Curried Chicken with Mango Rice

Curried Chicken with Mango Rice

69 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  LINDA W.

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

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Adjust Servings

Original recipe yields 4 servings



  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)

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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 powder, 1/2 tsp. ground ginger, black pepper and salt, then sauteed until just done and golden brown in skillet, removing chicken then adding 2 cloves of minced garlic, 1/4 cup of vidalia onion and a dash of olive oil. When the onion was just translucent I added the chicken broth (which I increased to 1 1/2 cups per someone else's recommendation, we don't like crisp rice) and all other ingredients. Near the end I added the chicken, cubed, back in along with an additional 1 tsp of curry, red pepper flakes, a dash of cayenne for some heat (using Madras curry powder, not enough heat for us!) and the result was an absolute fantastic dish that my husband is still raving about. The mangoes added a wonderful sweet tartness that went so well with the curry and slight pop from the cayenne. I also added grated carrot and thawed frozen peas in the last 10 minutes or so which gave us a great, healthy meal in less than an hour, and only one dish to wash!!! Please try this recipe, and Thank You! Linda!



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 decided to add the mango at the end so it wouldn't get mushy. My husband said to be sure to put this recipe on the "rotation".



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 was absolutely perfect.

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Amount Per Serving (4 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 53.8 g
  • 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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Curried Chicken with Rice


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Mango Basil Chicken and Brown Rice Salad