Recipe by TORONTOMOMMY
"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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3 1/2 tablespoons
crushed red pepper flakes
skinless chicken thighs
converted long-grain white rice, rinsed
mango - peeled, seeded, and chopped
minced fresh ginger root
red pepper flakes
whole allspice berries
1/2 (14 ounce) can
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.
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?
This recipe had been modified from it's original. Please use parboiled or converted rice. Long grian will be a bit mushy.
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!
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
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Curry Mango Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 769
** Calories from Fat: 294
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