These pumpkin scones are made in the Australian way. They turn out more like scones than muffins.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon curry powder, or to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 skinless, boneless chicken breast halves
- 1 cup chicken broth
- ½ cup water
- ½ cup white wine
- 1 cup long-grain white rice
- 1 tablespoon brown sugar
- 1 tablespoon dried parsley
- 1 cup diced mango
Instructions
- Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
- In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
- Let stand, covered, until all liquid is absorbed, about 5 minutes.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 1 g |
| Sodium | 347 mg |
| Sugars | 12 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is by far the best recipe on the site!!! I varied the recipe a tad. I rehydrated the dried mango overnight and used that as my water for the rice. I also added a little coconut milk just before the rice finished cooking. Rehydrated mango went on top of the rice five minutes before being done.
I made the rice separate because I was afraid it wouldn’t cook enough in less than 30 minutes (I live at a higher elevation), but otherwise only changed by adding some garlic and onion. It needed a little more spice, but we eat a lot of things spicy. It had a nice flavor and I enjoyed it but it didn’t wow me, either.
family loved it
This was a relatively easy dish that everyone enjoyed (even my 14 year old). I added a bit more diced mango than the recipe called for and a half cup of coconut milk about 5 minutes before serving. I served it with creamed spinach and naan bread. Next time I may add some peas.
I followed the recipe except left out the water and instead of cooking on top of the stove, baked it in a 350 degree oven for about an hour. When done it seemed bland to us so I sprinkled more curry and red pepper over the top.
First time making a curry recipe. Nice easy dish to make with great flavor. One change I would make is to cook the rice separately. It came out crunchy
Needed more flavor
This recipe is amazingly flavorful and super easy! I love that it can all cook in one pan. That being said, browning the chicken first is a good idea; it may not get done all the way through at the low temp for the rice. I also took the recommendation to saute some garlic and onion in the pan before starting the rice, and the flavors really complemented the sweetness of the mango. I recommend using jasmine rice. Just add an extra 1/2 cup of liquid (preferably water or broth). For a more intense curry flavor, marinating the chicken 4-8 hours lets the spice seep into the meat. Delicious! A different flavor from the usual without being overpowering or objectionable–even my two-year-old ate some!
Chicken a little dry but otherwise tasty
I can’t give this 5 stars because I changed it. I followed the first step of the recipe and put the chicken in the oven to bake. I only used chicken broth (no wine) with the rice and cooked it stovetop with the brown sugar and parsley. When the chicken was almost done, I added ginger, a dash of garlic powder, mango and sliced peaches to the chicken. Then I let the fruit warm slightly to blend the flavors. Served it over the rice with a dash of red pepper flake. Very tasty!
Yummy! I did the garlic and oil too. I also cut the chicken into strips. Hoping my hubby likes, it was way too easy to make. Thought I was doing something wrong!
Great recipe, and easy weeknight dish. I used low fat coconut milk and skipped the broth; you may need to add a little water (depending on how long you simmer it.) It is one of the best chicken recipes I’ve found on allrecipes!
Overall great, although brown rice took waaaay longer to cook than 20-25 mins in the recipe. I added more curry and didn’t use wine at all. Definitely will make it again!
We LOVED this! Our mangos were bearly ripe and lended a zing to this dish. Thank you Linda!
A little bland. I would add more curry powder to the rice itself and some cayenne.
Fantastic – I added another 1/2 cup of wine to rice and will brown chicken first next time, since I lost some of the flavor when boiled with the rice. Everyone loved it!!!
Great flavour. The mango made it nice, and sweeter… more curry maybe next time
My family loves rice so I doubled the amount of rice, broth, water and wine. I also used Rice Wine in place of white wine and chopped and seared the chicken along with cubed chuck roast. And I also used fresh parsley because it’s growing in the yard 🙂 OH and I couldn’t find the curry for the life of me so I used one of the Golden Curry rectangles and chopped it up and rubbed it on with turmeric and cumin.
This was ok. It was my 1st recipe using Curry. Both my hubby & kids said I didn’t need to make it again. It was very bland, even though I took other’s comments and added more curry. I thought the rice was good, even though a little on the sweet side. Being that I live in Honduras I’m always willing to try new recipes with Mango as it is my favorite fruit and bountiful during mango season. Thanks for submitting.
Great meal. I added more curry powder and 1/2 cup of coconut milk. I will make again.
I made this just as the recipe said, and the chicken tasted good, but the rice was not cooked enough even though I cooked it for an extra 10 minutes. Also, I usually enjoy mangoes but the broth gave them a salty-sweet taste which I didn’t care for. Perhaps it would be better to cook the rice separate?