Mango and curry go very well together – the sweetness of the mango is a nice counterpoint to the spice of the curry.
- 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
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.
Preparation time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Servings: 4 – Yield: 4 servings