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Prep Time 10 minutes - 1 hour - Serves 5

Now, although we all love a curry in my house, the problem is that I like it really spicy and everyone else likes it super mild. So what I have to do is make it mild then load my portion with loads of chillies. That’s what you call compromise cooking hahaha.


  • 3 tbsps of curry powder, I used mild because my family can’t take the heat or you could use jerk spice.

  • 5 chicken legs.

  • 2 red onions, roughly sliced.

  • 1 thumb piece of fresh ginger, grated.

  • 2 red peppers, roughly chopped.

  • 2 yellow pepper, roughly chopped.

  • 400 ml of coconut milk.

  • 200 ml of chicken stock.

  • 2 tbsps of Worcestershire sauce.

  • 200 g of mango pulp/purée.


  1. Into a large bowl add the curry powder along with enough oil so that you can make a paste. Add the chicken, coat and then place to one side. If possible allow this to marinate for as long as possible or even better overnight.

  2. Place a large pot over a high heat and brown the chicken on both sides, around 10 minutes. Remove from the pan and leave to one side.

  3. Next, add the onions and ginger to the pot, season and cook over a low heat for 5 minutes or till the onions start to soften.

  4. Return the chicken to the pot and pour over the coconut milk, stock, Worcestershire sauce and add the peppers. Bring to a boil then reduce and pop a lid on. Simmer for 40 minutes or till the chicken is cooked.

  5. Once the chicken is cooked pour in the mango and mix. Serve with some rice and I also like to add a few sliced chillies, some fresh coriander and an extra drizzle of mango purée.


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