Directions
- 1Scoop out all the mango flesh into a blender.
- 2Cut around the mango seed to get all the flesh and add to the blender.
- 3Remove the seeds from the red chilies and chop them, then add to the blender.
- 4Juice one whole lime into the blender.
- 5Add a bit of olive oil to the blender.
- 6Cut and peel one small red onion and add to the blender.
- 7Add six cloves of garlic to the blender, crushed.
- 8Add one teaspoon of coriander powder.
- 9Add one teaspoon of curry powder.
- 10Add one teaspoon of honey.
- 11Add a pinch of turmeric powder for color.
- 12Add a pinch of black pepper.
- 13Add one and a half teaspoons of salt.
- 14Grate about a thumb's worth of ginger into the blender.
- 15Blend all the ingredients until smooth. If the machine struggles, add a bit of water at a time.
- 16Pour three-quarters of the marinade into the bowl of chicken thighs.
- 17Completely coat the chicken thighs with the marinade.
- 18Prepare some jasmine rice to go with the chicken.
- 19For the raita, add three or four heaped tablespoons of thick Greek or plain yogurt to a bowl.
- 20Grate a quarter of a cucumber into the yogurt.
- 21Squeeze half a lemon into the yogurt mixture.
- 22Chop five or six mint leaves and add them to the yogurt mixture.
- 23Add a pinch of salt to the raita and give it a good mix.
- 24Chop some coriander for garnish.
- 25Heat some vegetable or olive oil in a pan on high heat until very hot.
- 26Sear the chicken thighs, skin side down, for three minutes on each side.
- 27Pour the remaining marinade over the chicken.
- 28Turn the gas to low, put the lid on, and cook for around 12 to 15 minutes, basting the chicken occasionally.
- 29After 15 minutes, turn the heat to high to reduce the sauce until sticky.
- 30Plate the dinner by adding rice to a bowl, then a chicken thigh with some gravy.
- 31Garnish with chopped coriander.
- 32Add some sautéed green beans to the plate.
- 33Add a dollop of cucumber and mint raita next to the chicken.
Ingredients
- 1 kg chicken thighs with skin and bone
- 1 large mango
- 2 red chilies
- 1 lime, juiced
- 1 tbsp olive oil
- oil for cooking
- 1 small red onion
- 6 garlic cloves
- 1 tsp coriander powder
- 1 tsp curry powder
- 1 tsp honey
- 1 pinch turmeric powder
- 1 pinch black pepper
- 1.5 tsp salt
- 1 thumb ginger, grated
- 0.5 cup plain or greek yogurt
- 0.25 cucumber
- 5 leaves mint leaves
- 0.5 lemon juice
- chopped coriander
- green beans
- 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.
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