Mango Coconut Baked Chicken with a Hint of Curry

Mango Coconut Baked Chicken with a Hint of Curry
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.

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