Curried Chicken with Mango Rice recipe

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Ingredients

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

Nutrition Info

379.4 calories
carbohydrate: 53.8 g
cholesterol: 60.9 mg
fat: 3 g
fiber: 1.9 g
protein: 27.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 347.4 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.

  2. In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.

  3. Let stand, covered, until all liquid is absorbed, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

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