This Curried Baked Chicken recipe is a family stand-by. It was originally a recipe from Weight Watcher’s of the 1970’s that we have evolved and refined through the years. The rice dish was inspired by the perfectly lovely sliced dried organic mangoes that my local food coop carries. I was eating them as snacks and trying to think of ways to use them with meals.
I like this dish served with broccoli, spinach, or a green salad. Sometimes I serve the chicken with a veggie and baked potato, using extra sauce on the baked potato.
Curried Baked Chicken and Mango Coconut Yellow Rice
Chicken:
2 large boneless chicken breasts
¼ tsp. garlic powder
2 tsp. curry powder
½ cup water (use boiling water if you are using bouillon cubes)
2 tsp. chicken base (or 2 chicken bouillon cubes)
½ tsp. dry mustard
1 tsp. oregano
½ tsp. paprika
2 tsp. Worcestershire sauce
2-3 dashes of Tabasco (optional)
Preheat oven to 350 ° F. Cut chicken into pieces. Whisk together remaining ingredients until base is dissolved. Pour over chicken. Bake about 25 minutes, basting often. Internal temperature should be 165° F. You can cook as much chicken as you need – just double the ingredients. Note: You may not need to double the bouillon if you find it too salty. (For example, double other ingredients, but only use 3 bouillon cubes.)
Mango Coconut Yellow Rice
1 cup rice (I like Jasmati rice)
1 tsp. dried minced onions
¼ tsp. turmeric
¼ tsp. cumin
½ tsp. salt
¼ tsp. sugar
¾ tsp. chicken base (or use 1 chicken bouillon cube and omit salt)
1 tsp. olive oil
¼ cup diced dried mango
1 ½ c. water
2 tbsp. (or more) toasted coconut
Combine all ingredients except coconut in a 2 qt. saucepan. Bring to a boil and stir well. Cover pan and reduce heat to very low. Simmer for about 18 minutes. Remove from heat and let sit for 3-5 minutes. Add toasted coconut and fluff with a fork to mix it in. (I like just a hint of coconut flavor, so used 2 tbsp. If you are a big coconut fan I think you could go up to ¼ cup.)
© 2020 Kathleen Searles, MS, RDN, CSSD, LD