Mango and curry go very well together – the sweetness of the mango is a nice counterpoint to the spice of the curry.
Original recipe makes 4 servings
Ingredients
1 teaspoon curry powder, or to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
1/2 cup water
1/2 cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
- 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.
- Let stand, covered, until all liquid is absorbed, about 5 minutes.
Nutrition
Calories: 379 kcal
Carbohydrates: 53.8 g
Cholesterol: 61 mg
Fat: 3 g
Fiber: 1.9 g
Protein: 27.1 g
Sodium: 347 mg