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Mango Chicken Curry Recipe
The mango is the national fruit of India & rightfully so, since the mango is indigenous to India. Mango Chicken is a family favorite in my house, especially among the kids (but I think the adults love it just as much if not more). This delicious curry combines sweet, spicy & sour flavors all in one tasty little bite!
If you are unable to find ripe mangoes in your area, feel free to substitute with papaya, pineapple, peaches or even bananas. The only requirement is that the fruit should be ripe but still firm.
This dish can also be made using shrimp, scallops, paneer or extra firm tofu. Just remember to adjust the cooking times accordingly.
MANGO CHICKEN CURRY
1 lb boneless/skinless chicken, cut into 1” pieces
1 mango, peeled & diced (or 2 cups of your favorite fruit diced or a combination of fruits)
1 large onion, thinly sliced
2 garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
6-8 fresh curry leaves
½ tsp turmeric (haldi)
½ tsp ground cumin powder
½ tsp ground coriander powder
¼ tsp ground fennel seeds
¼ tsp smoked Spanish paprika
1 tsp garam masala
½ tsp red pepper flakes, to taste
½ cup coconut milk (you can use yogurt or light cream)
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
toasted unsalted nuts, chopped for garnish (cashews, almonds, pistachios, pine nuts…), optional
In a medium size wok or deep skillet on medium high heat, add the oil. When the oil is hot, add the onions and stir-fry for 3-4 minutes until just slightly browned. Next add the ginger, garlic and fresh curry leaves. Stir fry for another minute or so and then add the spices (turmeric, ground cumin powder, ground coriander powder, ground fennel seeds, garam masala, paprika, red pepper flakes, salt & pepper). Stir fry for just another 1-2 minutes and then add the chicken pieces. Mix well to combine all of the ingredients together & then reduce the heat to medium low. Cover and let cook for 6-8 minutes or until the chicken is fully cooked. To finish the dish, add the mango pieces along with the coconut milk. Let cook for another couple of minutes, garnish with the cilantro leaves & chopped nuts. Serve with fresh rotis or chapatis and fragrant Basmati rice.
If you prefer a spicier dish, add a pinch of red chili powder or a few small green Thai chilies or even a few dried red chilies to pack a spicy punch. You can also add a pinch of good quality curry powder along with the other spices for a different but equally delicious flavor. A handful of raisins will also add a lovely flavor, add them along with the onions. You could also add about ½ cup or so of diced red bell pepper along with the chicken.
Content copyright © 2014 by Sadhana Ginde. All rights reserved.
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