Curry Mango Chicken

Curry Mango Chicken


"If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!"

Ingredients 2 h 15 m {{adjustedServings}} servings 769 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 769 kcal
  • 38%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 83.9g
  • 27%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
  4. Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Tips & Tricks
Chef John's Coconut Chicken Curry

Watch Chef John make a fantastic faux-curry chicken dish.

Panang Curry with Chicken

See how to make authentic southern Thai-style chicken curry.

Rate recipe

Your rating


Reviews 17

  1. 22 Ratings


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.


This recipe had been modified from it's original. Please use parboiled or converted rice. Long grian will be a bit mushy.


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?