Tangy Mango Chicken Curry Recipe

Thursday, April 24, 2014, 12:29 [IST]

The mango season is here. People wait for summer only to get a taste of this delightful fruit. Mangoes are enjoyed in all their forms. Whether they are ripe or unripe, people love to indulge in this 'King Of Fruits'.

Unripe mangoes have a flavour of their own. The subtle flavour and the tangy taste of unripe mangoes makes them a perfect ingredient to use in various dals and curries. So, today we have a chicken recipe which is prepared with unripe mangoes. This tangy mango chicken curry is prepared with mango paste which is combined with other exotic spices to give this dish a delectable taste which is simply hard to resist.

So, wait no more, get your mangoes and prepare this tangy mango chicken curry. You will surely love the tangy kick in your regular taste.

ALSO SEE: Tangy 'AAM' Recipes Which Will Make Your SLURP!

Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

Boneless chicken- 1kg (cut into medium pieces)

For Marinade

Lemon juice- 2tbsp
Curd- 2tbsp
Unripe mango- 1 (diced)
Garlic- 5-6 cloves
Green chillies- 2
Salt- as per taste

For Curry

Onions- 3 (diced)
Garlic- 4 cloves
Unripe mango- 1 (diced)
Green chillies- 2
Turmeric powder- 1tsp
Red chilli powder- ½ tsp
Cumin powder- 1tsp
Coriander powder- 2tsp
Cumin seeds- 1tsp
Sugar- ½ tsp
Salt- as per taste
Oil- 4tbsp
Coriander leaves- 2tbsp (chopped)

Procedure

For Marination
1. Grind the mango pieces, garlic, green chillies together in a mixer with a little water into a thick paste.
2. Marinate the chicken pieces with this paste, lemon juice, curd and salt for about 25-30 minutes.

For Curry
1. Grind the mango pieces, garlic, green chillies together in a mixer with a little water into a thick paste. Keep it aside.
2. Grind the onions to a thick paste and keep it aside.
3. After 30 minutes, heat two tablespoons of oil in a pan and fry the chicken pieces in it. Keep the flame on medium.
4. Fry the chicken till it turns golden brown in colour.
5. Once done, switch off the flame and keep the chicken aside.
6. Heat two tablespoon of oil in another kadhai.
7. Add cumin seeds to the kadhai and saute for a few seconds.
8. Then add the onion paste and fry for 5-6 minutes on medium flame.
9. After that add the prepared mango paste, turmeric powder, cumin powder, coriander powder, red chilli powder, sugar and saute for another 5-6 minutes on medium flame.
10. Now add the fried chicken pieces and salt to it.
11. Add a little water and mix well.
12. Cover the kadhai with a lid and cook for 20 minutes on low flame.
13. Once the chicken is cooked, remove the lid and switch off the flame.
14. Garnish the chicken curry with coriander leaves.