Thai Chicken Curry Noodles – Delishar

Recently, the husband took me to a modern Thai restaurant for our lunch date. I looked through the menu and decided on stepping out of my comfort zone by ordering something new. I had no idea what I will be getting when I ordered the Chiang Mai Noodles. But hey, I have never had bad Thai food before! Excluding those from the USA taste like nothing, and adds almost a can full of bamboo in each dish.

I was pleasantly surprised when the waitress served up a piping hot bowl of thick Thai chicken curry noodles. Hot, spicy, lemak, and chicken that falls off the bone! So delicious, I wished it came in a bigger serving. Although quite honestly, I was already full to the brim.

So as I was planning what to make for dinner after my helper thawed out the chicken mid wings; I thought of making my version of Chiang Mai Noodles. A one pot meal in my Le Creuset French oven of course! Do you know the difference between a Dutch oven and a French oven? A traditional Dutch oven is made fully of cast iron, and a French oven is a Dutch oven coated with enamel. This serves as a protective layer for the bare cast iron from rusting and creates a non-stick surface. The enamel coating also means that there is no need to season the pan after each use, and before storage. Cooking acidic food will not be a problem, unlike bare cast iron where the acid may strip the seasoning on the pan, and result in dis-colouration and metallic-tasting food. Another reason to love my Le Creuset French Oven even more! 

Everything was cooked in the French oven. The rice sticks were cooked in the curry broth, soaking up every ounce of that spicy elixir. The chicken was cooked until it was fall off the bone tender. Just writing up this recipe post is making my mouth water so badly! I guess that’s the disadvantage of being a cooking blogger. I practically look at food all day. From researching recipes, impulsively browsing buying recipe books, documenting my recipes, and updating this cooking blog. I am always hungry. So let’s get cooking, shall we? 

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details! 

thai chicken curry process

Thai Chicken Curry Noodles

Sharon of Delishar

  • 9 chicken mid wings
  • 4 tbsp thai red curry paste or to taste
  • 4 cups low sodium chicken broth
  • 1 cup coconut milk
  • 1 russet potato 1 inch cubes
  • 3 servings of dried rice sticks pad Thai noodles
  • 1 lemongrass bruised
  • 4 slices of galangal / blue ginger
  • 3 cloves garlic smashed
  • 1 tbsp oil optional if your curry paste already has oil
  • Fish sauce to taste
  • Handful of bean sprouts
  • Lime wedge and cilantro to garnish
  • Heat pan on medium with curry paste, garlic, galangal, and lemongrass.

  • Saute for a minute until fragrant.

  • Pour in coconut milk and chicken broth, then bring to boil over medium-high.

  • Lower heat to medium low and add chicken.

  • Cover, and allow to simmer for 15 minutes, then add potato cubes.

  • Cook for about 10 minutes, and add rice noodle stick.

  • Allow to cook for 7-10 minutes until noodles are soft but not over cooked, and potatoes tender.

  • Stir constantly to avoid sticking at the base.

  • Season with fish sauce to taste.

  • Serve garnished with bean sprouts, lime, and cilantro.

This recipe was made in my trusty 26cm Le Creuset French oven.
I like my bean sprouts raw for the crunch, plus the hot curry will help cook it when stirred in.
You can blanch it if you prefer it cooked.

thai chicken curry 5

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Japanese Curry Fried Rice with Chicken Katsu – Delishar

The husband is a big fan of Japanese curry. I mean, who isn’t? That distinctly rich, thick, and mildly spicy curry with a hint of cocoa. Sooooooooooo good, and so simple to make! This dish was inspired by Pepper Lunch. That delicious sizzling Japanese cast iron hot plate meal. My go to is always the curry beef rice with cheese. Darn, my tummy is growling again!

Anyway, with that in mind, I added the Japanese curry roux to my fried rice. Then jazzed it up a little more with more curry powder, and cocoa powder. Yes, cocoa powder. For a richer, deeper flavour, and colour too. Do you know that Japanese curry has cocoa powder added to give you that rich colour? So why not a little more? 🙂

I used a mix of cornflakes and panko for my breading to make it extra crispy. But you can also just all panko to safe some time from crushing the cornflakes. Which I find extremely therapeutic when I’m feeling stressed! Almost like popping bubble wrap. 😀

Check out my other recipes using Japanese Curry: Baked Curry Katsu Don, Japanese Curry Beef Baked Rice.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Chicken Katsu Process

Curry Fried Rice Process

Japanese Curry Fried Rice with Chicken Katsu

Sharon of Delishar

Japanese Curry Fried Rice

  • 2 cubes of curry roux melted
  • 1 tbsp curry powder
  • 1 tbsp cocoa powder
  • 3 cups cooked rice preferably cooked a day before
  • 3/4 cup frozen mixed vegetable thawed
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 2 tbsp cooking oil

Chicken Katsu

  • 3 chicken breast butterflied
  • 1 large egg lightly beaten
  • 1/4 cup plain flour
  • 1/2 cup panko bread crumbs
  • 1/2 cup crushed cornflakes
  • 1/4 cup cooking oil
  • Salt and pepper to taste

To serve

  • 3 eggs
  • 1/4 cup Japanese mayo
  • 1-2 tsp wasabi or to taste

Japanese Curry Fried Rice

  • Heat curry roux in microwave for 40 seconds to melt.

  • Heat pan on medium high, and add 2 tbsp oil.

  • Saute onion until soften, then add garlic, and mixed vegetable.

  • Add rice and use a spatula to break up the clumps.

  • Sprinkle the cocoa powder and curry powder.

  • Add in the curry roux.

  • Mixed until combined.

  • Season with salt and pepper to taste, then remove from heat.

Chicken Katsu

  • Season chicken with salt and pepper on both sides.

  • In a plate, mix cornflake and panko together.

  • Dredge chicken in flour, then dip in egg.

  • Coat chicken with panko and cornflake mix.

  • Heat pan on medium high, add oil.

  • When oil is hot, shallow fry chicken until golden on both sides. (about 3 minutes)

Curry Katsu

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Thai Curry Risotto with Sous Vide Egg – Delishar

A couple of weeks ago, I got to work with an electronic kitchen machine, the Bellini SuperCook Kitchen Master. I conveniently named her Belle. Belle was the sous chef in my very tiny kitchen. And she was an awesome help, not only because of the efficiency of her work, but also because she worked over-time for me without complaining. That freed up my time for me to do some very important stuff, shopping. On-line shopping for CNY clothing to be specific, and 2 dresses to be even more specific. 😛 So, thank you Belle. Without you, I’d be standing by the stove, sweating my behind off and working the arm muscles with the constant stirring of the risotto. 


Two weeks ago, I shared how I used the Bellini SuperCook to make Hainanese Chicken Rice. The machine allowed me to steam a whole chicken, collect the juices to make fragrant chicken rice. As mentioned before this affordable German engineered cooking machine that will be available in SG soon. Priced at almost half of what you will pay for competing brands. 

Hereis a quick look at the Specifications of the Bellini SuperCook:

  • 2 Liters Stainless Steel Jar
  • 13 functions including steaming, blending, kneading, pulverising and chopping
  • Cooking temperature: 40 ° – 130 °C, in 5 °C steps
  • 1000W heating for cooking, 500W for mixing
  • 10 speeds + turbo mixing functions
  • Libra Weighing scale
  • Standard accessories: Vapore steam trays, measuring cup, 
stainless steel knife (Sharp), 
stainless steel knife (Blunt),
stainless steel jar, cooking basket, whisk paddle, spatula, recipe book, Yumi App with SD card.
  • Yumi Control System with 36 installed recipes collection and access to over 3800 free online recipes that you can download and save on the system.
  • Wifi synchronisation between the Yumi Control System and SuperCook Yumi App on your mobile phone. Your phone would then guide you through the precise steps of cooking your favourite dish. You can either create your own recipes and upload them or you can download the free recipes and use them at your convenience

This time, I made a creamy risotto that packs a punch, then topped it with a 75C sous vide egg with lava yolk for the double oomph factor. When I first received the machine, and learned about the stirring blade, it struck me that I can make creamy risotto without any effort at all! So naturally, I started pairing ingredients in my head.

A lot of my cooking blog readers have requested for vegetarian recipes (yes, of course I heard you). So here’s one to add on to your cooking repertoire. Of course, the egg is up to your personal preference. I opted for an organic vegan curry paste in this recipe, but you can use whatever you fancy. 

The SuperCook did a wonderful job as you can see. From chopping to sautéing, and cooking the risotto perfectly! The risotto turned out al dente and absolutely creamy. Because I left it up to the machine to do the cooking & stirring, I have to admit that I was slightly worried that my risotto will turn out like congee, but it didn’t! 

Thai Risotto with Sous Vide Egg 1

Let’s talk about the egg. Yes, I made it in the SuperCook as well. The cooking machine allows you to set and maintain a cooking temperature, and with that function I though why not try to see if I can sous vide something. And sous vide I did. It took a while for the water in the jar to get to the set temperature. I had to do a little trial and error, nothing too major. I used a kitchen thermometer to monitor the water temperature.

First time, I set the temperature to 75C, speed 2 and it took about 18 minutes to get the water up to temperature. Then the next time, I set it at 80C, speed 3 to get the water moving a little more. This time, only about 8-10 minutes to get the temperature up. I lowered the temperature to 75C, and popped the eggs in for 13 minutes. The eggs turned out AMAZING. The husband came home from work, and had 2 servings of the risotto. He commented that it was spicy but could not stop eating it. 2 hours after dinner, he went to the fridge and had another serving.

If you are interested in the SuperCook, and would like to learn more about it, visit for more details, and like their Facebook Page to keep abreast to tips, and promotions. The Bellini SuperCook Kitchen Master is set to launch sometime in March 2016. Register your interest now. 🙂


Thai Curry Risotto


  • 200 g Aborio Rice
  • 200 g Shimeji Mushrooms cleaned and separated
  • 1 tbsp coconut oil or olive oil
  • 2 cloves garlic
  • 1/2 yellow onion
  • 400 ml hot water or salt free vegetable stock
  • 200 ml coconut milk
  • 1/2 cup frozen peas
  • 1 1/2 tbsp red curry paste or to taste
  • Salt and pepper to taste
  • Chopped parsley to garnish
  • Place onion and garlic into jar with sharp blade attached.

  • Process at speed 5, 10 seconds.

  • Scrap down with spatula, and sauté at speed 1, 90C, 3 minutes.

  • Add mushrooms, curry paste, and arborio rice.

  • Sauté at speed 1, 80C, 90 seconds.

  • Pour in hot water/stock, coconut milk, and cook at speed 1, 90C, 18 minutes.

  • Add frozen peas, season with salt and pepper to taste, and cook at speed 1, 90C, 2 minutes.

  • Remove to serving plate, and garnish with chopped parsley.

Directions for cooking in pot/french oven.
Dice onions, and mince garlic.
Saute onion until translucent with coconut oil, then add garlic and saute for 30 secs.
Add rice, mushroom, and curry paste. Saute for 1 minute.
Add hot water/stock 1/2 cup at a time, stirring constantly allowing liquid to be absorbed before adding the next 1/2 cup.
Do the same for coconut milk until desired consistency.
Season with salt and pepper to taste.
Add frozen peas 2 minutes before removing from heat.
Rice should be tender but still firm to the bite, cooking time about 25 minutes.
Garnish with chopped parsley.


75C Sous Vide Egg


  • 2 large eggs
  • 2 litres water
  • Place rice basket into jar.

  • Add enough water to submerge eggs.

  • Remove eggs, and bring water up to temperature.

  • Heat water at speed 3, 80C for 10 minutes.

  • When timer is up place eggs in basket, set at Speed 2, 75C, 13 minutes.

  • Remove from basket and place eggs in cold water to stop cooking process.

  • I recommend to serve immediately.

  • Crack egg over risotto and serve.

Thai Risotto with Sous Vide Egg insta 2

Disclaimer: While this post was a made possible by All the above opinions are of my own.  

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Beef Brisket Curry (咖哩牛腩) – Delishar

I’m sorry that I have been neglecting my blog a little bit. Truth be told, I have been up to my neck with work and a secret project that I have been working on! I can’t wait to share it with you, but I have to keep it on the hush hush for now. 


When I mentioned work, it is on top of recipe development for clients. I was also given some opportunities to do some food styling and food photography, which is really cool! A large portion of my time also goes into developing a new venture with my partners at COOKIT SG (show some love and like the page!). In short, it is a homecooking solution whereby you can order your ready to cook kits from COOKIT SG.

We will provide you with a recipe card developed for ease of cooking. Source and pre-portion the ingredients for you, so it eliminates the need for measuring. And deliver it right to your door step! All you need to do is to prep as per recipe card, and cook. A brand new Christmas Cookit menu complete with dessert is set to launch very soon. So do look out for it.


Let’s get back to this dish. Not sure why I took so long to get down to making this ultra yummy Cantonese dish! Something that you’ll find at Hong Kong cafes or restaurant. I made this to serve 4, but I could have sworn that the husband had 3 servings that night. He liked it so much that he wanted me to make it again the following week, which I gleefully obliged. Mainly because I get to enjoy it too! LOL! 


Curry Beef Brisket


  • 500 g beef brisket cut into 1 inch chunks
  • 3 cloves garlic
  • 1 large carrot cut into one inch pieces
  • 1 yellow onion sliced into wedges
  • 1-2 red chilli seeded and sliced into chunks
  • 2 russet potatoes cut into 1-1/2 inch cubes
  • 1 tbsp Chu Hou sauce
  • 3 tbsp yellow curry paste
  • 1 Knorr beef cube
  • 1 tsp sugar
  • 2 dried bay leaves
  • 200 ml coconut milk
  • Enough water to cover beef
  • Salt to taste
  • Cornstarch slurry 2 tbsp corn flour + 2 tbsp water
  • 2 stalks spring onions
  • 4 slices ginger
  • 2 tbsp cooking oil
  • Bring a large pot of water to boil, add in spring onions and ginger.

  • Then at beef and blanch for 5-7 minutes to remove scum.

  • Drain beef and set aside.

  • In a pot, add 2 tbsp cooking oil over medium high heat.

  • Then add onion, garlic, and chilli. Cook until onion starts to soften.

  • Add beef, bay leaves, Chu Hou paste, and curry paste.

  • Stir-fry until combined and fragrant.

  • Add enough water to cover beef, add beef cube, sugar, and bring it up to a boil.

  • Lower heat to a simmer, cover with a tight fitting lid, and simmer for 90 minutes.

  • Check every now and then to make sure water has not evaporated too much. Add more water if needed.

  • Add carrot, and potatoes to the pot.

  • Season with salt to taste. Cover to cook for 10 minutes.

  • Then pour in coconut milk, and enough cornstarch slurry to thicken sauce to desired consistency.

  • Stir and allow to cook for another 10 minutes.

  • Remove from heat and serve garnished with chopped coriander leaves.

You can use more curry paste or add curry powder if you want the spices to be heavier. Different brand of curry paste will have different level of spiciness. I used yellow curry paste that I bought from Thailand. You can fine Dancing Chef in SG, or use Madras Curry paste that can be found at ntuc finest or cold storage.
Chu hou paste can be found at major supermarkets in SG. It is usually placed together with hoisin sauce.


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Asian Meatball Curry (Whole30 & Paleo) – Delishar

As promised, I’ll still continue posting my Whole30 complaint recipes. Being the Asian girl that I am, I still can’t live without Asian food. Particularly hot and spicy Thai food. Since we can’t have rice during the 30 days, it doesn’t mean I can’t enjoy my curries right?

There are 2 ways to go about making the curry. If you are hard working enough, make it from scratch. If you are looking for a shortcut, then make sure you know how to read the label on the curry paste. I read EVERY SINGLE FREAKING curry paste that’s in the 3 supermarkets I frequent to make sure it is compliant. All but one contain sugar, and/or soybean oil, which are whole30 no-nos. 

Then I found Brahim’s chicken curry. Honestly, not the best tasting curry, but it’ll do. I had to doctor it up with some more dried spices. Next time, I’d add some lemongrass, onions, garlic, and ginger paste too. Looking at what I’m typing, I might as well make my own curry paste. Hmmm, perhaps I should! Then freeze them in batches. Recipe idea! heeeeeeeee

Of all the ways that I’ve made cauliflower rice, roasting it in the oven is my favourite method. Simply because it is a pretty hands off process, and it helps to dry the moisture of the cauliflower. This method yields fluffier texture that resembles rice grains. 

Do not skip the step of browning the potatoes. This gives the potatoes a little more of a crust which keeps it from breaking down into mush when cooking. It’s so much more delicious when you take the time to do a little more with the ingredients. Without further ado, here’s the recipe. 

Asian Meatball Curry (Whole30, Paleo)


Serves 4-6


  • 500 g minced pork
  • 1 tbsp minced lemongrass
  • 3 cloves garlic minced
  • 2 tbsp chopped spring onions
  • 2 tbsp chopped cilantro
  • 1 tbsp grated ginger
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • White pepper to taste
  • 2 tsp sesame oil

Curry sauce

  • Compliant red curry paste I used Brahim’s chicken curry
  • Water as needed or coconut milk as needed, read your packaging


  • 2 russet potatoes cut into 1 inch pieces
  • 1 tbsp coconut oil

Cauliflower rice

  • 500 g cauliflower cut into florets
  • 1 tbsp coconut oil
  • Mix all the ingredients for meatballs together and form 1 inch balls.

  • Heat a pot on medium high, and add 1 tbsp coconut oil.

  • Add potatoes and cook until slightly brown.

  • Add curry paste into pot to cook until fragrant.

  • Then add water, stir, and bring to boil.

  • Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!

  • Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.

Cauliflower rice

  • Preheat oven to 200C.

  • Process cauliflower florets in food processor until you get rice like grains.

  • Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.

  • Bake for 12-15 minutes until slightly brown on the sides.

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Chicken Curry Katsu Rice Burger – Delishar

This recipe is long overdue. Therefore, I decided to take a teeny weeny break from sharing Whole 30 recipes, in order to share with you this delectable recipe. I made this ultimate comfort food a couple of weeks before we started on our Whole 30 journey. Honestly, this is the meal that I’d cheat with now that we are done with the program. 

This recipe came about on the fateful day where I could not decide if I wanted Curry Katsu Don or a burger. The best solution was to have a little bit of both, and the best of both worlds. The family and I were sure glad I did that. lol! 

Sure, it can get a little messy eating it. But hey, it’s always fun to be able to play with your food right? The husband was all “Mmmmmms” and “Ahhhhs” while enjoying his rice burger. He was unable to verbalize his delight, but his sound effects said it all for him. I couldn’t get enough of the burger, and secretly wished that my kids would not finish their portion so I can have their left-overs. Alias, I wasn’t that lucky. 🙂

Chicken Katsu Curry Rice Burger


Rice burger

  • 2 1/2 cups Japanese rice cook as per directions
  • 1 tbsp sesame oil

Curry Sauce

  • 4 cubes curry roux
  • 1/2 yellow onion sliced
  • 2 tsp canola oil
  • Water as stated on package

Chicken Katsu

  • 2 chicken breast halved thickness wise to get 4 pieces
  • 1 egg lightly beaten
  • 3 tbsp plain flour
  • 1/3 cup panko bread crumbs
  • 1/4 cup canola oil
  • Salt and black pepper


  • Carrot ribbons made with a potato peeler
  • Butterhead lettuces

Rice burger

  • Cook rice as per instructions.

  • Fluff, and while it is still hot/warm, shape it between 2 cling wrap.

  • Wrap it up and chill for the it to take shape.

  • When ready to cook, brush on some sesame oil on both side of the rice patty.

  • Heat non-stick pan on medium high, and cook rice patty until heated through and slightly crusty.

Curry Sauce

  • Stir-fry onions in a pot over medium high heat with olive oil.

  • Pour in water and bring to a boil, then add in curry roux.

  • Allow to cook until fully dissolved and sauce thickens, about 5-8 minutes.

Chicken Katsu

  • Season chicken with salt and black pepper.

  • Set up dredging station.

  • Dredge chicken in flour.

  • Then dip into egg, dripping off excess.

  • And coat it with panko bread crumbs.

  • Pan fry until golden, about 3 minutes each side.

Putting together

  • Place lettuce and carrot ribbons on rice burger, top with chicken katsu, and spoon over curry and onions.

  • Serve immediately.

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Thai Curry Poached Salmon on Cauli-rice (Whole30, Paleo) – Delishar

I’ve been busy busy busy bee lately. Busy developing a whole lot of new recipes for a new project that will be launched soon. I’ve also been spending a little more time with my girls since it’s summer vacation for them. 

Before school ended, the youngest daughter did a little reflection on our family. In the reflection, she mentioned that daddy like to work on his computer and mommy works on her computer too. And the next thing she said just shattered my heart with guilt. She said, “My mommy loves to work”. 🙁 

You see, she comes back at 1.45pm and when she gets back, I’d still be working at my home office or kitchen if I’m testing/developing recipes. Then I’d be busy setting up for pictures, and shortly after cooking dinner before the husband comes back at 4.30pm. Famished and ready for dinner. In between, she will want my attention, which I’m guilty of not entertaining especially while I’m in the midst of working. Guess that’s the challenge when working from home.  So, I’ve been trying to stop work a little earlier, and spend some quality time with the girls. 

Recipes like this one allows me to finish preparing and cooking dinner within 30 minutes. So that I can spend more time with my girls. And once I have the recipe up on my blog, I can get my helper to recreate these dishes while I play dress up and goof around with my (not so) babies.  Since the girls can’t take spicy food yet, I made their portion with teriyaki sauce instead. 

Poaching the salmon in curry sauce keeps the salmon nice and moist while infusing it with the aromatics in the paste. This is so easy, yet so so good! Definitely making this again for my lunch next week. If you need help making cauliflower rice, refer to this post. Here’s how I made this recipe. 

Saute the curry paste in coconut oil. Then add coconut milk and lime leaves. Bring to a boil.

Add salmon, and bring back up to a boil. Then cover and cook until salmon is cooked through. 

Meanwhile, blanch nai bai in salted water for 30-45 seconds. Then drain and set aside. 

Stir-fry the cauli-rice in olive oil over medium high heat. Season it with salt and black pepper. Assemble and serve immediately. Enjoy!

Thai Curry Poached Salmon on Cauli-rice


  • 2 x salmon fillets 150g each
  • 200 ml coconut milk
  • 2 lime leaves crushed
  • 25 g thai red curry paste mae ploy brand
  • 2 tsp coconut oil
  • 100 g Nai Bai
  • 250 g cauliflower processed into cauli-rice in food processor
  • 2 tsp olive oil
  • Salt and black pepper to taste
  • Chopped spring onions to garnish

Curry Poached Salmon

  • Heat pan on med high with oil.

  • Saute curry paste for 30 seconds.

  • Add coconut milk and bring to boil.

  • Lower heat to low, add lime leaves, and stir until blended.

  • Add salmon and allow to poach for 5-6 minutes on med-low heat or until fish flakes easily.

Stir-fried Cauli-rice

  • Heat frying pan on medium high with olive oil.

  • Add cauliflower rice, and season with salt and black pepper.

  • Stir-fry for 3-5 minutes.

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Mango Chicken Curry – Delishar

We were introduced this dish when we visited our an Indian restaurant during one of our visit back to Wisconsin. The husband knows that this lady here cannot go without spices for too long so I’ll start to get sad and grumpy. So he lovingly hunted down an Indian restaurant for me to refuel. He calls it survival. This is my life equation -> Spices + Coffee = Happiness.

We’d usually go for our usual butter chicken and request the kitchen to tone down the heat so my girls can enjoy too. However, my niece joined us for one of the visits and we asked our waiter to recommend something even milder. He recommended Mango Chicken.

View my Instagram Story highlight of this recipe.

That first bite into the tender piece of chicken started a raving party in my mouth. Creamy, sweet, slightly spicy, aromatic, with a slight tinge of tang. It won me over on so many levels that it has replaced the spot where butter chicken used to sit on the table. This recipe produced a result that is very close to the one we had. This recipe makes me a very happy person.

Mango Chicken

Sharon Lam

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

  • 3 pcs boneless, skinless chicken thighs
  • 1 pcs mango seeded and pureed
  • 1 small red onion finely diced
  • 2 cloves garlic grated
  • 1 tsp ginger grated
  • 1 tsp tomato paste
  • 1/2 cup coconut cream
  • 1/4 cup water
  • salt to taste
  • 2 tbsp ghee or butter
  • Coriander leaves to garnich

Spice marinade

  • 1 tsp paprika powder
  • 1/2 tsp chilli powder or to taste
  • 2 tsp coriander powder
  • 2 tsp garam marsala
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/4 cup plain yogurt or coconut yogurt

Dried spices

  • 1 tsp fennel seeds
  • 6 pods cardamon
  • 1 stick cinnamon
  • 1 bay leaf
  • Mix all the ingredients for Spice Marinade together and divide mixture into 2

  • Pour 1/2 of the mixture over chicken and leave to marinate for 15 minutes or longer

  • Melt ghee over medium heat and fry dry spices until fragrant

  • Then add the other half of the spice marinate, tomato paste and onion

  • Stir-fry until soft then add water, garlic, and ginger to cook for another 30 seconds

  • Add coconut cream and bring to boil

  • Then add marinated chicken and mango puree

  • Allow to simmer until chicken is fully cooked

  • Garnish with coriander leaves

You can use premix curry powder in place of the spice powders. about 2-3 tbsps. Use coconut yogurt for a paleo/whole 30 option.

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