1 teaspoon curry powder, or to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
1/2 cup water
1/2 cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango
Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
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.
Let stand, covered, until all liquid is absorbed, about 5 minutes.