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Brindha, Taste Maker

Mango Chicken Curry

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 onion

  • 1 cinnamon stick

  • 3 cardamom

  • 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

To Grind

  • 1 tsp fennel seeds

  • 2 onions

  • 1 tsp red chili powder

  • 3/4 tsp coriander powder

  • 1 tsp ginger garlic paste

Preparation

  • 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.

Lets Cook

  • 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!

Notes

  • 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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