How to Make Curry Mango Chicken - A Step-by-Step Guide

Curry Mango Chicken is a delicious, flavorful dish that brings together the tropical sweetness of mango with the warm, spicy flavors of curry. This dish is a perfect combination of sweet, savory, and spicy, making it a favorite among those who love the exotic and bold flavors of Indian cuisine.

The key to this recipe is the use of ripe, juicy mangoes, which add a natural sweetness and a rich, creamy texture to the curry sauce. When combined with the aromatic spices and tender chicken,...

Read more

Ingredients

  • 3 ½ tablespoons curry powder
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon thyme
  • 10 skinless chicken thighs
  • 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
  • ¼ teaspoon thyme
  • 10 whole allspice berries
  • 3 tablespoons brown sugar
  • 1 cup water
  • 2 cups chicken broth
  • 2 tablespoons lime juice
  • ½ (14 ounce) can coconut milk

Information

  • Prep Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    769 cal.

    • Total Fat: 33g
    • Saturated Fat: 13g
    • Cholesterol: 132mg
    • Sodium: 620mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 6g
    • Total Sugars: 20g
    • Protein: 36g
    • Vitamin C: 31mg
    • Calcium: 120mg
    • Iron: 9mg
    • Potassium: 763mg