Chicken with Green Mango Curry is a modern Fusion recipe for a classic curry of chicken with green mango is an aromatic spice base with onions, tomatoes and chilli. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chicken with Green Mango Curry.
I love my curries and this is a simplified fusion version of a traditional Indian curry acidified with the tartness of green mangoes.
This fusion recipe is based on traditional Indian dishes where green mango is used as a flavouring and acidifying base for curries, pickles and chutneys.
500g (1 lb) cubed chicken
1/4 tsp kalonji (black onion seeds)
1 tsp fresh ginger, grated
1/2 tsp garlic, crushed
1 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp sea salt
1 tsp ground coriander seeds
2 tbsp corn oil
2 onions, sliced
4 curry leaves (fresh are best)
300ml (1 1/4 cups) water
2 tomatoes, quartered
2 green chillies, chopped
2 tbsp fresh coriander (cilantro) leaves, to garnish
Add the chicken cubes to a separate bowl and ad the kalonji, ginger, garlic, chilli powder, turmeric, salt and ground coriander seeds. Rub the spices into the chicken and then add half the mango slices.
Heat the oil in a medium pan and use to fry the sliced onions for about 5 minutes, or until golden brown. Now add the curry leaves (crush these if fresh).
Gradually add the spiced chicken pieces and the mango slices, stirring all the time. When all the chicken and mango mix has been added pour in the water. Reduce the heat and simmer the mixture for about 15 minutes, stirring occasionally, until the chicken is cooked through and the liquid has reduced to a thick gravy.
Add the remaining mango slices along with the tomatoes, green chillies and fresh coriander.
Serve hot, accompanied by rice.
I love my curries and this is a simplified fusion version of a traditional Indian curry acidified with the tartness of green mangoes.
This fusion recipe is based on traditional Indian dishes where green mango is used as a flavouring and acidifying base for curries, pickles and chutneys.
Chicken with Green Mango Curry Recipe
Ingredients:
1 green mango500g (1 lb) cubed chicken
1/4 tsp kalonji (black onion seeds)
1 tsp fresh ginger, grated
1/2 tsp garlic, crushed
1 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp sea salt
1 tsp ground coriander seeds
2 tbsp corn oil
2 onions, sliced
4 curry leaves (fresh are best)
300ml (1 1/4 cups) water
2 tomatoes, quartered
2 green chillies, chopped
2 tbsp fresh coriander (cilantro) leaves, to garnish
Method:
Peel the mango, then slice the flesh thickly from around the stone. Place the mango slices in a bowl and set aside.Add the chicken cubes to a separate bowl and ad the kalonji, ginger, garlic, chilli powder, turmeric, salt and ground coriander seeds. Rub the spices into the chicken and then add half the mango slices.
Heat the oil in a medium pan and use to fry the sliced onions for about 5 minutes, or until golden brown. Now add the curry leaves (crush these if fresh).
Gradually add the spiced chicken pieces and the mango slices, stirring all the time. When all the chicken and mango mix has been added pour in the water. Reduce the heat and simmer the mixture for about 15 minutes, stirring occasionally, until the chicken is cooked through and the liquid has reduced to a thick gravy.
Add the remaining mango slices along with the tomatoes, green chillies and fresh coriander.
Serve hot, accompanied by rice.
chicken, curry, fusion, meat, stew, recipe
Meat
Fusion
Chicken with Green Mango Curry
https://fabulousfusionfood.blogspot.com/2019/04/chicken-with-green-mango-curry-recipe.html
Chicken with Green Mango Curry. This is a modern Fusion recipe for a curry of chicken in a chilli and tomato base that's acidulated and flavoured with green mango.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguk8s1VpxVdCixInXI3pUp7-ScG_f-hSpPsVaNGqk1l4BLU0p86BguIhC1A-_d6HCFapYRHwHaR3JvGi-rmfHIU6TQ_tM4ApLRyO_i5_g3IXAfLM9RfKuPK3R0AcaGiI9ot0TE_3rlow4/s1600/chicken-green-mango.png
2019-04-06
Yield: 5
Chicken with Green Mango Curry
Chicken with Green Mango Curry. This is a modern Fusion recipe for a curry of chicken in a chilli and tomato base that's acidulated and flavoured with green mango.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Ingredients:
- 1 green mango
- 500g (1 lb) cubed chicken
- 1/4 tsp kalonji (black onion seeds)
- 1 tsp fresh ginger, grated
- 1/2 tsp garlic, crushed
- 1 tsp hot chilli powder
- 1/4 tsp ground turmeric
- 1 tsp ground coriander seeds
- 2 tbsp corn oil
- 2 onions, sliced
- 4 curry leaves (fresh are best)
- 300ml (1 1/4 cups) water
- 2 tomatoes, quartered
- 2 green chillies, chopped
- 2 tbsp fresh coriander (cilantro) leaves, to garnish
Method:
- Peel the mango, then slice the flesh thickly from around the stone. Place the mango slices in a bowl and set aside.
- Add the chicken cubes to a separate bowl and ad the kalonji, ginger, garlic, chilli powder, turmeric, salt and ground coriander seeds. Rub the spices into the chicken and then add half the mango slices.
- Heat the oil in a medium pan and use to fry the sliced onions for about 5 minutes, or until golden brown. Now add the curry leaves (crush these if fresh).
- Gradually add the spiced chicken pieces and the mango slices, stirring all the time. When all the chicken and mango mix has been added pour in the water. Reduce the heat and simmer the mixture for about 15 minutes, stirring occasionally, until the chicken is cooked through and the liquid has reduced to a thick gravy.
- Add the remaining mango slices along with the tomatoes, green chillies and fresh coriander.
- Serve hot, accompanied by rice.
© Dyfed Lloyd Evans
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