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Mango and Coconut Caribbean Chicken with Sizzle and Spice Potatoes

Mango and Coconut Caribbean Chicken with Sizzle and Spice Potatoes

serving size icon
Serves 4


  • 8 Bone-in Chicken Thighs, or 8 Thigh Fillets
  • 2 tbsp Thai Chilli Sauce with Ginger
  • 400g Potato Medallions
  • 1 tsp Mexican Seasoning
  • 1 C Coconut, plus 1 tbsp for Potatoes
  • Flour and Beaten Egg for coating
  • 4 tbsp Mango Chutney, plus 1 Tbsp for Potatoes
  • 2 Eggs
  • 1 Capsicum, diced


Mix together the chutney, 1/2 cup coconut and chilli sauce. Lift the skin on the thighs and spoon under. Stretch the skin back to seal. Dip into flour and then beaten egg. Place the remaining 1/2 cup coconut onto a tray and dip the chicken thighs to coat. Place onto a baking tray and bake at 180c for 30 minutes for bone-in, 20 minutes for boneless. Sprinkle the mexican seasoning over the potato medallions. Spread with a little chutney and coat with coconut. Bake on a tray at 180c for 10 minutes. Serve with the chicken.


Qty Price
Countdown Chicken Thighs Cutlet Semiboned Small Pk
arrow icon exclamation icon Out of stock Out of stock
Trident Sweet Chilli Sauce $2.49 ea
$2.49 ea
Wattie's Hashbrowns Potato Medallions $3.50 ea was $4.29
$3.50 ea was $4.29
Old El Paso Mexican Taco Seasoning $1.50 ea was $2.49
$1.50 ea was $2.49
Champion High Grade Flour $4.00 ea
$4.00 ea
Pataks Chutney Sweet Mango $5.00 ea club price $7.29 non club member
$5.00 ea club price $7.29 non club member
Fresh Produce Capsicum Green $1.50 ea
$1.50 ea


Qty Price
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Countdown Coconut Fine Desiccated $2.10 ea
$2.10 ea