Mango chicken with spiced pilau

Mango chicken with spiced pilau

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(40 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Spice up your midweek meal with this healthy and flavour-packed recipe

Nutrition and extra info

  • Only rice can be frozen


  • kcal414
  • fat7g
  • saturates1g
  • carbs52g
  • sugars9g
  • fibre2g
  • protein39g
  • salt0.77g
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  • 4 skinless, boneless chicken breasts
  • 4 tbsp chunky mango chutney
  • 1 tbsp medium curry powder
  • 4 tsp cumin seeds
  • 4 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 small onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 bay leaves
  • 1 cinnamon stick
  • 200g basmati rice
  • 4 tbsp chopped coriander
  • lime wedges, to serve (optional)



    The same shape, but smaller than…


  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.

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Comments, questions and tips

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11th Nov, 2010
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.
10th Oct, 2010
Very, very, very good. Use Geeta's mango chutney for best results. I'll be doing this frequently.
4th Aug, 2010
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!)
3rd Aug, 2010
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.
14th Jul, 2010
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.
10th Jul, 2010
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
14th May, 2010
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.
11th May, 2010
really tasty and easy to make, great as lunch the next day
30th Apr, 2010
The flavours were lovely but I thought it was a little dry - might make a yoghurt sauce to go with it next time.
29th Apr, 2010
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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