- 4 T teriyaki sauce
- 2 T brown sugar
- 12 chicken wings
- 2 T tikka paste
- 1 x 400 g can coconut milk
- 200 g pad thai noodles, cooked
- 2 ripe mangoes, diced
- 1 red onion, thinly sliced
- 1 green chilli, chopped, for serving
- 1 cup coriander, chopped, plus extra for serving
- Fresh curry leaves, for serving
- Sea salt and freshly ground black pepper
- 2 T olive oil
Preheat the oven to 180°C.
In a mixing bowl, combine the teriyaki sauce, brown sugar and 1 T olive oil, then toss in the chicken wings and coat evenly.
Remove the chicken wings from the marinade and place on a baking tray. Bake for 20 to 25 minutes, basting often with the remaining marinade, until cooked through and sticky.
Place a saucepan over a medium heat and add the remaining olive oil and the tikka paste. Gently fry for 20 seconds, then add the coconut milk and stir. Simmer for 20 minutes, or until slightly reduced and fragrant.
Add the cooked noodles and chopped coriander and warm through. Distribute between four bowls and top with the sticky chicken wings, diced mango and onion.
Scatter over the chilli, fresh coriander and curry leaves. Season to taste and serve immediately.
Per serving: 3933.9 KJ, 45 g protein, 48.8 g fat, 76.6 g carbs
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes. Your guests will love a bowl of this creamy, infinitely fragrant curry topped with sticky chicken wings.