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    Goan Spiced Chicken with Mango and Yogurt Chutney

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    Goan Spiced Chicken with Mango and Yogurt Chutney

    • Preparation time: 30 minutes, plus soaking
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes, plus soaking time 60 minutes 50 minutes

    Serves: 4


    • 2 tsp ground cumin
    • 2 tsp ground cinnamon
    • 75g Waitrose Desiccated Coconut
    • 4 tbsp sunflower oil
    • 2 medium onions, roughly chopped
    • 2 tsp each ground cloves
    • 1 pack Waitrose British Chicken 4 thighs
    • 1 pack Waitrose British Chicken 4 legs
    • 1 large mango, peeled and cubed
    • 250g natural yogurt
    • 2 red chillies, deseeded and finely chopped
    • 3 shallots, peeled and finely sliced
    • 1-2 tsp Bart Black Mustard Seeds
    • 2 x 20g packs fresh coriander, chopped


    1. Put the coconut into a bowl and add enough boiling water just to cover it (about 200ml). Leave to soak for about 30 minutes, until all the water has been absorbed.
    2. Heat 2 tablespoons of oil in a large frying pan and cook the onions over a medium heat for 4-5 minutes until soft and opaque. Add the ground spices and season generously with black pepper. Stir for a couple of minutes for the spices to release their fragrance, then add the coconut and cook until it is golden and toasted. Put the mixture into a food processor and blitz.
    3. Heat another tablespoon of oil in the pan, season the chicken and cook on all sides, for 5-10 minutes, until pale golden. Stir in the coconut paste along with about 100ml of cold water and mix together well. Cover and simmer over a low heat for about 25 minutes.
    4. Meanwhile, make the chutney. Mix the mango with the yogurt, half of the chopped chillies and a pinch of salt in a shallow bowl. Heat the remaining oil in a small frying pan and cook the shallots with the mustard seeds for 2-3 minutes until the shallots are golden. Add the remaining chilli, fry for about 45 seconds more, until the shallots char slightly, then scatter the mixture over the mango and yogurt. Set aside.
    5. Remove the lid from the chicken and increase the heat. Cook for 5 minutes more, allowing the chicken and the coconut mixture to darken and the sauce to thicken. The chicken should be thoroughly cooked so that there is no pink meat. Stir in most of the coriander, reserving the rest as a garnish. Serve with the chutney and plain boiled rice.

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