Sticky mango chicken and baked rice
Fruitier the better
I’ll never understand people who say fruit has no place in savoury dishes — they are missing out on some seriously delicious combos. Duck à l’orange? YES please. Pineapple with gammon? Don’t knock it till you’ve tried it. Strawberries and goat’s cheese on a summer salad? OMG YES. I’m firmly in the fruity-savoury fan club, and this sticky mango chicken and baked rice is another big win for team sweet & savoury.
The chicken is sticky, juicy, and packed with flavour, thanks to a generous spoonful of mango chutney (which also makes this recipe super speedy). If you fancy going the extra mile, top it with a few slices of fresh mango too — the pop of colour and added sweetness is dreamy. Save the rest of the mango for dessert, too.
Speedy and satisfying
This dish is ideal for those mid-week dinners when you want something a bit special but still quick enough to avoid hangry chaos. Most of the chicken marinade ingredients are probably already knocking about in your cupboard — we’re talking soy sauce, garlic, curry powder, and mango chutney as the star of the show.
The rice? OK, she’s a little high-maintenance. There are a few more herbs and spices involved, but trust me, it’s worth it. Think soft, fluffy basmati infused with cinnamon, cardamon, and a few hidden gems like nigella seeds and curry leaves. But hey, if you’re short on time (or just can’t be bothered), plain rice will still carry the chicken beautifully. You can always toss in a little coriander or squeeze of lime to zhuzh it up.
Make it your own
You can absolutely scale this one up for guests, or batch-cook the chicken and throw leftovers into wraps or salads the next day. Want to make it veggie? Swap the chicken for tofu or cauliflower and roast until golden. I want to make your life simpler and more organised…everything mine isn’t hehe.
More mains, please
For more fuss-free flavour bombs, head to the main recipe page and explore easy dinners, spicy sides, and weeknight winners that won’t break the bank or your spirit. Let’s make mid-week meals exciting again — fruity or not.
Sticky mango chicken and baked rice
By Poppy Cooks
https://www.poppycooks.com/recipes/sticky-mango-chicken-and-baked-rice/
Ingredients
For the sticky mango chicken
- 2 chicken breasts
- 2 tsp curry powder
- 2 tbsp mango chutney
- 2 tsp light soy sauce
- 2 cloves garlic, minced
- Splash of water
- Fresh coriander, for garnish
- Salt and pepper
Metric
Imperial
For the baked rice
- 1 tsp coriander seeds
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 cinnamon stick
- 3 cardamon pods, bashed
- 8-10 curry leaves
- 150g long grain rice
- 300ml chicken stock
- Olive oil, salt and pepper
Metric
Imperial
Instructions
- Preheat the oven to 180ºc fan/200ºc/350ºf. Place a medium sauté pan over a high heat with a drizzle of oil. Rub the chicken breasts with curry powder and a pinch of salt, then pan fry for 3-4 minutes on each side until they've got a good colour on them.
- Remove the chicken from the pan and set aside. In the now empty pan with any juices from the chicken, add in a drizzle of oil and all of the whole spices for the rice. Mix together the mango chutney, light soy sauce and minced garlic with a tiny splash of water.
- Toast off the spices until fragrant and tip in the rice. Pour in the chicken stock and pop the chicken back into the pan. Glaze the chicken with the half of the mango chutney mixture, then place on a lid. Put the whole pan into the oven and cook for 20-25 minutes, until the rice and chicken are both cooked. Remove the lid, glaze the chicken with the remaining mango chutney mixture and return to the oven for a final 5 minutes.
- Remove the cinnamon stick and cardamon pods from the pan and fluff up the rice with a fork. Serve with some fresh coriander, for health.