Pilau Rice with Chicken and Mango Chutney

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant basmati rice cooked with aromatic spices and tender chicken, served with a sweet-tangy mango chutney for a refreshing finish. This Caribbean-inspired rice and grain recipe, ready in about 55 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Caribbean cuisine 420 cal/serving

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Ingredients

300 grams chicken thighs
1 tablespoon vegetable oil
50 grams onion
10 grams garlic
10 grams ginger
1 tablespoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
200 grams basmati rice
350 milliliters chicken broth
125 milliliters coconut milk
100 grams mango
1 tablespoon white vinegar
1 tablespoon sugar
1/4 teaspoon ground ginger

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Instructions

Step 1: Cut 300 grams chicken thighs into 1-inch pieces. Finely chop 50 grams onion, mince 10 grams garlic, and grate 10 grams ginger.
Step 2: Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add chicken pieces and cook for 5 minutes until browned on all sides, then remove and set aside.
Step 3: Add 50 grams chopped onion to the pot and cook for 3 minutes until softened. Add 10 grams minced garlic and 10 grams grated ginger, cooking for 1 minute until fragrant.
Step 4: Stir in 1 tablespoon curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon cinnamon, cooking for 30 seconds to toast the spices. Return chicken to the pot.
Step 5: Add 200 grams rinsed basmati rice and 350 milliliters chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
Step 6: Stir in 125 milliliters coconut milk and cook for 2 minutes. Meanwhile, prepare chutney: dice 100 grams mango, mix with 1 tablespoon white vinegar, 1 tablespoon sugar, and 1/4 teaspoon ground ginger in a small bowl.