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Sharon Lam

Mango Chicken

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. Mix all the ingredients for Spice Marinade together and divide mixture into 2
  2. Pour 1/2 of the mixture over chicken and leave to marinate for 15 minutes or longer
  3. Melt ghee over medium heat and fry dry spices until fragrant
  4. Then add the other half of the spice marinate, tomato paste and onion
  5. Stir-fry until soft then add water, garlic, and ginger to cook for another 30 seconds
  6. Add coconut cream and bring to boil
  7. Then add marinated chicken and mango puree
  8. Allow to simmer until chicken is fully cooked
  9. 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.