Mango chicken curry recipe / easy side dish recipes for Roti, chappathi Naan

Mango chicken curry recipe is a delicious and flavorful dish that combines the sweetness of ripe mangoes with the savory taste of chicken and aromatic spices. It is a popular dish in many South Asian cuisines, especially in India.The key ingredient in mango chicken curry is, of course, the ripe mango. The mangoes used should be ripe but not overly mushy. They add a natural sweetness and tanginess to the curry, which complements the savory flavors of the chicken and spices.The chicken is typically boneless and cut into bite-sized pieces.

It is cooked with a variety of spices, including turmeric, chili powder, coriander powder, and garam masala. These spices give the mango chicken curry recipe its rich and aromatic flavor profile.Other ingredients like ginger-garlic paste, green chilies, onions, and whole spices such as fennel, cinnamon, and cardamom are used to enhance the taste. Coconut milk is often added to the curry to give it a creamy texture and a subtle coconut flavor. It helps balance the heat from the spices and adds richness to the dish. Additionally, some recipes may include ground almonds or cashews to further enhance the creaminess and add a nutty undertone. Try this Mango chicken curry recipe for sure.

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Mango chicken curry recipe / easy side dish recipes for Roti, chappathi Naan

INGREDIENTS:

Chicken boneless – 500 gm
mango(ripe) – 1 full (medium size)
Oil – 4-5 tbsp
Sombu/fennel – 11/2 tsp
Cinnamon – 1 piece
Cardamom – 3
Small onion – 1/2 cup(chopped)
Green chillies – 3
Ginger-garlic paste – 2 tbsp
Turmeric powder – 2 tsp
Rock salt as per need
Chilli powder – 2 tbsp
Coriander powder – 1 tbsp
Garam masala powder – 2 tsp
Almond – 3 tbsp
Coconut milk (single extract) – from 1/2 coconut
Some chopped coriander
Lemon juice – 2 tsp

METHOD:

1.Clean the boneless chicken and cut it into small pieces. Set it aside.
2.Peel and dice the grind mango into paste. Set it aside.
3.Meanwhile, grind the almonds into a fine paste using a blender or food processor. Set it aside.

4.Heat oil in a pan or kadai over medium heat.
5.Add sombu (fennel seeds), cinnamon, and cardamom to the hot oil. Sauté for a few seconds until they release their aroma.
6.Add chopped small onions and green chilies to the pan. Sauté until the onions turn golden brown.
7.Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
8.Now, add the chicken pieces to the pan and mix well with the onion mixture.
9.Add turmeric powder, rock salt, chili powder, and garam masala powder to the chicken. Mix everything together until the chicken is coated with the spices.

10.Cook the chicken on medium heat with water until it is half-cooked and tender. Stir occasionally to ensure even cooking then add Almond paste with more water & cook.
11.Once the chicken is half-cooked, add the pureed mango to the pan. Mix well and cook for a few more minutes.
12.Pour the coconut milk (single extract) into the pan and stir well. Adjust the consistency of the curry by adding more water if needed.
13.Cover the pan and let the curry simmer on low heat for about 2 minutes.

14.Taste the curry and adjust the seasoning if required by adding more salt or spices.
15. Finally add chopped coriander lemon juice to the curry. Mix well.
16. Remove the pan from heat and let it sit for a few minutes to allow the flavors to blend.
17.Serve the delicious chicken curry with mango hot with roti, chappathi Or Naan.