Mango Chicken Curry (Raw Mango Chicken Curry, summer special)

Name: Mango Chicken Curry (Raw Mango Chicken Curry, summer special)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Indian
Ingredients: 1 kg Chicken (curry cut pieces); 1 tsp Salt; 1 tsp Turmeric; 1 tbsp Kashmiri Red Chilli Powder; 1 tbsp Coriander Powder; 1 tsp Cumin Powder; 2 tbsp Ginger Garlic Paste; 2 tbsp Oil; 2 tbsp fresh Coriander (chopped); 0.33 cup Mustard Oil; 1 in Cinnamon Stick; 15 sprigs Curry leaves; 6 piece Green Chillies (slit); 4 cups Onions (finely chopped); 2 cups Raw Mango (finely chopped); 1 cup Water; 1 tbsp roasted Cumin (coarsely ground); 1 tsp Sugar; 0.5 tbsp Garam masala; Mango Juliennes (for garnish); Chopped coriander (for garnish)

by Leena Kohli (@leenakohli)

Prep Time

30min

Cook Time

45min

Total Time

1hr 15min

Indian Lunch Dinner Main Course Nut-Free Non-Vegetarian

Summer special, Mango Chicken Curry is a delightful mix of juicy chicken pieces, tangy raw mangoes, and a variety of aromatic spices that everyone will love. Perfect for hot days, this dish combines the refreshing tanginess of raw mangoes with flavorful spices, making it both tasty and satisfying. It's easy...

Ingredients

6 Servings

(1 serving = 1 bowl)

For Marination

1kg
Chicken (curry cut pieces)
1tsp
Salt
1tsp
Turmeric
1tbsp
Kashmiri Red Chilli Powder
1tbsp
Coriander Powder
1tsp
Cumin Powder
2tbsp
Ginger Garlic Paste
2tbsp
Oil
2tbsp
fresh Coriander (chopped)

For Cooking

1/3cup
Mustard Oil
1in
Cinnamon Stick
15sprigs
Curry leaves
6piece
Green Chillies (slit)
4cups
Onions (finely chopped)
2cups
Raw Mango (finely chopped)
1cup
Water
1tbsp
roasted Cumin (coarsely ground)
1tsp
Sugar
1/2tbsp
Garam masala
Mango Juliennes (for garnish)
Chopped coriander (for garnish)

How to make Mango Chicken Curry (Raw Mango Chicken Curry, summer special)

Marination

In a large bowl, combine the chicken pieces with salt, turmeric, Kashmiri red chilli powder, coriander powder, cumin powder, ginger-garlic paste, oil, and fresh coriander. Mix well to ensure the chicken is evenly coated.
Cover and marinate for at least 30 minutes. For deeper flavor, marinate for 2 hours in the refrigerator. Set aside.

Cooking

Heat mustard oil in a wok over medium-high heat until it reaches its smoking point. Allow the oil to cool slightly, then reheat it over medium-high heat.
Add the cinnamon stick, curry leaves, and slit green chillies. Sauté until fragrant.
Add the chopped onions and cook, stirring frequently, until they become translucent and slightly golden.
Add the marinated chicken and sear on high heat until the chicken changes color, about 5-6 minutes.
Add the chopped raw mangoes and mix well. Pour in the water, stir, cover and cook until the chicken is tender and fully cooked.
Add the roasted cumin, sugar, and garam masala. Mix thoroughly and simmer on low-medium heat for 4-5 minutes to allow the flavors to meld.
Garnish with fresh coriander and mango juliennes.
Serve hot with roti, naan or rice as a main or side dish.

Tips & Tricks

Mustard oil can have a strong flavor. You can either substitute it with vegetable or canola oil or mix mustard oil with a neutral oil like vegetable or canola oil to balance the taste.
If you find the dish a bit dry, feel free to add more oil during cooking.
Adjust the number of green chillies according to your spice preference. Slitting them allows their flavor to infuse without making the dish overly spicy.
If the curry is too thick, add a little more water to achieve the desired consistency. Conversely, if it’s too watery, simmer it for a bit longer until it thickens.
This dish tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.