This is a unique recipe from Southern India for every mango lover. Mango is a tropical fruit and is hence used a lot in South Asian countries. Mangaluru has a variety of wild mangoes and hence created a dish which combines the sweetness and sourness of mangoes with chicken. This Mango Chicken Curry is the amalgamation of different flavours - it is sweet, sour and spicy at the same time. This dish is a must-have during summers, as it is refreshing and contains less calories than a normal chicken curry. Serve this dish with hot steamed rice and I promise .. you won't be able to forget the delectability of this recipe for days. This dish can be made with boneless chicken but I would recommend you to use chicken with bones.. as it's juices adds that extra flavour to the dish.
Ingredients :
2 tblsp coconut oil
1 large onion thinly sliced
2 dry bedagi chillies broken
1 sprig curry leaves
1 tsp mustard seeds
pinch of asafoetida
500 gms chicken
1 cup thick coconut milk
1 big just ripe mango diced
1.5 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 lime juice
salt to taste
coriander leaves, curry leaf & mango slice for garnishing
Method :
1. Marinate the cleaned chicken with 1/2 tsp red chilli powder & salt for 20-25 minutes.
2. Heat coconut oil in a kadai, add mustard seeds. When it splutters add sliced onion, asafoetida, curry leaves, broken dry red chillies and saute till they turn golden brown.
3. Add 1 tsp red chilli powder, turmeric powder, cumin powder and saute for a while.
4. Now add in the marinated chicken and saute and cook for 10-15 minutes.
5. Add the thick coconut milk, mango pieces and cook for more 10-15 minutes.
6. When you see the oil separating add little salt and lime juice to make it tangy.
7. When serving garnish with some coriander leaves, lime wedges and mango slices.
8. Serve this hot, spicy and slightly sweet-tangy chicken curry with cooked basmati rice or rotis. A perfect summer Sunday meal!
Ingredients :
2 tblsp coconut oil
1 large onion thinly sliced
2 dry bedagi chillies broken
1 sprig curry leaves
1 tsp mustard seeds
pinch of asafoetida
500 gms chicken
1 cup thick coconut milk
1 big just ripe mango diced
1.5 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 lime juice
salt to taste
coriander leaves, curry leaf & mango slice for garnishing
Method :
1. Marinate the cleaned chicken with 1/2 tsp red chilli powder & salt for 20-25 minutes.
2. Heat coconut oil in a kadai, add mustard seeds. When it splutters add sliced onion, asafoetida, curry leaves, broken dry red chillies and saute till they turn golden brown.
3. Add 1 tsp red chilli powder, turmeric powder, cumin powder and saute for a while.
4. Now add in the marinated chicken and saute and cook for 10-15 minutes.
5. Add the thick coconut milk, mango pieces and cook for more 10-15 minutes.
6. When you see the oil separating add little salt and lime juice to make it tangy.
7. When serving garnish with some coriander leaves, lime wedges and mango slices.
8. Serve this hot, spicy and slightly sweet-tangy chicken curry with cooked basmati rice or rotis. A perfect summer Sunday meal!
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