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Friday, 13 April 2018

Green Mango Chicken Curry


          This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table. 

          Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapati. In my opinion it is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy by checking for a step by step pictorial recipe. 





  • 1 whole chicken, cut into medium size pieces
  • 1 small raw mango, grated
  • 1 small raw mango, sliced
  • salt to taste
  • 1 tsp. turmeric powder
  • 2 tbsp. red chili powder or to taste
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 3 tbsp. mustard oil
  • 2-3 whole dry red chilies
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. panch phoron powder
  • 1 tsp. coriander leaves, chopped





           Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chili powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.

           Heat remaining oil and saute the dry red chilies and sliced mango for 1-2 minutes. Add the onion and stir fry till light brown. Add the ginger-garlic paste and continue to saute for a few seconds more.

          Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.

           Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes. Garnish with coriander leaves and serve with either rice or chapatis. 





                     Marinate the chicken with raw mango paste, salt, turmeric powder, red chili
                     powder, coriander powder, cumin powder & 1 tbsp. mustard oil.
                  


                     Heat remaining oil and saute the red chilies & sliced mango for 1-2 min.



                      Add the onion and stir fry till light brown. 



                     Add the ginger-garlic paste and continue to saute for a few seconds more.




                     Add the marinated chicken and mix well. Cook, covered on a low flame till
                     dry. Add 1/2 cup water and continue to simmer till done and when oil leaves 
                     the sides of the pan. Switch off the flame.





                     Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix
                     well and keep it covered for 2-3 minutes. 





                     Garnish with coriander leaves and serve with either rice or chapatis. 











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