Directions

Marinate the Chicken:

1. Season the diced chicken thighs with chicken seasoning.

2. Cover and let marinate overnight in the fridge for maximum flavour.

Cook the Chicken:

1. Heat oil in a pan over medium heat. Add the seasoned chicken thighs and pan-fry until fully cooked and browned on all sides.

2. Remove the chicken from the pan and set aside.

Make the Curry Base:

1. In the same pan, add the diced white onion and sauté until translucent.

2. Add the diced sweet pepper, minced garlic, and minced ginger. Stir and sauté for another 2-3 minutes until fragrant.

3. Add the diced mango, salt, and pepper. Cook for a few minutes until the mango begins to soften.

Blend the Sauce:

1. Transfer the sautéed mixture to a blender. Blend until smooth to create a rich curry sauce.

Simmer the Curry:

1. Return the blended sauce to the pan over medium heat. Stir in the coconut milk and ½ cup of Mango Pepper Sauce. Mix well.

2. Add the cooked chicken back into the pan, ensuring it's well-coated with the sauce.

3. Simmer the curry for about 20 minutes, allowing all the flavors to meld together.

Serve:

1. Serve hot over plain rice or coconut rice.