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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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