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Image of Spicy Rye's Mango Pepper Pepper Chicken Curry

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!

Spicy Rye's Mango Pepper Pepper Chicken Curry

Spicy Rye's Mango Pepper Pepper Chicken Curry

Spicy Rye

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Calories

450

Cuisine

Caribbean and South Asian cuisine

Category

Mango Pepper Sauce

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

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    1. Season the diced chicken thighs with chicken seasoning.

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

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    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.

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    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.

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

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    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.

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    1. Serve hot over plain rice or coconut rice.