Mango chicken with spiced pilau

Mango chicken with spiced pilau

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(38 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Spice up your midweek meal with this healthy and flavour-packed recipe

Nutrition and extra info

Additional info

  • Only rice can be frozen
Nutrition info

Nutrition

kcalories
414
protein
39g
carbs
52g
fat
7g
saturates
1g
fibre
2g
sugar
9g
salt
0.77g

Ingredients

  • 4 skinless, boneless chicken breasts
  • 4 tbsp chunky mango chutney
  • 1 tbsp medium curry powder
  • 4 tsp cumin seeds
  • 4 tsp sunflower oil
  • 2 small onions, thinly sliced
  • 4 bay leaves
  • 1 cinnamon stick
  • 200g basmati rice
  • 4 tbsp chopped coriander
  • lime wedges, to serve (optional)

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Method

  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
  2. Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
  3. Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
  4. Remove bay and cinnamon, stir in coriander and serve with the chicken.

Recipe from Good Food magazine, February 2010

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Comments

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niamhcallan88's picture

Lovely recipe and easy to make. The rice was delicious - I didn't have a cinnamon stick but I don't think it mattered. Used a smooth Mango Chutney with a hint of lime and chilli - really nice. Followed a tip below for 2 people and used 2 chicken breasts but didn't change the measurements for the coating. Served with sugar snap peas. Will definitely be making again.

nickythomas42's picture
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This was very tasty. Made the rice in my rice cooker and it came out beautiful. Will definitely be making this again...

borumha2's picture

I have made this dish a lot and I've cooked it as above but tweaked it a few times to serve with fresh mango, varied the heat in the curry powder and more recently adding veg to the rice. I think you need to alter the cooking time of chicken according to your own oven. Not all heat as same. I have to alter my mothers bread and scones recipe as our ovens cook differently, go figure! All that aside this is one of our favourite meals, the smell and taste are so uplifting. Really fabulous.

rhaverty's picture
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Really tasty and easy to make from things in the cupboard.

I usually halve the amounts and just make it for two, but the first time I tried it I found it a bit bland, so now I stick with the quantity of spices in the recipe but just use two chicken breasts instead of 4.

kandi1's picture
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Not sure what went wrong but the mango chutney just disappeared out of the chicken and it all ended up a bit dry.

lurvlyloz's picture
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This was nice. good quick healthy mid week meal. not overly exciting but nice enough.

comradekate's picture
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Generally I just make the chicken (not the rice), which is amazing. Didn't use a chunky chutney (none was available up here), but a smooth mango chutney works just as well.

elinormwelch's picture
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This was delicious and easy to prepare ahead. It looked nothing like the picture though - didn't get the 'glazed ' look. Tasted great and smelled fanatstic, especially the rice.

buffduffdan's picture
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Love this recipe! The chicken is succulent and tasty whilst the rice is gorgeous. Big hit with the family :D

elsvuijsters's picture
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I made this last night for dinner...wonderful!! I served it with fresh mango slices and naan bread. I did put a 1/4 tsp. dry chilli flakes in with the rice...we like it spicy.I will make this regular,loved it!

cocovanilla's picture
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I enjoyed the combinations of flavors, but found it a little dry.
It was almost impossible to keep the mango chutney inside the chicken while cooking, it just spilled even though I sealed it with a toothpick.

chadford's picture
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Very, very, very good.
Use Geeta's mango chutney for best results.
I'll be doing this frequently.

nicolaj986's picture

The chicken was very tasty.
The aroma whilst cooking was amazing.
The rice, although easy to cook, took ages (I used brown basmati rice) and the chicken was done but the rice had to catch up. Also, I really couldn't taste that much in the rice against normal, boil in the bag stuff. So if I did this next time, I'd just opt for cooking plain rice (in my rice cooker!)

evepilcher's picture
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have made this a few times, but I always add creme fraiche to the chicken very near the end of cooking as otherwise I would find the recipe too dry. Other than that, a very enjoyable dish.

danielleriches's picture
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Made this yesterday & really enjoyed it. I thought the chicken was yummy but i personally was not too bothered about the rice although my Husband loved it. I made it all ahead so just needed to add the rice. Will definitely make the chicken again.

boiledover's picture
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This is luscious ! My Friends and family beg me to make this. I often make twice as much so they can take some home and salivate over it again ! I want to give this scrummy dish 100 stars

emmajboon's picture
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I would have given this recipe a higher rating but I followed the recipe that said to bake the chicken breasts for 25 to 30 minutes. This is much too long and I ended up with dry, over-cooked chicken. I think I'll give it another go but perhaps only cook them for 15 to 20 minutes. Rice was just ok, nothing special.

steffy1985's picture
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really tasty and easy to make, great as lunch the next day

Fairweathercook's picture
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The flavours were lovely but I thought it was a little dry - might make a yoghurt sauce to go with it next time.

retha831's picture
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Yummy! I added mushroom and peas to the pilau and a bit of chilli powder to the curry mix for the chicken. Will definitely make this again

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