Mango and Chilli Chicken

Amy Massey
by Amy Massey
4 Servings
1 hr

I love to make this dish on a warm summer evening, just like the many we have been lucky enough to have early in the UK this year. The combination of sweet and spicy works together perfectly and is complimented by the warm toasted spices such as fennel and cumin.


Scotch bonnet chillies are one of my absolute favourites because if you're a big chilli fan, you will appreciate that these bad boys not only pack a spicy kick, but also have a fruity undertone to them.


This recipe is easy to put together but benefits greatly from marinating overnight first. After that, it's simply a case of throwing it in the oven and serving with sides of your choice, such as rice and a simple side salad.

Simple yet delicious, the perfect dinner for a Sunday evening.

The chicken in marinated in the freshly made mango sauce for 24 hours to ensure it really takes on the flavours and retains its moistness once cooked.

Once cooked, the sweet and spicy sauce thickens almost to a Caribbean style gravy!

Mango and Chilli Chicken
Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Ingredients
  • 1 tsp mixed peppercorns
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp salt
  • 1 large mango, peeled and diced
  • 4 tbsps white wine vinegar
  • 4 tbsps sugar
  • 1 scotch bonnet chilli, deseeded and very finely chopped
  • 2 cloves garlic, peeled and crushed
  • Large handle fresh coriander, roughly chopped
  • 4 large skinless chicken breasts
Instructions
Place a frying pan over a medium heat and when hot, add the whole spices. Toast until the seeds begin to pop.
Transfer the spices to a spice grinder or grind using a pestle and mortar together with the salt.
Put the spices, mango, vinegar, sugar, chilli, garlic and coriander into a food processor and blend until smooth.
Lightly score the chicken breasts and place in an oven proof casserole dish. Coat evenly in the sauce, then cover and leave to marinade in the fridge, ideally overnight or a minimum of 2 hours.
Preheat your oven to 180C/350F.
Cover the dish with the chicken in foil and place in the centre of the oven. Bake for 30 minutes, then remove the foil and bake for a further 10 minutes.
Once cooked, serve immediately,.spooking any extra sauce on top of the chicken.
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