Mango Chicken Curry Recipe

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Mango Chicken Curry
How to make mango chicken curry
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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 Curry

  • For Paste :
  • 1.In your blender or food processor, add the all the paste ingredients except the yogurt.
  • 2.Blend ingredients into a paste then add the yogurt and mix well.
  • 3.Marinate the chicken in half of the paste and refrigerate for 2 hours.
  • 4.For Curry :
  • 5.Heat oil in a pan, add cardamom pods, mustard seeds, cinnamon stick and fennel seeds. Let it splutter.
  • 6.Add the remaining curry paste and cook out until fragrant, 5-10 minutes.
  • 7.Now add the coriander, garam masala, chilli powder, salt, onion, garlic and saute for 5 minutes.
  • 8.Gently pour in the tomato puree and coconut cream, stir well.
  • 9.Bring to the boil before adding the marinated chicken and the mango. Keep the flame low to medium.
  • 10.Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
  • 11.Garnish with coriander leaves, curry leaves and crushed coconut. Serve hot with a side of steamed rice or chapati.
Key Ingredients: Chicken, Curd, Coconut oil, Coconut milk, Roasted red chilli, Chilli powder, Fennel seeds, Cloves, Ginger garlic paste, Cardamom, Cinnamon, Tomato puree, Cream, Coriander Seeds, Garam masala, Mustard seeds, Mango, Salt, Curry leaves