Curry Mango Chicken

Serves: 2

Magnus Pfeffer

1 January 1970

Based on User reviews:

47

Spice

50

Sweetness

37

Sourness

38

mins

Prep time (avg)

3.8

Difficulty

Ingredients:

1 tbsp

Curry Powder

2 tsps

Ginger (minced)

2 cloves

Garlic (minced)

1 pinch

Crushed Red Pepper Flakes

1 tsp

Salt

1 tsp

Black Pepper

1 tsp

Thyme

10

Skinless Chicken Thighs

2 cups

White Rice (converted long-grain, rinsed)

2 cups

Mango (peeled, seeded, and chopped)

1

Onion (chopped)

2 cloves

Crushed Garlic

2 tsps

Ginger Root (minced fresh)

1 pinch

Red Pepper Flake

3 tbsps

Brown Sugar

1 cup

Water

2 cups

Chicken Broth

2 tbsps

Lime Juice

1

Coconut Milk (14 ounce can)

Directions:

1

In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme

2

Place the chicken in the bowl, and coat evenly with seasoning

3

Cover, and marinate for 2 hours or more

4

Preheat oven to 400 degrees F (200 degrees C)

5

In a large bowl, stir together rice, mango, onion, garlic, and ginger

6

Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar

7

Stir in water, broth, and lime juice

8

Pour into a casserole dish, and arrange the marinated chicken on top

9

Then pour coconut milk over the top

10

Cover with aluminum foil

11

Bake in preheated oven for 1 hour

12

Remove foil, and cook 10 to 15 minutes more

13

Remove allspice berries before serving