Directions
- 1Fry chicken thigh in curry powder, onion powder, chili powder, and cinnamon.
- 2When the chicken is almost cooked through, stir in mango chutney.
- 3Once the chicken is sticky and caramelized, stir through coriander, chili, and a big squeeze of fresh lime.
- 4Fry courgette with garlic, onion, and green curry paste.
- 5Once the courgette is tender and fragrant, stir through cooked rice and coconut cream.
- 6Serve the mango chicken with the coconut courgette rice.
Ingredients
- 700 g Chicken Thigh Fillets
- 2 Tsp Curry Powder
- 1 Tsp Onion Powder
- Chili Powder
- Cinnamon
- 200 g Mango Chutney
- 1 handful Fresh Coriander
- 1 Large Mild Red Chilli
- 0.5 Fresh Lime
- 2 Small Courgettes
- 0.5 Onion
- 2 cloves Garlic
- 1 Tbsp Green Curry Paste
- 1.33 Cups Uncooked Rice
- 150 ml Coconut Cream
Tips
- Prep extra batches for meal prep.
- For the creamy rice, fry courgette with garlic, onion, and green curry paste until tender and fragrant, then stir through cooked rice and coconut cream.
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