Print Recipe

Mango Chicken

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Author: Sharon Lam

Ingredients

  • 3 pcs boneless, skinless chicken thighs
  • 1 pcs mango seeded and pureed
  • 1 small red onion finely diced
  • 2 cloves garlic grated
  • 1 tsp ginger grated
  • 1 tsp tomato paste
  • 1/2 cup coconut cream
  • 1/4 cup water
  • salt to taste
  • 2 tbsp ghee or butter
  • Coriander leaves to garnich

Spice marinade

  • 1 tsp paprika powder
  • 1/2 tsp chilli powder or to taste
  • 2 tsp coriander powder
  • 2 tsp garam marsala
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/4 cup plain yogurt or coconut yogurt

Dried spices

  • 1 tsp fennel seeds
  • 6 pods cardamon
  • 1 stick cinnamon
  • 1 bay leaf

Instructions

  • Mix all the ingredients for Spice Marinade together and divide mixture into 2
  • Pour 1/2 of the mixture over chicken and leave to marinate for 15 minutes or longer
  • Melt ghee over medium heat and fry dry spices until fragrant
  • Then add the other half of the spice marinate, tomato paste and onion
  • Stir-fry until soft then add water, garlic, and ginger to cook for another 30 seconds
  • Add coconut cream and bring to boil
  • Then add marinated chicken and mango puree
  • Allow to simmer until chicken is fully cooked
  • Garnish with coriander leaves

Notes

You can use premix curry powder in place of the spice powders. about 2-3 tbsps. Use coconut yogurt for a paleo/whole 30 option.