Original Menu Curry Mango Chicken :: Popular Recipes
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Curry Mango Chicken |
"If you want Caribbean flavor, you are in for a treat. It's a whole lot of taste for a cheap and clean dish. Enjoy!"
Ingredients :
- Chicken:
- 3 half tablespoons curry powder
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- 1 pinch crushed purple pepper flakes
- 1/four teaspoon salt
- 1/four teaspoon black pepper
- 1 teaspoon thyme
- 10 skinless chicken thighs
- Rice:
- 2 cups converted long-grain white rice, rinsed
- 2 cups mango - peeled, seeded, and chopped
- 1 onion, chopped
- 2 cloves beaten garlic
- 2 teaspoons minced clean ginger root
- 1 tablespoon curry powder
- 1 pinch crimson pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon thyme
- 10 whole allspice berries
- 3 tablespoons brown sugar
- 1 cup water
- 2 cups hen broth
- 2 tablespoons lime juice
- half of (14 ounce) can coconut milk
Instructions :
Prep : 15M | Cook : 6M | Ready in : 2H15M |
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- In a huge bowl, stir together the curry, ginger, garlic, purple pepper flakes, salt, pepper, and thyme. Place the fowl inside the bowl, and coat flippantly with seasoning. Cover, and marinate for two hours or extra.
- Preheat oven to 400 levels F (two hundred levels C).
- In a big bowl, stir collectively rice, mango, onion, garlic, and ginger. Season with curry, crimson pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated fowl on top. Then pour coconut milk over the pinnacle. Cover with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil, and cook dinner 10 to 15 minutes more. Remove allspice berries before serving.
Notes :
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