Coconut Chicken with Mango
This is a Diana Henry recipe, and I absolutely adore it — I’ve been cooking it for years. The sauce is what makes it: the freshness comes from lovely, in-season tomatoes and ripe mango. If you’re making this later in the year, you can substitute the fresh
SERVES
4
PEOPLE
Ingredients
10g unsalted butter
½ tbsp sunflower oil
1 pack (approx. 700g) skinless, boneless chicken thighs (about 9 thighs), cut in half
Salt and pepper
2 medium onions, roughly chopped
3 garlic cloves, crushed
6 medium tomatoes, chopped
1½ tbsp curry paste (I use Patak’s vindaloo)
1 tsp ground ginger
250ml chicken stock
160ml can of coconut cream
1 tsp soft light brown sugar
1 just-ripe mango, peeled, pitted and sliced
3 tbsp double cream
Juice of ½ lemon or 2 limes
2 tbsp roughly chopped
coriander leaves
To serve
Coriander chutney (see recipe)
Fresh tomato chutney (see recipe)
Raita (see recipe)
Method
Heat the butter and oil in a sauté pan, add the chicken and cook until golden on both sides, seasoning it as it cooks. You only want to colour it, not cook it through. Remove to a plate.
Add the onions and garlic to the pan and cook over a medium heat until soft, about 10 minutes.
Tip in the tomatoes and cook for another three minutes. Stir in the curry paste and ginger.
Cook for two minutes, until the spices have released their aromas, then add the stock, bring to the boil and keep boiling until the liquid has been reduced by about half.
Reduce the heat, add the coconut cream and sugar and return the chicken to the pan.
Cook on a medium-low heat — don’t boil it — for 15 minutes. Add the mango in the last four minutes of cooking time.
Stir in the cream and add the citrus juice. Taste for seasoning.
Simmer for about a minute to heat through, then add the coriander and serve with rice.
