Green Mango Chicken Curry

Name: Green Mango Chicken Curry
Cuisine: Indian
Ingredients: 1 whole chicken cut into medium size pieces; 1 small raw mango grated; 1 small raw mango sliced; to taste salt; 1 tsp turmeric powder; 2 tbsp. red chilli powder or to taste; 1 tsp. cumin powder; 1 tsp. coriander powder; 3 tbsp. mustard oil; 2-3 whole dry red chilies; 1 onion chopped; 1 tsp coriander leaves chopped; 1 tsp ginger-garlic paste; 1 tsp panch phoron powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table.

Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapati. In myOnion it is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy.

Bethica Das @kitchen_flavours

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Ingredients

1whole chicken cut into medium size pieces
1small raw mango grated
1small raw mango sliced
to tastesalt
1 tspturmeric powder
2 tbsp.red chilli powder or to taste
1 tsp.cumin powder
1 tsp.coriander powder
3 tbsp.mustard oil
2-3whole dry red chilies
1onion chopped
1 tspcoriander leaves chopped
1 tspginger-garlic paste
1 tsppanch phoron powder

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Steps

1

Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chilli powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.
2

Heat remaining oil and saute the red chilies & sliced mango for 1-2 min.
3

Add the onion and stir fry till light brown.
4

Add the ginger-garlic paste and continue to saute for a few seconds more.
5

Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.
6

Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes.
7

Garnish with coriander leaves and serve with either rice or chapatis.