Mango Chicken Curry
There are many kinds of chicken curries. Each one has a different flavor and taste.
But today lets prepare a twisty delight. This version of chicken curry packs a tangy flavor and unique aroma.
It tastes good too and even better the next day!
What do you need for 3-4 servings
400 gm chicken
1 cinnamon stick
1/4 cup yogurt
1/4 tsp turmeric powder
1 tbsp tomato paste
125 ml coconut cream
1 mango (flesh)
1 tsp garam masala
1 tbsp of oil
Salt as per taste
1 tsp fennel seeds
1 tsp red chili powder
3/4 tsp coriander powder
1 tsp ginger garlic paste
Wash and clean the chicken.
Peel off the mango skin and discard the seed. Take out flesh, make a puree and keep it aside.
Finely chop one onion.
Grind the ingredients under “To Grind” list to make a paste. [PIC 1 & 2]
Marinate the chicken with turmeric powder, salt, yogurt and ground paste. [PIC 3]
Leave the chicken to marinate for 2 hours.
Add oil in a pan, When its hot add cardamon, cinnamon stick, finely chopped onion and cook till they become translucent. [PIC 4]
Dilute the tomato paste with 5 tbsp of water and pour it in the pan. [PIC 5]
Add salt as required and cook for 2 mins. [PIC 6]
Add marinated chicken, Cover the pan with a lid and cook for 10 mins. [PIC 7]
Now add water if required and then add garam masala. [PIC 8]
Stir till raw smell of masala goes away.
Add coconut cream and cook for a minute. [PIC 9]
Finally, add mango puree and stir to mix everything well. [PIC 10]
Cook for a min and turn off the heat.
Chicken curry with a tangy twist, Enjoy!
You can use mango puree or pulp instead of fresh mango. Use 3/4 cup if you using puree or pulp.
Thick coconut milk can also be used instead of coconut cream.
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