Green Mango Chicken Curry
Green Mango Chicken Curry

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, green mango chicken curry. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Green Mango Chicken Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Green Mango Chicken Curry is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have green mango chicken curry using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Green Mango Chicken Curry:
  1. Get 1 whole chicken cut into medium size pieces
  2. Make ready 1 small raw mango grated
  3. Prepare 1 small raw mango sliced
  4. Prepare to taste salt
  5. Get 1 tsp turmeric powder
  6. Make ready 2 tbsp. red chilli powder or to taste
  7. Take 1 tsp. cumin powder
  8. Take 1 tsp. coriander powder
  9. Make ready 3 tbsp. mustard oil
  10. Take 2-3 whole dry red chilies
  11. Get 1 onion chopped
  12. Make ready 1 tsp coriander leaves chopped
  13. Make ready 1 tsp ginger-garlic paste
  14. Take 1 tsp panch phoron powder
Instructions to make Green Mango Chicken Curry:
  1. Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chilli powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.
  2. Heat remaining oil and saute the red chilies & sliced mango for 1-2 min.
  3. Add the onion and stir fry till light brown.
  4. Add the ginger-garlic paste and continue to saute for a few seconds more.
  5. 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.
  6. Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes.
  7. Garnish with coriander leaves and serve with either rice or chapatis.

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