Mango Chicken Curry (Raw Mango Chicken Curry, summer special)
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
For Marination
- 1kgChicken (curry cut pieces)
- 1tspSalt
- 1tspTurmeric
- 1tbspKashmiri Red Chilli Powder
- 1tbspCoriander Powder
- 1tspCumin Powder
- 2tbspGinger Garlic Paste
- 2tbspOil
- 2tbspfresh Coriander (chopped)
For Cooking
- 1/3cupMustard Oil
- 1inCinnamon Stick
- 15sprigsCurry leaves
- 6pieceGreen Chillies (slit)
- 4cupsOnions (finely chopped)
- 2cupsRaw Mango (finely chopped)
- 1cupWater
- 1tbsproasted Cumin (coarsely ground)
- 1tspSugar
- 1/2tbspGaram 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.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨