Mango and Chicken Bake

Mango and Chicken Bake


13 people made this

The combination of mango, ginger and coriander gives this chicken dish a fresh, sweet taste. Chicken breast can also be used.


Serves: 3 

  • 2 tablespoons olive oil
  • 6 skinless chicken thighs
  • 1/2 cup diced onion
  • 1 tablespoon crushed garlic
  • 1 1/2 cups (375ml) water
  • 1/2 cup uncooked white rice
  • 1 cup mango - peeled, seeded and diced
  • 1/2 cup diced fresh coriander
  • 1 spring onion, diced
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon red curry paste
  • 1 teaspoon chicken stock
  • 1 teaspoon tarragon vinegar

Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

  1. Preheat oven to 180 degrees C. Grease a 23x33cm baking dish.
  2. Heat the olive oil in a large frypan over medium heat and cook the chicken thighs in the hot oil until lightly browned on both sides; about 3 minutes per side.
  3. Stir in the onion then cook and stir until the onion begins to turn translucent; about 3 minutes. Stir in the garlic and cook and stir an additional minute. Remove from heat.
  4. Mix the water and rice together in the prepared baking dish and combine the chicken, onion and garlic with any pan juices, with the rice. Stir in mango, coriander, spring onion and ginger.
  5. In a small bowl mash the red curry paste with the chicken stock and tarragon vinegar to make a thin paste then stir into the dish. Cover the dish with foil.
  6. Bake in the preheated oven until the vegetables are tender and the rice is cooked; about 1 hour.

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