Mango Chicken


  • 2 ½ Tbsp Mango Chicken Spice Blend
  • 500g Chicken thigh fillet [cubed]
  • 2 Tbsp vegetable oil.
  • 2 onions [finely diced]
  • Chili [to taste if required]
  • 2 Tbsp ghee or butter
  • 1 tsp Salt
  • 1 cup Chicken Stock
  • 1 Mango or 1 x425g can mango [pureed]
  • 2 tsp sugar
  • 3/4 cup Coconut Milk


[1] Make a marinade by mixing 2 ½ Tbsp of the Mango Chicken spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1-2 hours.

[2] Fry onions in butter until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for 10 minutes.

[3] Add stock and salt and simmer gently in an open pan for 10 minutes until the sauce resembles a thick gravy. Stir-in pureed mango and sugar then simmer a further10 minutes.

[4] Stir-in coconut milk and gently simmer for approximately 20 minutes until the sauce reduces. Add a little water to extend the stewing process if required.

Serves 2-3

Suggest a Recipe and be in the running to win!

If your suggestion is good enough you will win a $50.00 gift voucher plus naming rights to the curry.