Curry Mango Chicken

Total Time

2 Hours 15 Minutes

Servings

6

Ingredients

• 3 1/2 tablespoons curry powder
• 2 teaspoons finely chopped ginger
• 2 cloves finely chopped garlic
• 1 pinch crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon thyme
• 10 skinless chicken thighs

Rice:

• 2 cups cooked long-grain rice
• 2 cups mango - peeled, seeded and chopped
• 1 onion, chopped
• 2 cloves crushed garlic
• 2 teaspoons finely chopped fresh ginger root
• 1 tablespoon curry powder
• 1 pinch red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon thyme
• 10 whole allspice berries
• 3 tablespoons brown sugar
• 1 cup water
• 2 cups chicken broth
• 2 tablespoons lime juice
• 1/2 (14 ounce) can coconut milk

Instructions

1. 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.
2. Preheat oven to 200°C.
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 aluminium foil.
4. Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.