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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!"
PREP TIME  15 Min
READY IN  2 Hrs 15 Min

SERVINGS

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Servings
 

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

DIRECTIONS

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. 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.
  4. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2005 by MRSPETEL
this recipe is great. i followed it exactly and it came out perfect. i reduced the recipe by... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2006 by Gwen P
This tasted great. I think the recipe is supposed to read "2 Cups UNCOOKED rice" - this is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2006 by TORONTOMOMMY
This recipe had been modified from it's original. Please use parboiled or converted rice. Long... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2005 by KITCHENWHICH?
I loved the flavors of this dish and the chicken was wonderfully moist, but what did I do... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2006 by Susie Z
I was unhappy with this recipe. Perhaps my hopes were too high because of all the great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2006 by KELLY
I followed the recipe exactly and found the rice to be a little on the soupy side (next time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2008 by mauigirl
I needed a new recipe to use an abundance of fresh mangoes. After reading all previous... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by MUSICMOM20785
Very spicy - I ended up cooking an extra 1c. white rice (uncooked) to help balance the curry... MORE


 
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