Mango chicken curry is creamy, sweet, slightly spicy and aromatic. Adding fresh mango gives it the perfect sweetness which makes the curry incredibly delicious 😋 It goes well with rice or naan.
For the first time, we tasted mango chicken curry in a restaurant and loved the taste! When the manager recommended this dish, we thought of giving it a try and glad we did it. It’s so creamy and delectable.
For the mango purée, use a sweet mango. The conical long mangoes are sweet and tangy compared to the round and broad mangoes. I used Thai mango which is perfect for this recipe!To make mango purée, blend the mango peeled mango pieces without adding any water.
INGREDIENTS:
• Mango – 1 (pureed)
• Coconut cream – 1/2 cup
• Onion – 1
• Ginger – 1 inch (minced)
• Garlic – 3 to 4 cloves (minced)
• Chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Salt – as required
• Coriander leaves – small bunch
• Butter – 1 tbsp
• Oil – 2 tbsp
• Star Anise – 1
• Cloves – 2
• Black cardamom- 3
• Cinnamon sticks – 2
For marination:
• Yogurt/curd – 1/4 cup
• Chilli powder – 1 1/2 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Garam masala – 1 tsp
• Turmeric – 1/2 tsp
PROCEDURE:
1. Add marination ingredients to boneless chicken pieces. Mix well and marinate for atleast 30 minutes.
2. In a pan, add oil and fry onion till it’s slightly browned.
3.Add ginger, garlic and tomatoes and cook for 2 minutes.
4. Add spice powders, salt and cook for 5 minutes. Turn off the stove and let it cool.
5.Grind it to smooth paste.
6. In same pan, add some oil and fry star anise, cloves, cinnamon sticks and black cardamoms.
7. Add the ground paste and marinated chicken and cook for 5 minutes.
8. Add coconut cream to it and cook for 6 to 8 minutes and add butter.
9. Then add the pureed mango and cook for 10 to 12 minutes or till you get desired consistency.
10.Garnish with coriander leaves and serve with rice or rotis.
