Curry Mango Chicken

Name: Curry Mango Chicken
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 0 teaspoons black pepper; 3 Tbsps brown sugar; 397 grams 1/2 coconut milk; 473 milliliters chicken broth; 1 Tbsp curry powder; 2 teaspoons minced fresh ginger root; 2 cloves crushed garlic; 2 teaspoons minced ginger; 2 Tbsps lime juice; 473 milliliters mango - peeled, seeded, and chopped; 1 onion, chopped; 1 pinch red pepper flakes; 473 milliliters converted long-grain white rice, rinsed; 1 teaspoon salt; 10 skinless chicken thighs; 0 teaspoons thyme; 237 milliliters water; 10 whole allspice berries

You can never have too many Indian recipes, so give Curry Mango Chicken a try. For $2.93 per serving, you get a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 676 calories, 43g of protein, and 24g of fat per serving. If you have thyme, water, coconut milk, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

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

Ingredients you will need

Red Pepper Flakes

Garlic

Ginger

Pepper

Curry Powder

Thyme

Salt

Equipment you will use

Bowl

Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.

Ingredients you will need

Seasoning

Whole Chicken

Equipment you will use

Bowl

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

Equipment you will use

Oven

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.

Ingredients you will need

Red Pepper Flakes

Allspice Berries

Brown Sugar

Lime Juice

Garlic

Ginger

Broth

Curry Powder

Mango

Onion

Thyme

Water

Rice

Salt

Equipment you will use

Bowl

Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.

Ingredients you will need

Coconut Milk

Whole Chicken

Equipment you will use

Casserole Dish

Aluminum Foil

Bake in preheated oven for 1 hour.

Equipment you will use

Oven

Remove foil, and cook 10 to 15 minutes more.

Equipment you will use

Aluminum Foil

Remove allspice berries before serving.

Ingredients you will need

Allspice Berries

Equipment

Ingredients

Servings:

0teaspoons

black pepper 3Tbsps

brown sugar 397grams

1/2 coconut milk 473milliliters

chicken broth 1Tbsp

curry powder 2teaspoons

minced fresh ginger root 2cloves

crushed garlic 2teaspoons

minced ginger 2Tbsps

lime juice 473milliliters

mango - peeled, seeded, and chopped 1

onion, chopped 1pinch

red pepper flakes 473milliliters

converted long-grain white rice, rinsed 1teaspoon

salt 10

skinless chicken thighs 0teaspoons

thyme 237milliliters

water 10

whole allspice berries

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lubanzi Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.