Description
If you like Caribbean flavor, you’re in for a treat. It’s a lot of flavor for a cheap and easy dish. Enjoy!
Ingredients
- 3 ½ tablespoons curry powder
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon thyme
- 10 skinless chicken thighs
- 2 cups converted long-grain white rice, rinsed
- 2 cups mango – peeled, seeded, and chopped
- 1 onion, chopped
- 2 cloves crushed garlic
- 2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 pinch red pepper flakes
- 1 teaspoon salt
- ¼ teaspoon thyme
- 10 whole allspice berries
- 3 tablespoons brown sugar
- 1 cup water
- 2 cups chicken broth
- 2 tablespoons lime juice
- ½ (14 ounce) can coconut milk
Instructions
- In a large bowl
- stir together the curry
- ginger
- garlic
- red pepper flakes
- salt
- pepper
- and thyme. Place the chicken in the bowl
- and coat evenly with seasoning. Cover
- and marinate for 2 hours or more.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl
- stir together rice
- mango
- onion
- garlic
- and ginger. Season with curry
- red 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 chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil
- and cook 10 to 15 minutes more. Remove allspice berries before serving.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 6