This baked rice dish has the perfect combination of chicken, rice, mango, coriander and curry paste. It's fresh, sweet, spicy and tangy. The perfect meal, for any day of the week.
If mangoes are unavailable, use tinned instead.
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 US | 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 US | 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 US | Canada)