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Mango Chicken Curry For Summer Blast!
Mango chicken is undeniably a specialty of the coasts. This Indian curry recipe is characteristically more popular in the island city of Mumbai and the 'gaons' of Goa. Chicken embroiled in rich mango curry could only be delicious but it is a very summer specific recipe. The best time to try this Indian curry recipe with chicken is when the mangoes are just about half ripe (which is now, in the month of March).
Mango chicken is not a very delicate dish to prepare but this easy chicken recipe fares well with coconut oil for cooking. If you do not like the flavour then mustard oil could be a good replacement. If you like your mango curry to be really tangy then choose unripe mangoes or else the sweet and sour flavour of half ripe mangoes is really intoxicating. This Indian curry recipe has to enjoyed leisurely with plain rice to taste all the flavours properly.
Ingredients For Mango Chicken:
1.
Chicken
(boneless)
500
grams
2.
Baby
onions
2
(paste)
3.
Mango
1
(peeled
and
cut
into
small
pieces)
4.
Coconut
(grated)
1
cup
5.
Garlic
2
cloves
6.
Ginger
1
inch
piece
7.
Green
chillies
2
8.
Dry
Red
Chillies
2
9.
Fennel
seed
1
teaspoon
10.
Turmeric
powder
1
teaspoon
11.
Red
chilli
powder
1
teaspoon
12.
Mustard
seeds
1
teaspoon
13.
Cardamom
4
pods
14.
Cinnamon
sticks
1
inch
15.
Bay
leaf
1
16.
Coconut
oil
3
tablespoons
17.
Slat
as
per
taste
Procedure For Mango Chicken:
- Make a paste out of garlic, chillies, ginger and dry red chillies. You can either use a blender or do it roughly by hand.
- Marinate the chicken chicken with this paste and keep it overnight in the refrigerator.
- Fry the grated coconut and the onion paste in a pan. When it starts smelling good and browns a little, keep it aside.
- Heat oil in a deep bottomed pan. Season it with bay leaves, cardamom, cinnamon sticks, mustard seeds and fennel seeds.
- Add the chicken with the marinade into the oil and let it cook on low flame for 5-6 minutes.
- When the oil separates from the curry add the fried coconut onion paste to it. Add the powdered spices and stir well.
- Now add the chopped mango pieces and pour 2 cups of water. Add salt; cover and cook for 8-10 minutes on low flame.
Serve mango chicken with steamed rice as a summer delicacy.
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