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Curry Mango Chicken
SUBMITTED BY:
TORONTOMOMMY
PHOTO BY:
Rani
"If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!"
RECIPE RATING:
Read Reviews
(8)
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PREP TIME
15 Min
READY IN
2 Hrs 15 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
Chicken:
3 1/2 tablespoons curry powder
2 teaspoons minced ginger
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon thyme
10 skinless chicken thighs
Rice:
2 cups converted long-grain white rice, rinsed
2 cups mango - peeled, seeded and chopped
1 onion, chopped
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon salt
1/4 teaspoon thyme
10 whole allspice berries
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
1/2 (14 ounce) can coconut milk
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DIRECTIONS
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.
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REVIEWS
Reviewed on Sep. 11, 2005 by MRSPETEL
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MRSPETEL
Sep. 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!
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4 users found this review helpful
this recipe is great. i followed it exactly and it came out perfect. i reduced the recipe by...
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Reviewed on Jul. 16, 2006 by
Gwen P
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Gwen P
Jul. 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 chicken serperately and then keeping the mango, onions and seasonings in a seperate bowl. Then in the morning I sprayed the mango mixture in TWO greased 9 x 13 pans (I followed the recipe exactly except did 12-14 thighs), poured the uncooked rice evenly over that (1 C in each dish)layed the chicken over it all, and poured half the liquid over one dish, the rest over the other making sure all the rice was submerged. Next time I might try using more lime juice, or maybe some zest. Took it to a church "international potluck" and got rave reviews! Thanks!
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3 users found this review helpful
This tasted great. I think the recipe is supposed to read "2 Cups UNCOOKED rice" - this is...
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Reviewed on May 18, 2006 by
TORONTOMOMMY
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TORONTOMOMMY
May 18, 2006
This recipe had been modified from it's original. Please use parboiled or converted rice. Long grian will be a bit mushy.
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3 users found this review helpful
This recipe had been modified from it's original. Please use parboiled or converted rice. Long...
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Reviewed on Sep. 1, 2005 by
KITCHENWHICH?
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KITCHENWHICH?
Sep. 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 this again, but next time I will HALF the chicken seasoning/marinade and add some water to it so it is a rub or paste; as the recipe is, there is WAY too much seasoning for the chicken. Next time, I will skip adding the water, and I will mix the coconut milk into the rice. This has very good potential! Thanks Toronto Mommy, aye?
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3 users found this review helpful
I loved the flavors of this dish and the chicken was wonderfully moist, but what did I do...
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Reviewed on Oct. 9, 2006 by
Susie Z
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Susie Z
Oct. 9, 2006
I was unhappy with this recipe. Perhaps my hopes were too high because of all the great reviews and the exotic ingredients. I agreed with all the people that said that the rice didn't come out good; I didn't agree with their high ratings. The flavor was fine but it was certainly more work that it was worth and I wouldn't bother making it again even without the rice. I stumbled upon it by searching for Carribean recipes and I have to say that the Carribean Spiced Roast Chicken recipe is a much better investment of time for a Carribean taste with its rum and lime basting sauce.
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1 user found this review helpful
I was unhappy with this recipe. Perhaps my hopes were too high because of all the great...
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Reviewed on Apr. 24, 2006 by KELLY
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KELLY
Apr. 24, 2006
I followed the recipe exactly and found the rice to be a little on the soupy side (next time I'll increase amt of rice), but overall it was still delicious! The chicken was tender and very flavorful, and my dinner guests were very impressed! I will definitely make this again.
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1 user found this review helpful
I followed the recipe exactly and found the rice to be a little on the soupy side (next time...
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Reviewed on Apr. 28, 2008 by
mauigirl
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mauigirl
Apr. 28, 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 the frozen tenderloins with the spice mix and let them thaw in the mixture, then let them chill in the mixture all day. Because we only eat whole grains, I substituted brown jasmine rice. ( Remember, brown rice takes longer to cook) I also skipped the water & I mixed in the entire can of coconut milk. I followed step three (reserving the mango) except that I put the mixture in a large stove top pan with a snug lid. After bringing to a boil, I simmered the rice mixture for 35 minutes. I then added the chicken tenderloins & mango to the mixture. Covered it again & cooked about 15 minutes more. This was very tasty and I liked not having to have my oven on. Next time I will serve with chopped peanuts & more fresh mango as a garnish. This is a keeper.
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0 users found this review helpful
I needed a new recipe to use an abundance of fresh mangoes. After reading all previous...
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Reviewed on Feb. 18, 2008 by MUSICMOM20785
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MUSICMOM20785
Feb. 18, 2008
Very spicy - I ended up cooking an extra 1c. white rice (uncooked) to help balance the curry flavor. I made it without the mango - didn't have any. Perhaps that would have tamed the curry flavor a bit.
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0 users found this review helpful
Very spicy - I ended up cooking an extra 1c. white rice (uncooked) to help balance the curry...
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