Keralan Mango Chicken Recipe


for the chicken:

4 skinned chicken breasts

2 small bananas

4 Tablespoons Hawkshead Relish Mango Chutney

12 slices (fairly fatty) bacon

Freshly ground Tellecherry Peppercorns

Rice Bran Oil


For the raita:

300 grams of yogurt

1 finely diced small red onion

1/4 peeled and finely diced cucumber (if very watery, you can squeeze out the cucumber in a kitchen towel or paper towel)

1 teaspoon Hawkshead Relish Mango Chutney

1/2 chopped red chili

1 teaspoon chopped mint

1 teaspoon chopped coriander

Good quality sea salt and freshly ground Tellecherry Peppercorns to taste


for the rice:

300 grams Basmati Rice

400 ml Ayam Coconut Milk

10 grams Essential Pantry Cumin Seeds

Chopped fresh coriander leaves


Keralan Mango Chicken Recipe

Serves 4

Hawkshead Relish Company not only makes great relish and chutney, they came out with a great cookbook last year [Embellish with Relish by Maria Whitehead] - chock full of quick and delicious recipe ideas using their products. It's a great thing to have around when you need a quick recipe idea, and have a nice collection of Hawkshead Relish products in your panty - which I highly recommend. Here is one of them.

directions for chicken:

1. Preheat oven to 200 degrees celsius (395 degrees F).

2. Using a sharp knife, make an incision in the top edge of the thicker part of the chicken breast, and open up the top to create a "pouch" inside the chicken breast.  Mash the mango chutney and banana together and, using a piping bag or a plastic bag with the corner cut off, squeeze the mixture into each chicken cavity.  Seal using a toothpick to help hold the stuffing in.

3. Wrap each breast in two slices of "fatty" beacon and season with pepper.  Place breasts in a greased baking dish and drizzle with a little rice bran oil.

4. Bake in pre-heated oven for 20-25 minutes, depending on the size of the breasts. The juices should run clear when pierced with a knife.

5. While chicken is cooking make the raita and rice.

directions for the raita:

1. Combine all ingredients throughly and season with sea salt and pepper to taste.

directions for rice:

1. Place rice in a cooking pot with the coconut milk, adding a little extra water only if needed - depending on the thickness of the coconut milk. Bring to a boil, reduce the heat, and let simmer gently for about 15 minutes, allowing the rice to absorb all the liquid.  Once cooked, let it stand for a few minutes, then fluff with a fork.

2. In a dry frying pan, toast the cumin seeds until they start to change color, then mix toasted seeds with rice just before serving.  Sprinkle rice with fresh coriader and serve with chicken and raita.