Mango Chicken With Spiced Rice Recipe

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Mango Chicken With Spiced Rice
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  1. Heat oven to 400F and line a baking tray with foil.
  2. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side.
  3. Stuff with the mango chutney, then seal the pocket closed around the chutney witha toothpick.
  4. 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.
  5. Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin seeds, bay leaves and cinnamon then cook, stirring for 1 minute.
  6. Stir in the rice. Pour over 1 7/8 cup boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce the heat; simmer for 15 minutes.
  7. Remove bay leaves and cinnamon, stir in the cilantro and serve with the chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 427.06 Kcal (1788 kJ)
Calories from fat 115.6 Kcal
% Daily Value*
Total Fat 12.84g 20%
Cholesterol 139.24mg 46%
Sodium 784.6mg 33%
Potassium 800.41mg 17%
Total Carbs 32.53g 11%
Sugars 5.19g 21%
Dietary Fiber 2.06g 8%
Protein 49.85g 100%
Vitamin C 4.6mg 8%
Iron 24.6mg 137%
Calcium 46mg 5%
Amount Per 100 g
Calories 121.64 Kcal (509 kJ)
Calories from fat 32.93 Kcal
% Daily Value*
Total Fat 3.66g 20%
Cholesterol 39.66mg 46%
Sodium 223.49mg 33%
Potassium 227.99mg 17%
Total Carbs 9.26g 11%
Sugars 1.48g 21%
Dietary Fiber 0.59g 8%
Protein 14.2g 100%
Vitamin C 1.3mg 8%
Iron 7mg 137%
Calcium 13.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
  • 11

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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