Reviewed: May 20, 2013

This recipe is amazingly flavorful and super easy! I love that it can all cook in one pan. That being said, browning the chicken first is a good idea; it may not get done all the way through at the low temp for the rice. I also took the recommendation to saute some garlic and onion in the pan before starting the rice, and the flavors really complemented the sweetness of the mango. I recommend using jasmine rice. Just add an extra 1/2 cup of liquid (preferably water or broth). For a more intense curry flavor, marinating the chicken 4-8 hours lets the spice seep into the meat. Delicious! A different flavor from the usual without being overpowering or objectionable--even my two-year-old ate some!

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Reviewer:

Texas Penguin

Reviewed: Nov. 6, 2012

Chicken a little dry but otherwise tasty

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Reviewer:

Susan

Reviewed: May 31, 2012

I can't give this 5 stars because I changed it. I followed the first step of the recipe and put the chicken in the oven to bake. I only used chicken broth (no wine) with the rice and cooked it stovetop with the brown sugar and parsley. When the chicken was almost done, I added ginger, a dash of garlic powder, mango and sliced peaches to the chicken. Then I let the fruit warm slightly to blend the flavors. Served it over the rice with a dash of red pepper flake. Very tasty!

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Reviewer:

morningsky

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

Yummy! I did the garlic and oil too. I also cut the chicken into strips. Hoping my hubby likes, it was way too easy to make. Thought I was doing something wrong!

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Reviewer:

Inque

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Nov. 5, 2011

Great recipe, and easy weeknight dish. I used low fat coconut milk and skipped the broth; you may need to add a little water (depending on how long you simmer it.) It is one of the best chicken recipes I've found on allrecipes!

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Reviewer:

joan

Cooking Level: Intermediate

Living In: Suwanee, Georgia, USA

Reviewed: Jul. 3, 2011

Overall great, although brown rice took waaaay longer to cook than 20-25 mins in the recipe. I added more curry and didn't use wine at all. Definitely will make it again!

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Reviewer:

dianasvet

Reviewed: Jun. 26, 2011

We LOVED this! Our mangos were bearly ripe and lended a zing to this dish. Thank you Linda!

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Reviewer:

Jcrow

Reviewed: Jun. 4, 2011

A little bland. I would add more curry powder to the rice itself and some cayenne.

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Reviewer:

hvtaopi

Reviewed: Mar. 10, 2011

Fantastic - I added another 1/2 cup of wine to rice and will brown chicken first next time, since I lost some of the flavor when boiled with the rice. Everyone loved it!!!

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