Spice Up You Wednesday With Lip-Smacking Mango Chicken Curry 


New Delhi: Mango Chicken Curry is a combination of coconut, curry leaves, mustard seeds, raw mango and tender, juicy pieces of chicken.  

Ingredients of Mango Chicken Curry 

  • 500 gms Chicken 
  • 1/2 cup Curd 
  • 2 tbsp Coconut oi 
  • l1/4 cup Coconut milk 
  • 1-2 Roasted red chilli 
  • 1 tsp Chilli powder 
  • 1/2 tsp Fennel seeds 
  • 2 Cloves 
  • 1 tbsp Ginger garlic paste 
  • 2-3 pods Cardamom 
  • 2 sticks Cinnamon 
  • 1/4 cup Tomato puree 
  • 1/2 cup Cream 
  • 1/2 tsp Coriander Seeds 
  • 1/2 tsp Garam masala 
  • 1/2 tsp Mustard seeds 
  • 1 large Mango 
  • to taste Salt 
  • Curry leaves  

How to Make Mango Chicken Curry 

For Paste : 

  1. In your blender or food processor, add all the paste ingredients except the yogurt. 
  2. Blend ingredients into a paste then add the yogurt and mix well. 
  3. Marinate the chicken in half of the paste and refrigerate for 2 hours. 

 For Curry : 

  1. Heat oil in a pan, add cardamom pods, mustard seeds, cinnamon stick and fennel seeds. Let it splutter. 
  2. Add the remaining curry paste and cook out until fragrant, 5-10 minutes. 
  3. Now add the coriander, garam masala, chilli powder, salt, onion, garlic and saute for 5 minutes. 
  4. Gently pour in the tomato puree and coconut cream, and stir well. 
  5. Bring to a boil before adding the marinated chicken and the mango. Keep the flame low to medium. 
  6. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through. 
  7. Garnish with coriander leaves, curry leaves and crushed coconut. Serve hot with a side of steamed rice or chapati. 

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