Byron Bay Chilli Co: Coconut Mango Chicken Breasts and Almond Pilaf

In Spicy Main Dishes by Mark MaskerLeave a Comment

We’ve long been fans of the sweet love between peppers and mango. Now Byron Bay Chilli Co makes it a threesome with the addition of coconut into the mix, courtesy of their Fiery Coconut Chilli Sauce.

Coconut Mango Chicken Breast Ingredients

  • 4 chicken breast fillets
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons BBCC Heavenly Habanero Chilli Sauce
  • 2 tablespoons BBCC Fiery Coconut Chilli Sauce
  • 1/2 cup Greek style yogurt
  • 1/4 cup coarsely chopped coriander
  • ripe mango slices


  1. Brown the chicken breast fillets in hot oil on both sides. Season them with salt and pepper.
  2. Mix together the chilli sauces and yogurt. Turn the heat to low and pour the yogurt mixture over the chicken. Cover with a lid and cook gently for 15 minutes.

Almond Rice Pilaf Ingredients

  • 2 cups long grain white rice
  • 2 tablespoons vegetable oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken stock
  • 1/4 cup currants and/or finely chopped dried apricots
  • 1/4 cup toasted slivered almonds


  1. Saute the rice and onion together in hot oil until golden. Add the garlic and stir briefly.
  2. Pour over broth, turn heat to low, and cover with lid. Steam for 15 minutes or until all liquid has been absorbed.
  3. Stir in the dried fruit and nuts. Replace the lid and allow to sit 2 minutes.
  4. To mould rice, scoop with a plastic measuring cup and press in firmly with the back of a spoon. Turn out rice onto each plate. Place a chicken fillet on the side, drizzle with yogurt sauce and sprinkle with coriander.
  5. Serve ripe mango slices on the side.
Serves 4
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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