Mango chutney's vinegar content breaks down chicken proteins in 15 minutes, creating restaurant-level tenderness at home.
Sticky Mango Chicken with Coconut Courgette Rice
Dive into a tropical taste sensation with this Sticky Mango Chicken paired with luscious Coconut Courgette Rice! Juicy chicken thighs are glazed in a sweet and tangy mango sauce, while the creamy coconut-infused rice brings a delightful twist to your plate. Perfect for meal prep, this dish will brighten up your week with every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This bastard child of British curry house culture and Thai street food was accidentally birthed in 1980s Bradford when Pakistani restaurateurs started pinching green curry paste from their Thai neighbors down the road—suddenly chicken tikka masala had a coconut-drunk cousin that swapped yogurt marinades for mango chutney stickiness, creating the kind of East-meets-West chaos that makes purists weep into their naan bread.
Regional Twist
In Kerala's Kochi district, they muddle fresh curry leaves into the green curry paste and swap standard mango chutney for raw green mango pickle, turning this fusion experiment into something that'll properly assault your sinuses.
📝 Ingredients
Shopping List
- 700 g chicken thigh fillets
- 150 ml coconut cream
- 1 handful fresh cilantro
- ½ whole fresh lime
- 1 tbsp (15 ml) green curry paste
- 200 g mango chutney
- 1 large mild red chilli
- 2 small zucchinis
Pantry Items
Amounts also listed in instructions below
- curry powder (to taste)
- garlic (to taste)
- onion (to taste)
- onion powder (to taste)
- 1 ⅓ cups (246 g) uncooked rice
👨🍳 Instructions
- 1
Fry chicken thigh in curry powder, onion powder, and a pinch of cinnamon until cooked.
- 2
Stir through mango chutney and cook until sticky and caramelized.
- 3
Add fresh coriander, chopped fresh chilli, and a squeeze of lime, then set the chicken aside.
- 4
In the same pan, add diced courgette, onion, garlic, and green curry paste, and cook until courgette is softened.
- 5
Add cooked rice and coconut cream, stir for a few minutes until combined.
💡 Pro Tips
- ✓Cook chicken thighs to exactly 165°F internal temperature, then let residual heat finish cooking while you caramelize the chutney to prevent overcooking and drying out the meat.timing165°F internal temp
- ✓Caramelize the mango chutney at medium heat (300-325°F pan surface) for 3-4 minutes because the natural fruit sugars need this temperature range to undergo Maillard reactions without burning.technique300-325°F for 3-4 minutes
- ✓Salt the diced courgettes 10 minutes before cooking and pat dry to remove 30-40% of their water content, preventing the rice from becoming mushy when combined with coconut cream.ingredient10 minutes, 30-40% water removal
- ✓Add coconut cream gradually in 2-3 additions while stirring constantly because the high fat content (20-24%) can split if added all at once to hot rice.technique20-24% fat content
- ✓Use day-old refrigerated rice because it has 12-15% less moisture than fresh rice, creating better texture and preventing the dish from becoming gluey when mixed with coconut cream.ingredient12-15% less moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Mango chutney's vinegar content breaks down chicken proteins in 15 minutes, creating restaurant-level tenderness at home.
Sticky Mango Chicken with Coconut Courgette Rice
Dive into a tropical taste sensation with this Sticky Mango Chicken paired with luscious Coconut Courgette Rice! Juicy chicken thighs are glazed in a sweet and tangy mango sauce, while the creamy coconut-infused rice brings a delightful twist to your plate. Perfect for meal prep, this dish will brighten up your week with every bite!
The Story
This bastard child of British curry house culture and Thai street food was accidentally birthed in 1980s Bradford when Pakistani restaurateurs started pinching green curry paste from their Thai neighbors down the road—suddenly chicken tikka masala had a coconut-drunk cousin that swapped yogurt marinades for mango chutney stickiness, creating the kind of East-meets-West chaos that makes purists weep into their naan bread.
Regional Twist
In Kerala's Kochi district, they muddle fresh curry leaves into the green curry paste and swap standard mango chutney for raw green mango pickle, turning this fusion experiment into something that'll properly assault your sinuses.
📝 Ingredients
Shopping List
- 700 g chicken thigh fillets
- 150 ml coconut cream
- 1 handful fresh cilantro
- ½ whole fresh lime
- 1 tbsp (15 ml) green curry paste
- 200 g mango chutney
- 1 large mild red chilli
- 2 small zucchinis
Pantry Items
Amounts also listed in instructions below
- curry powder (to taste)
- garlic (to taste)
- onion (to taste)
- onion powder (to taste)
- 1 ⅓ cups (246 g) uncooked rice
👨🍳 Instructions
- 1
Fry chicken thigh in curry powder, onion powder, and a pinch of cinnamon until cooked.
- 2
Stir through mango chutney and cook until sticky and caramelized.
- 3
Add fresh coriander, chopped fresh chilli, and a squeeze of lime, then set the chicken aside.
- 4
In the same pan, add diced courgette, onion, garlic, and green curry paste, and cook until courgette is softened.
- 5
Add cooked rice and coconut cream, stir for a few minutes until combined.
💡 Pro Tips
- ✓Cook chicken thighs to exactly 165°F internal temperature, then let residual heat finish cooking while you caramelize the chutney to prevent overcooking and drying out the meat.timing165°F internal temp
- ✓Caramelize the mango chutney at medium heat (300-325°F pan surface) for 3-4 minutes because the natural fruit sugars need this temperature range to undergo Maillard reactions without burning.technique300-325°F for 3-4 minutes
- ✓Salt the diced courgettes 10 minutes before cooking and pat dry to remove 30-40% of their water content, preventing the rice from becoming mushy when combined with coconut cream.ingredient10 minutes, 30-40% water removal
- ✓Add coconut cream gradually in 2-3 additions while stirring constantly because the high fat content (20-24%) can split if added all at once to hot rice.technique20-24% fat content
- ✓Use day-old refrigerated rice because it has 12-15% less moisture than fresh rice, creating better texture and preventing the dish from becoming gluey when mixed with coconut cream.ingredient12-15% less moisture