Mango Chicken Curry with Coconut Sauce
Ingredients
Chicken marinade
- 4 chicken thighs
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp curry powder
- 2 tbsp olive oil
Sauce
- 1 red onion, finely sliced
- 3 cloves garlic, finely chopped
- Knob of ginger, finely chopped
- 2 tbsp sesame oil
- 1 courgette, chopped into rounds
- Juice of 1/2 lime
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp light soy
- 1 can coconut milk
- 1 ripe mango, cubed
To serve
- Rice
- Fresh chilli
- Coriander
Preparation
In a bowl, combine the chicken with soy sauce, maple syrup, curry powder, and olive oil. Mix well and let marinate for at least 20 minutes.
Heat 1 tablespoon of the sesame oil in a large pan over medium heat. Add the marinated chicken and cook until golden and cooked through, about 6 to 8 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon sesame oil. Sauté the red onion for 2 to 3 minutes until softened, then add the garlic and ginger and cook for another minute. Add the chopped courgette and cook for 3 to 4 minutes.
Next, add the curry powder, turmeric, and cumin. Cook for 1 minute.
Return the chicken to the pan and stir in the soy sauce, coconut milk, and chopped mango. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
Stir in the lime juice and adjust seasoning to taste.
Serving suggestions
Serve over white rice and garnish with fresh chilli and coriander.
