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!

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 769 Calories

Ingredients

• ¼ teaspoon salt
• 1 teaspoon salt
• 1 cup water
• 1 onion, chopped
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon curry powder
• 2 cloves crushed garlic
• 1 pinch crushed red pepper flakes
• 2 tablespoons lime juice
• 2 teaspoons minced fresh ginger root
• 1 pinch red pepper flakes
• ½ (14 ounce) can coconut milk
• ¼ teaspoon black pepper
• 1 teaspoon thyme
• ¼ teaspoon thyme
• 2 teaspoons minced ginger
• 10 whole allspice berries
• 10 skinless chicken thighs
• 3 ½ tablespoons curry powder
• 2 cups converted long-grain white rice, rinsed
• 2 cups mango - peeled, seeded, and chopped

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 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.

Step 4

Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.