Mango Chicken With Dill In Coconut Cream Sauce

Name: Mango Chicken With Dill In Coconut Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces chicken thigh - with bone and skin on; 1 13/16 cups mango fresh, cubes; 1 handful fresh dill stems removed or fresh mint, thinly sliced; 2 tablespoons butter; 1 tablespoon minced garlic; 1 tablespoon chicken stock granules or 2 chicken stock cubes, according to taste; 1 11/16 cups coconut cream or milk, use coconut milk if you prefer a thinner, lighter sauce; salt; pepper; 2 tablespoons olive oil

Servings: persons

1
Begin by preheating oven to 200u00b0C.
2
Clean the pieces of chicken thigh meat and dry them.
3
Place the chicken on a plate and drizzle 2 tablespoons of olive oil on them.
4
Season lightly with salt and pepper. Or use a good Garlic Pepper seasoning for seasoning jobs. I like Masterfoods and Ina Paarman, depending on my location and what's available.
5
Rub the olive oil and seasonings generously all over the chicken meat.
6
Place the pieces of chicken on a baking sheet lined with baking paper.
7
Place in a 200u00b0C oven for 30-35mins or until the skin of the chicken is a beautiful golden brown. I like to turn the oven to top grill function for the last 5 mins to give an extra crispness to the chicken skin.
8
In the meantime, melt 2 tablespoons of butter in a hot saucepan.
9
When the butter is melted but not smoking, add 1 tablespoon of minced garlic. Stir fry the garlic in the butter for a few seconds.
10
When the garlic smells fragrant, add 400ml coconut cream or coconut milk. I like coconut cream because I like my sauce to be very creamy and rich. If you prefer a lighter sauce, use coconut milk or light coconut milk.
11
When the sauce is heated through, add 300g of mango cubes. Stir well to combine.
12
Add the herbs. I like fresh dill or sliced fresh mint for this dish.
13
Add 1 tablespoon of chicken stock granules. Every brand of chicken stock is different so I always add half or 3/4 of the amount in a recipe first, stir it through, taste and then add more if necessary.
14
When the chicken is ready, remove them from the oven.
15
Add the chicken immediately to the sauce. Stir to combine. Let the sauce simmer for 30 seconds. Don't cook the sauce for too long as the mango will soften too much and the sauce may become very thick. If the sauce is too thick, add some water to thin it.
16
Serve with rice and vegetables or with pasta.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 pieces chicken thigh - with bone and skin on, 1 13/16 cups mango fresh, cubes, 1 handful fresh dill stems removed or fresh mint, thinly sliced, 2 tablespoons butter, and more.

Yes, Mango Chicken With Dill In Coconut Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!