This mango chutney is raw and packs a punch. Perfect with the sweet, sticky, curried chicken.
Serves 3-4
Ingredients
Mango Chutney (salsa):
- 2 ripe mangoes, diced
- 3 garlic cloves
- 1 lime - juice and zest
- Handful of coriander, chopped
- 1 red chilli
- Pinch of salt
Chicken:
- 4 chicken thighs or 2 chicken breasts.
- 1 tbsp olive oil
- 1 tbsp curry powder
- 2 tbsp marmalade
- 1 cup chicken stock (may need extra for the sauce).
- Salt to taste
- Fresh cracked black pepper
Garnish with a handful of fresh herbs and sliced chilli.
Method
1. For the Chicken
Set the oven to 180 °C and start by cutting the chicken breast in half so that the chicken is all the same size. Coat the chicken in olive oil, curry powder and season. In an oven proof pan, braise the chicken until it is golden in colour. Put in a cup of chicken stock. Bake for 20 minutes. Take out the oven and glaze the chicken with marmalade. Add more stock if there isn’t much liquid left. You want to make sure that there is enough liquid for a sauce. Bake for another 15 – 20 minutes.
2. Mango Chutney (salsa):
In a bowl mix together the mango, garlic, lime, coriander, chilli and salt. Let this sit while the chicken cooks.
3. Sauce
Take the chicken out the oven. You should have a thick sauce that covers the chicken. If it is thin then take the chicken out and heat the sauce on the hob until the liquid reduces. Next, put the chicken back into the sauce so it’s lovely and sticky.
4. To serve
Choose a large dish. Arrange the chicken and pour on the sauce. Top with fresh coriander, chilli and lime. Serve mango chutney in a separate dish.
Eat this dish with rice or with pitta and plenty of salad.