# Chilli Sticky Mango Chicken

This is a delicious recipe for chilli sticky mango chicken, served with jasmine rice, green beans, and a cucumber mint raita.

- Total time: 45 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- food processor
- knife
- cutting board
- spoon
- garlic press
- grater
- pan
- pot
- tongs

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8hRw4dH/
- Recipe page: https://www.cliprecipe.com/recipe/9b015b8f-37f9-467b-babe-ae2757612c91
- Extracted: 2025-07-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt