About this recipe: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.
2 tablespoons olive oil
6 skinless chicken thighs
80g chopped onion
1 tablespoon finely chopped garlic
100g uncooked white rice
165g mango, peeled, pitted and chopped
25g chopped fresh coriander
1 spring onion, chopped
1 tablespoon finely chopped fresh root ginger
1 teaspoon red curry paste
1 teaspoon chicken stock
1 teaspoon tarragon vinegar
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease a 23x30cm or similar sized baking dish.
Heat the olive oil in a large frying pan over medium heat and cook the chicken thighs in the hot oil until lightly browned on both sides, about 3 minutes per side. Stir in the onion and 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.
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. In a small bowl, mash the red curry paste with the chicken stock and tarragon vinegar to make a thin paste and stir into the dish. Cover the dish with foil.
Bake in the preheated oven until the vegetables are tender and the rice is cooked, about 1 hour.