The combination of mango, ginger and coriander gives this chicken dish a fresh, sweet taste. Chicken breast can also be used.
OMG! I loved this recipe. I made some revisions. I used jerk paste instead of curry paste and regular vinegar instead of tarragon vinegar. I had to stop myself from eating because I ate kind of late and the dish has rice. I love the cilantro, mango, and jerk flavor! Sooo...good. Try and you won't regret it. - 09 May 2011 (Review from Allrecipes USA and Canada)
This was delicious as is but with a few tweaks could be a 5 star recipe. The flavor and texture were very comforting but I would have like a greater punch of flavor so next time I will up the amount of curry paste and vinegar I put in. Salt the chicken before you put it in. I would also mix the curry paste mixture into the rice before I put the chicken in - very hard to distribute the flavors afterwards. I was surprised that the mango wasn't as mangoey as I thought it would be but instead mellowed out and combined with the rice to be like a sticky rice. Maybe jarred mango would actually be better to maintain the flavor. Thank you for a great recipe! - 04 Aug 2011 (Review from Allrecipes USA and Canada)
My whole family loved this recipe! The combination of fresh ingredients were fragrant and delicious. I couldn't find tarragon vinegar and didn't have time to make it so I substituted white wine vinegar and chopped fresh tarragon. I also used brown rice so I boiled the water before adding it to the baking pan. The chicken was a bit overdone so next time I will parboil the brown rice and bake the dish for 45 minutes instead of an hour. Thank you for this wonderful recipe Nicole! - 03 Jun 2010 (Review from Allrecipes USA and Canada)