Curried Chicken with Mango Rice

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Step: 1

Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.

Step: 2

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.

Step: 3

Let stand, covered, until all liquid is absorbed, about 5 minutes.

Per Serving: 379 calories; protein 27.1g; carbohydrates 53.8g; fat 3g; cholesterol 60.9mg; sodium 347.4mg.

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