. Maybe I will have to adjust my rating, but I can't imagine why I would want to do that. : )

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Chriss Menna

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Reviewed: Aug. 14, 2009

Wow, this was delicious--I know I'll make this over and over again! For such a fast, easy dish, I didn't expect it to have such perfect flavor. The mango and curry combination is divine. As others suggested, I cubed the chicken and added more curry powder. I didn't have wine, so I used all chicken stock in place of water and wine. Next time, I might try adding crushed red pepper to give it a tropical heat.

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Lucille Bluth

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Reviewed: Aug. 11, 2009

I marinate the chicken in 3 tbs curry, 1 tbs ginger and some fresh ground pepper. Then put them in the oven while the rice cooks. I also use coconut milk in the rice instead of water and wine. It's really good, like easy, healthy, comfort food. Thank you!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jul. 2, 2009

Tom liked- G passed on rice.

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momof2

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Reviewed: Mar. 24, 2009

Both my husband and I really enjoyed this dish. The flavors of curry and mango compliment each other well. I did add about 1/2 tsp more curry powder like some of the reviewers suggested.

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Kristen

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Reviewed: Feb. 23, 2009

It's OK. I made the recipe to try and orient myself with curry seasoning, but I could hardly taste it. Maybe up the curry? Not sure, but just so-so for me.

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rlburns1222

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Reviewed: Jan. 27, 2009

I'd make this again, only next time I'd use more curry powder. I took the advice of an earlier reviewer and marinated the chicken in a mix of 1 tablespoon oil, 2 tablespoons vinegar, 1 tsp curry powder, and 1/2 tsp ground ginger. I used another tsp of curry powder like the recipe called for but if I make this again, I'll add an additional tsp. My boyfriend was sketchy about the mango and chicken together but when he tried it, he thought it was great.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Dec. 16, 2008

The mango didn't really stand out enough, but I give this 4 stars for how easy it was to put together. I had everything on hand except wine, so I used all chicken broth. I cubed the chicken and used an extra tsp of curry, as well as some ground coriander and cayenne pepper. Then I browned the chicken in olive oil, butter, garlic and chopped ginger. It was still rather bland, so maybe next time I will take the advice of other reviewers and marinate the chicken for a while first. I would also like to try adding coconut milk. It does seem like it's missing something. Also, the rice was too mushy for my liking, so I would adjust all the liquids. But it's good enough to keep trying!

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 18, 2008

Guests felt it could have used more curry. I would have liked more sweetness. But overall it was well received and will make again.

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JMCoopruden

Cooking Level: Expert

Home Town: Prince George, British Columbia, Canada

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 7, 2008

Great Recipe! I tried it on Lamb with a dash of cayenne and some garlic power. Served with a side of yogurt sauce. It was delicious!

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StellaRachaella

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Reviewed: Jun. 23, 2008

Easy and very good. The rice had great flavour, but could use the addition of some veggies to it to make it a complete meal. Chicken was very moist!

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KatieDB

Cooking Level: Intermediate

Home Town: Bornholm, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: May 1, 2008

I did not care for this recipe.

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Grapefruit Girl

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

It was okay. The rice was the best part...really liked the mango.

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TICKLEGRASS

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Clackamas, Oregon, USA

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Reviewed: Apr. 5, 2008

Very good. I also tweaked this after reading some other reviews. I chunked the chicken and marinated it with curry, fresh ginger and S&P for an hour. In a skillet I cooked the chicken with some olive oil, removed it and then added 2 cloves of chopped garlic and the rest of the ingredients. I substituted jasmine rice which needs more liquid, so I increased the broth to one 14 ounce can and added equal amounts of water and wine, as needed, re-seasoning with curry, S&P, to taste to the additional liquid. I added the chicken and mango at the last minute to the pan, just stirring to heat the chicken back up. I will definitely make this again.

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MERSHK

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 10, 2008

This is one of my favorites! Mango is my favorite fruit and it pairs nicely with the curry and other flavors. The only changes I made to this recipe were to cube the chicken before coating it w/the curry powder mixture and to add more curry powder. This gave it a stronger flavor and reduced cooking time. I also used jasmine rice.

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Marmoset

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

This is really good if the mangos are in season. If your mango is not very good, it does not flavor the chicken properly. However, the recipe is simple and the result very good for a quick evening meal.

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cookhealthy

Cooking Level: Expert

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Reviewed: Jun. 11, 2007

I didn't have any mangoes, but followed the remaining directions and ingredients. This dish was so flavorful, easy, and quick. It is a keeper.

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CDOYLEY

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Reviewed: Jun. 1, 2007

Up the seasoning and it's good.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: May 14, 2007

Loved the mango rice portion of the dish. I used jasmine rice, as someone recommended, and it was delish. The chicken wasn't very curried, however. Next time I'll try more curry and add in some garlic to the rub, as suggested.

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