Curry Mango Chicken
Ingredients
- Chicken: ⓘ
- 3 1/2 tablespoons curry powder ⓘ
- 2 teaspoons minced ginger ⓘ
- 2 cloves garlic, minced ⓘ
- 1 pinch crushed red pepper flakes ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 teaspoon thyme ⓘ
- 10 skinless chicken thighs ⓘ
- Rice: ⓘ
- 2 cups converted long-grain white rice, rinsed ⓘ
- 2 cups mango - peeled, seeded, and chopped ⓘ
- 1 onion, chopped ⓘ
- 2 cloves crushed garlic ⓘ
- 2 teaspoons minced fresh ginger root ⓘ
- 1 tablespoon curry powder ⓘ
- 1 pinch red pepper flakes ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon thyme ⓘ
Instructions
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Nutrition & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).