MANGO CHICKEN CURRY RECIPE /EASY SIDE DISH FOR ROTI,CHAPPATHI OR NAAN

Print Recipe

Total Time 30

Course Side Dish

Cuisine Indian

Servings 5

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

Instructions

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. Now 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 and 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.

Notes

The spice levels in the curry can be adjusted according to your preference.
Increase or decrease the amount of green chilies and chili powder to make it milder or spicier.
Just before serving, sprinkle some freshly chopped coriander or cilantro on top of the curry.
It adds freshness and brightens the flavors.
Remember to taste and adjust the seasoning throughout the cooking process to suit your preferences.
Ensure that the mangoes you use for the curry are ripe.

Keyword gravy,kuzhambu,kulambu, kulambu,kuzhambu,gravy,semigravy