Curry Mango Chicken Recipe - Allrecipes.com
Curry Mango Chicken Recipe
  • READY IN hrs

Curry Mango Chicken

Recipe by  

"If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 2 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Sep 01, 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?

 

22 Ratings

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.

 
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!

 
Mar 04, 2011

I used jasmine rice (uncooked) and instead of mango I used 1/2 cup of orange juice. Turned out awesome! the only thing I will "tweak" next time is to add more spice to heat it up

 
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!

 
Aug 19, 2010

This recipe seems to have potential, but it fell short of flavor. It did smell good, but the curry flavor as well as the mango was weak. The rice was slightly mushy. My whole family was excited to try, but they all gave it a thumbs down.

 
Jul 07, 2009

This recipe is amazing!!! I can't say more. I followed exactly and it was wonderful. The kids liked it too!! Thanks Toronto Mommy. Definately worth the time and effort. PS....make sure the mangos are ripe or use canned. he unriped one will leave your rice a bit bitter.

 

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Nutrition

  • Calories
  • 769 kcal
  • 38%
  • Carbohydrates
  • 83.9 g
  • 27%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 620 mg
  • 25%

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

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