Mango and Chicken Bake

    1 hour 35 minutes

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

    23 people made this

    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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    Reviews in English (11)


    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)