Curried Chicken with Mango Rice

Curried Chicken with Mango Rice

69
LINDA W. 44

"Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry."

Ingredients

45 m {{adjustedServings}} servings 379 cals
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Nutrition

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  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
  2. In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
  3. Let stand, covered, until all liquid is absorbed, about 5 minutes.
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Reviews

69
  1. 83 Ratings

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This recipe had incredible flavor, was such a change from the normal boring chicken recipe. I did take the advice of others and tweak it a bit....I marinated the chicken all day in 2 tsp curry ...

My husband and I loved this recipe! I browned the chicken first then added the rice and other ingredients. I also added light coconut milk and pepper in the last 5 minutes of cooking. I decid...

I made this the other night for my boyfriend (who loves mangoes) and I have never seen a bigger smile on his face. I ended up adding about a 1/2 cup of coconut milk at the last 5 minutes and it ...