Reviewed: Oct. 3, 2011

I found this recipe to be delicious! I only had time to "marinate" the chicken for about 45 minutes, so I cut it into smaller chunks so the spices could cover more surface area. I left out the red pepper flakes thinking my kids would eat this dish, but the curry itself was a little too spicy for them. Now I wish I would have included them for my own sake! I gave this 4 stars instead of 5 for two reasons. One, the flavor was a smidge underdeveloped... Maybe a little more lime and just a bit more salt for the chicken. And two, the rice was mushy around the edges and a little underdone in the middle. I'm not sure what would remedy this... Longer cooking at a lower temperature? Shorter cooking at a higher temperature? Even still, the texture of the rice isn't so bad--especially if you stir it up before eating--just not perfect. I will definitely make this again, even if I can't get the rice perfect.

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2 users found this review helpful

Reviewer:

Nicole H.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Pasadena, California, USA

Reviewed: Mar. 2, 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

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5 users found this review helpful

Reviewer:

meepandsnooks

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Sharon, Pennsylvania, USA

Reviewed: Jan. 30, 2011

This was a good base recipe but a little overpowering. I'd suggest cutting the spice mixture for the chicken in half and adding a little oil or water to make a rub. I loved the flavor of the rice, but I think that next time I will cook the rice separately (adjusting liquid for type of rice and under cooking by 5 min), add the remaining rice ingrediants with a splash more lime juice, and then finish in the oven.

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3 users found this review helpful

Reviewer:

SIOCHANLEAT82

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Cooking Level: Expert

Living In: Issaquah, Washington, USA

Reviewed: 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.

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4 users found this review helpful

Reviewer:

muffin mix

Cooking Level: Expert

Reviewed: Jul. 21, 2009

I reduced the amount of Water for the rice to a half cup, and the rice came out sticky but not soupy. This recipe was good, but very spicy. If you don't like too much spice, add the pinch of red pepper flakes to the chicken, but leave the rice alone. This does take a lot of time to prepare, so make things ahead, or start early!

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3 users found this review helpful

Reviewer:

mmk1125

Cooking Level: Intermediate

Reviewed: Jul. 18, 2009

Takes a long time to prepare and then cook, so plan half a day ahead.

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3 users found this review helpful

Reviewer:

Christina

Reviewed: Jul. 4, 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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4 users found this review helpful

Reviewer:

Fish_Tongues

Reviewed: Apr. 23, 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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14 users found this review helpful

Reviewer:

mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: 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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3 users found this review helpful

Reviewer:

MUSICMOM20785

Reviewed: 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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4 users found this review helpful