This 5-ingredient Mango Chicken recipe makes a quick weeknight dinner featuring juicy curry marinated chicken glazed in a sticky mango sauce.
- 400 grams skin-on chicken thigh - 1/4 teaspoon salt - 4 grams garlic (grated) - 1 teaspoon curry powder - 1/3 cup mango chutney
Trim off any excess fat or gristle and cut the chicken into 4"x3.5" pieces. Season both sides with the salt.
Stir the grated garlic and curry powder together in a bowl to make the curry garlic paste.
Rub the curry garlic paste onto the meat-side of the chicken.
Add the chicken into a non-stick pan over medium-low heat with the skin-side down. Pan-fry while pressing down on the chicken with tongs.
Once the skin-side is browned and crisp, flip the chicken over and brown the meat side.
Once the chicken is cooked through, use a paper towel to soak up any excess oil in the pan.
Add the mango chutney and flip the chicken repeatedly to coat with a thick layer of glaze.