Spicy Rye's Mango Pepper Pepper Chicken Curry
Rated 5.0 stars by 1 users
Category
Mango Pepper Sauce
Cuisine
Caribbean and South Asian cuisine
Author:
Spicy Rye
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Calories
450
Introducing my Mango Pepper Chicken Curry—a delightful fusion of sweet, spicy, and creamy flavours that’s sure to elevate your next meal. Tender chicken thighs are marinated overnight for maximum flavour, then pan-fried to golden perfection. The rich sauce is made with sautéed onions, peppers, garlic, ginger, and ripe mango, all blended together to create a smooth, vibrant base. Finished with creamy coconut milk and a generous splash of Mango Pepper Sauce, this curry is simmered to allow the flavours to meld beautifully. Serve it over plain or coconut rice for a comforting, flavour-packed dish with a tropical twist.
Perfect for those who love a little heat with a hint of sweetness!
Ingredients
- 500g chicken thighs, diced
- 2 tbsp chicken seasoning
- 1 can (400ml) coconut milk
- ½ cup Mango Pepper Sauce
- 1 ripe mango, diced
- 1 white onion, diced
- 1 sweet pepper, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- Salt and pepper to taste
- 1-2 tbsp oil (for frying)
- Rice (plain or coconut rice) for serving
Directions
Marinate the Chicken:
Season the diced chicken thighs with chicken seasoning.
Cover and let marinate overnight in the fridge for maximum flavour.
Cook the Chicken:
Heat oil in a pan over medium heat. Add the seasoned chicken thighs and pan-fry until fully cooked and browned on all sides.
Remove the chicken from the pan and set aside.
Make the Curry Base:
In the same pan, add the diced white onion and sauté until translucent.
Add the diced sweet pepper, minced garlic, and minced ginger. Stir and sauté for another 2-3 minutes until fragrant.
Add the diced mango, salt, and pepper. Cook for a few minutes until the mango begins to soften.
Blend the Sauce:
Transfer the sautéed mixture to a blender. Blend until smooth to create a rich curry sauce.
Simmer the Curry:
Return the blended sauce to the pan over medium heat. Stir in the coconut milk and ½ cup of Mango Pepper Sauce. Mix well.
Add the cooked chicken back into the pan, ensuring it's well-coated with the sauce.
Simmer the curry for about 20 minutes, allowing all the flavors to meld together.
Serve:
- Serve hot over plain rice or coconut rice.
Recipe Note
Serving Suggestions:
Serve the Mango Pepper Chicken Curry over plain white rice or coconut rice for a fragrant and rich pairing.
Try it with naan bread or chapati to scoop up the sauce.
Serve alongside a fresh cucumber and mint raita or a yogurt dip to balance the heat.
Add a side of steamed vegetables such as broccoli, green beans, or a simple green salad to add a fresh, crunchy element.
Optional Garnishes:
Fresh coriander (cilantro) leaves for a burst of colour and fresh flavour.
Sliced fresh chilli or scotch bonnet for an extra kick of heat.
A sprinkle of toasted coconut flakes to enhance the tropical vibe.
Lime wedges for a zesty touch that enhances the sweetness of the mango.
Chopped spring onions or red onion slices for a sharp, fresh bite.A dollop of Greek yogurt or coconut yogurt for a cooling element.
Nutrition
Nutrition
- Serving Size
- 1 Serving (350g)
- per serving
- Calories
- 450
- Protein
- 28 grams
- Fat
- 28 grams
- Saturated Fat
- 18 grams
- Carbs
- 25 grams
- Sugar
- 18 grams
- Fiber
- 3 grams
- Sodium
- 800 milligrams
- Cholesterol
- 110 milligrams
