As well known in Portuguese as “sonjos.”
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups water
- 1 ½ cups jasmine rice
- 1 teaspoon salt
- 3 skinless, boneless chicken breast halves
- ½ cup soy sauce
- 1 tablespoon water, or as desired
- 1 (14 ounce) can coconut milk
- 1 cup white sugar
- 2 tablespoons curry powder
- 1 mango – peeled, seeded, and diced
- 2 cups clover sprouts, or to taste
- 1 cup finely chopped cashews
- 1 bunch fresh cilantro, finely chopped
- 4 green onions, chopped
Instructions
- Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
- Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
- Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
- Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.
- For a stronger flavor, add red pepper powder to the mango sauce. You could also use pineapple instead of mango, and add shrimp and lime for a more tropical curry flavor.
Nutrition Facts
| Calories | 669 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 15 g |
| Sodium | 1785 mg |
| Sugars | 40 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I cut the sugar to a 1/2 a cup and it was still a little too sweet but tasty. I added potatoes and jalapeños and subbed pineapple. Served over rice.
It sounded interesting but I did make changes that I thought would make it better. I used 4 boneless thighs instead of the breast. I used tamari instead of soy sauce (less salty) I could only find broccoli sprouts in the store. I made my own curry powder from scratch (Sri Lankan style) Instead of 1 cup of sugar, I omitted it and instead added 1 Tablespoon of palm sugar. This is similar to other Thai curry recipes I’ve made. I mixed everything together in a big bowl and this will be my lunch for the week. It is actually quite good but could use a little more heat. I think all that sugar would ruin it.
Very good. Although I didn’t have all the ingredients that they called for and had to make some changes. I didn’t have any mango. So I used fresh pineapple with juice instead. It was very good, next time I will try it with the mango. I also didn’t have cashews so I chopped up some pecans, also good. Everything else was the same. I also used way less sugar, about 1/4 cup. I also found that the soy sauce was very strong. I would probably use less and more water, perhaps add a little sugar to it as well so it’s not so sour.
I’m giving it 4 stars because I made changes (in part based on other users’ reviews), and think if I’d followed to recipe it’d have been too sweet/salty. But I’d give it a 5 star as I made it, and am making again now just a few days later it was so good: – Left out ALL sugar – Left out the soy sauce – Used chicken breasts marinated in the chile sauce – Added Thai red chili paste (both to the sauce and with water for cooking chicken) – Added peas and diced potatoes
Argh.. I didn’t like this. The chicken was too salty from the soy sauce. I only used 1/2 cup of sugar. The mango made it really really sweet. I do not think the mango or the sugar is necessary.
I made this for the weekend and it came out very tasty. Mango and cilantro is a very good combination and the coconut milk gave the dish a creamy touch. I did leave all the sugar out, but added another mango.
I used only 1/4 cup sugar. It would have been way too sweet with a whole cup. I did not have any mango so I left it out. Added about 1 tsp red pepper flakes. Delicious!!!
Excellent template. Very easy to follow. This recipe is definitely true to its name “Sweet”. Maybe too sweet for some. I cut back on the sugar by half and it could have been cut back even more. We loved it!
I thought this was very tasty. Everyone liked it. I used quinoa instead of rice, and I only had some shredded chicken. I omitted the 1 cup of sugar, and instead used some sweet chili sauce and a dash of fish sauce. I blended the mango into the sauce. Really quick and easy to throw together. I would make this again and add more mango, some red/ orange bell pepper chunks and some red pepper flakes.