Image © Chef Noel Cunningham
“There’s something about the combination of mango and coconut that just works.” – Chef Noel Cunningham, Cuisine by Noel
6 chicken thighs bone-in, skin-on
1 Tbsp. curry powder
1/4 tsp. cayenne pepper
3 cloves garlic, chopped
2 stalks fesh thyme and scallion, chopped
Sea salt and freshly ground black pepper
For the Sauce:
1 cup roughly chopped mango
1 cup coconut milk
1 medium onion
2 cloves garlic, chopped
1 tsp. ginger, chopped
2 tsp. curry powder
Preheat oven to 350 degrees F.
Marinate chicken with the first five ingredients. Place chicken in a baking dish skin-side up and put to bake for 25 minutes.
Make the sauce: add the coconut milk and mango to a blender and purée until smooth.
Heat oil in a large sauté pan over medium heat. Add onions, garlic and ginger, stirring occasionally until soft, about 5 minutes. Add the curry, cook for another minute. Add the mango coconut purée and simmer for 5 minutes on low heat. Remove from heat and set aside.
When chicken is almost ready pour the mango-coconut sauce over the chicken and leave to cook for an additional 5 minutes. If desired, serve on a bed of rice.