Chilli Sticky Mango Chicken

45 mins
Serves 1
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Directions

  1. 1Scoop out all the mango flesh into a blender.
  2. 2Scoop out all the mango flesh into a blender.
  3. 3Scoop out all the mango flesh into a blender.
  4. 4Cut around the mango seed to get all the flesh and add to the blender.
  5. 5Cut around the mango seed to get all the flesh and add to the blender.
  6. 6Cut around the mango seed to get all the flesh and add to the blender.
  7. 7Remove the seeds from the red chilies and chop them, then add to the blender.
  8. 8Remove the seeds from the red chilies and chop them, then add to the blender.
  9. 9Remove the seeds from the red chilies and chop them, then add to the blender.
  10. 10Juice one whole lime into the blender.
  11. 11Juice one whole lime into the blender.
  12. 12Juice one whole lime into the blender.
  13. 13Add a bit of olive oil to the blender.
  14. 14Add a bit of olive oil to the blender.
  15. 15Add a bit of olive oil to the blender.
  16. 16Cut and peel one small red onion and add to the blender.
  17. 17Cut and peel one small red onion and add to the blender.
  18. 18Cut and peel one small red onion and add to the blender.
  19. 19Add six cloves of garlic to the blender, crushed.
  20. 20Add six cloves of garlic to the blender, crushed.
  21. 21Add six cloves of garlic to the blender, crushed.
  22. 22Add one teaspoon of coriander powder.
  23. 23Add one teaspoon of coriander powder.
  24. 24Add one teaspoon of coriander powder.
  25. 25Add one teaspoon of curry powder.
  26. 26Add one teaspoon of curry powder.
  27. 27Add one teaspoon of curry powder.
  28. 28Add one teaspoon of honey.
  29. 29Add one teaspoon of honey.
  30. 30Add one teaspoon of honey.
  31. 31Add a pinch of turmeric powder for color.
  32. 32Add a pinch of turmeric powder for color.
  33. 33Add a pinch of turmeric powder for color.
  34. 34Add a pinch of black pepper.
  35. 35Add a pinch of black pepper.
  36. 36Add a pinch of black pepper.
  37. 37Add one and a half teaspoons of salt.
  38. 38Add one and a half teaspoons of salt.
  39. 39Add one and a half teaspoons of salt.
  40. 40Grate about a thumb's worth of ginger into the blender.
  41. 41Grate about a thumb's worth of ginger into the blender.
  42. 42Grate about a thumb's worth of ginger into the blender.
  43. 43Blend all the ingredients until smooth. If the machine struggles, add a bit of water at a time.
  44. 44Blend all the ingredients until smooth. If the machine struggles, add a bit of water at a time.
  45. 45Blend all the ingredients until smooth. If the machine struggles, add a bit of water at a time.
  46. 46Pour three-quarters of the marinade into the bowl of chicken thighs.
  47. 47Pour three-quarters of the marinade into the bowl of chicken thighs.
  48. 48Pour three-quarters of the marinade into the bowl of chicken thighs.
  49. 49Completely coat the chicken thighs with the marinade.
  50. 50Completely coat the chicken thighs with the marinade.
  51. 51Completely coat the chicken thighs with the marinade.
  52. 52Prepare some jasmine rice to go with the chicken.
  53. 53Prepare some jasmine rice to go with the chicken.
  54. 54Prepare some jasmine rice to go with the chicken.
  55. 55For the raita, add three or four heaped tablespoons of thick Greek or plain yogurt to a bowl.
  56. 56For the raita, add three or four heaped tablespoons of thick Greek or plain yogurt to a bowl.
  57. 57For the raita, add three or four heaped tablespoons of thick Greek or plain yogurt to a bowl.
  58. 58Grate a quarter of a cucumber into the yogurt.
  59. 59Grate a quarter of a cucumber into the yogurt.
  60. 60Grate a quarter of a cucumber into the yogurt.
  61. 61Squeeze half a lemon into the yogurt mixture.
  62. 62Squeeze half a lemon into the yogurt mixture.
  63. 63Squeeze half a lemon into the yogurt mixture.
  64. 64Chop five or six mint leaves and add them to the yogurt mixture.
  65. 65Chop five or six mint leaves and add them to the yogurt mixture.
  66. 66Chop five or six mint leaves and add them to the yogurt mixture.
  67. 67Add a pinch of salt to the raita and give it a good mix.
  68. 68Add a pinch of salt to the raita and give it a good mix.
  69. 69Add a pinch of salt to the raita and give it a good mix.
  70. 70Chop some coriander for garnish.
  71. 71Chop some coriander for garnish.
  72. 72Chop some coriander for garnish.
  73. 73Heat some vegetable or olive oil in a pan on high heat until very hot.
  74. 74Heat some vegetable or olive oil in a pan on high heat until very hot.
  75. 75Heat some vegetable or olive oil in a pan on high heat until very hot.
  76. 76Sear the chicken thighs, skin side down, for three minutes on each side.
  77. 77Sear the chicken thighs, skin side down, for three minutes on each side.
  78. 78Sear the chicken thighs, skin side down, for three minutes on each side.
  79. 79Pour the remaining marinade over the chicken.
  80. 80Pour the remaining marinade over the chicken.
  81. 81Pour the remaining marinade over the chicken.
  82. 82Turn the gas to low, put the lid on, and cook for around 12 to 15 minutes, basting the chicken occasionally.
  83. 83Turn the gas to low, put the lid on, and cook for around 12 to 15 minutes, basting the chicken occasionally.
  84. 84Turn the gas to low, put the lid on, and cook for around 12 to 15 minutes, basting the chicken occasionally.
  85. 85After 15 minutes, turn the heat to high to reduce the sauce until sticky.
  86. 86After 15 minutes, turn the heat to high to reduce the sauce until sticky.
  87. 87After 15 minutes, turn the heat to high to reduce the sauce until sticky.
  88. 88Plate the dinner by adding rice to a bowl, then a chicken thigh with some gravy.
  89. 89Plate the dinner by adding rice to a bowl, then a chicken thigh with some gravy.
  90. 90Plate the dinner by adding rice to a bowl, then a chicken thigh with some gravy.
  91. 91Garnish with chopped coriander.
  92. 92Garnish with chopped coriander.
  93. 93Garnish with chopped coriander.
  94. 94Add some sautéed green beans to the plate.
  95. 95Add some sautéed green beans to the plate.
  96. 96Add some sautéed green beans to the plate.
  97. 97Add a dollop of cucumber and mint raita next to the chicken.
  98. 98Add a dollop of cucumber and mint raita next to the chicken.
  99. 99Add a dollop of cucumber and mint raita next to the chicken.

Ingredients

  • 1 kg chicken thighs with skin and bone
  • 1 kg chicken thighs with skin and bone
  • 1 kg chicken thighs with skin and bone
  • 1 large mango
  • 1 large mango
  • 1 large mango
  • 2 red chilies
  • 2 red chilies
  • 2 red chilies
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • oil for cooking
  • oil for cooking
  • oil for cooking
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 1 pinch turmeric powder
  • 1 pinch turmeric powder
  • 1 pinch turmeric powder
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 thumb ginger, grated
  • 1 thumb ginger, grated
  • 1 thumb ginger, grated
  • 0.5 cup plain or greek yogurt
  • 0.5 cup plain or greek yogurt
  • 0.5 cup plain or greek yogurt
  • 0.25 cucumber
  • 0.25 cucumber
  • 0.25 cucumber
  • 5 leaves mint leaves
  • 5 leaves mint leaves
  • 5 leaves mint leaves
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • chopped coriander
  • chopped coriander
  • chopped coriander
  • green beans
  • green beans
  • green beans
  • jasmine rice
  • jasmine rice
  • jasmine rice

Equipment

blenderfood processorknifecutting boardspoongarlic pressgraterpanpottongs

Tips

  • For the marinade, you can let the chicken sit in the fridge overnight or for a couple of hours.
  • When cooking the chicken, baste it with the sauce in the pan.