Chicken Mango Masala

Name: Chicken Mango Masala
Cuisine: Indian
Ingredients: 500 gms boneless chicken, cubed; 3 tbsp. oil; 1 onion, chopped; 1 tsp. ginger, grated; 2 tbsp. garlic-chilli-green mango chutney; 1 tsp. coriander-cumin powder; 1/2 tsp. turmeric powder; 1/2 tsp. garam masala powder; to taste salt; 2 tbsp. cream; coriander leaves, onion rings, lemon wedges and green chilies to garnish; Garlic - Chilli - Green Mango Chutney; 8-10 garlic cloves; 1 tsp. sesame seeds; 4-5 dry red chilies; 1/2 tsp. tamarind paste; 2 tbsp. coconut, grated; 1/2 cup green mango pieces; to taste salt; 2 tbsp. oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is a delicious chicken curry cooked with a combination of chilli-garlic-mango chutney and other spices to get a spicy and a tangy taste. Relish it with some naan or tandoori roti to enjoy it's true flavour.

Bethica Das @kitchen_flavours

Saved

Ingredients

500 gmsboneless chicken, cubed
3 tbsp.oil
1onion, chopped
1 tsp.ginger, grated
2 tbsp.garlic-chilli-green mango chutney
1 tsp.coriander-cumin powder
1/2 tsp.turmeric powder
1/2 tsp.garam masala powder
to tastesalt
2 tbsp.cream
coriander leaves, onion rings, lemon wedges and green chilies to garnish
Garlic - Chilli - Green Mango Chutney
8-10garlic cloves
1 tsp.sesame seeds
4-5dry red chilies
1/2 tsp.tamarind paste
2 tbsp.coconut, grated
1/2 cupgreen mango pieces
to tastesalt
2 tbsp.oil

Saved

Steps

1

Heat 2 tbsp. oil in a non-stick pan and fry the chicken till light brown. keep aside. Add rest of the oil and saute the onion till light brown.
2

Add the ginger, the garlic-chilli-green mango chutney (recipe below), coriander-cumin powder, turmeric powder and garam masala powder with a sprinkle of water. Saute till oil separates.
3

Then add the fried chicken cubes and salt and continue to fry for 3-4 minutes on low flame till dry.
4

Finish off with the cream and serve, garnish with coriander leaves, onion rings, lemon wedges and green chilies.
5

Garlic - Chilli - Green Mango Chutney - Heat oil in a non-stick pan and fry the red chilies for a few seconds. Then add the garlic and saute till light pink in colour. Add the sesame seeds and stir.
6

Cool and grind along with coconut, tamarind, salt and mango pieces to a smooth paste. Serve with dosa, idli or upma. Can be had with paratha or as a spread on breads.