Here’s a delicious recipe for Mango Chicken Curry, a popular dish in Indian cuisine that combines the sweetness of mangoes with savory spices. This recipe serves 4 people.
Ingredients:
- For the chicken marinade:
- 500 grams (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- For the curry:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 cup mango puree (fresh or canned)
- 1/2 cup coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Marinate the Chicken:
- In a bowl, mix the yogurt, ginger-garlic paste, turmeric, cumin, coriander, and salt.
- Add the chicken pieces and coat them well with the marinade.
- Cover and refrigerate for at least 30 minutes (preferably 2-3 hours for better flavor).
- Cook the Chicken:
- Heat oil or ghee in a large pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
- Add the turmeric, cumin, coriander, garam masala, and red chili powder. Cook for a couple of minutes until the spices are well incorporated.
- Combine and Cook:
- Add the marinated chicken pieces to the pan and cook until the chicken is browned on all sides.
- Pour in the mango puree and coconut milk, stirring well to combine.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
- Taste and adjust seasoning with salt and additional spices if needed.
- Serve:
- Garnish with freshly chopped cilantro.
- Serve hot with basmati rice, naan, or roti.
Enjoy your Mango Chicken Curry!
