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Mango Chicken Curry Recipe
How to make mango chicken curry
Traditionally referred to as pacha manga curry, it is a combination of coconut, curry leaves, mustard seeds, raw mango and tender, juicy pieces of chicken.
- Total Cook Time 40 mins
- Prep Time 20 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Mango Chicken Curry
- 500 gms Chicken
- 1/2 cup Curd
- 2 tbsp Coconut oil
- 1/4 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 CurryHideShow Media
For Paste :
In your blender or food processor, add the all the paste ingredients except the yogurt.
Blend ingredients into a paste then add the yogurt and mix well.
Marinate the chicken in half of the paste and refrigerate for 2 hours.
For Curry :
Heat oil in a pan, add cardamom pods, mustard seeds, cinnamon stick and fennel seeds. Let it splutter.
Add the remaining curry paste and cook out until fragrant, 5-10 minutes.
Now add the coriander, garam masala, chilli powder, salt, onion, garlic and saute for 5 minutes.
Gently pour in the tomato puree and coconut cream, stir well.
Bring to the boil before adding the marinated chicken and the mango. Keep the flame low to medium.
Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
Garnish with coriander leaves, curry leaves and crushed coconut. Serve hot with a side of steamed rice or chapati.