Try this Delectable Mango Chicken Curry Recipe and Experience True Culinary Bliss

mango-chicken-curry

There is no other fruit like mango. In fact, in India it is called the king of fruits. This fanaticism has given rise to a lot of Indian recipes that use mangoes, ripe or unripe, as one of the main ingredients. 

If you love Indian food and want to try something more unique, a mango-based recipe can help you explore the diverse flavours of this subcontinent. Additionally, with the advent of the Australian mango season, making a dish containing this sweet fruit is highly recommended. 

For someone who enjoys chicken curry, a new variation is mango chicken curry. It is truly a power combo of sweet and tangy mangoes with spicy Indian curry. This delicacy consists of diverse flavours, from the meatiness of the chicken, sweetness of the mango, savouriness of curry powder,  creaminess of coconut milk to sourness of vinegar, that burst in your mouth and captivate your tastebuds. 

In case you want to try this scrumptious delight sitting in your home, try out the recipe given below.

Ingredients: 

  • 2 tablespoons cooking oil
  • 1 ½  to 2 cups chopped onion
  • 1/2 capsicum, chopped
  • 2 minced garlic cloves
  • 2 tablespoons fresh minced ginger
  • 2 tablespoons yellow curry powder
  • 1/2 teaspoon ground cumin
  • 1.5 cup mango pulp 
  • 2 tablespoons vinegar
  • 1 400 ml can (full-fat) coconut milk
  • 1 kg boneless chicken thighs or breasts, cut into 1-inch pieces
  • Salt and pepper
  • Cilantro for garnish
  • 2 tablespoons cream (optional)

Method: 

  • Heat the oil in a large pan over medium temperature.
  • Add in chopped capsicum as well as onion and cook for 5 minutes, or until soft.
  • Add ginger and garlic. Cook for another minute. 
  • Mix in the curry powder and cumin, cook for a few more minutes.
  • Now add the mango pulp, coconut milk and vinegar. 
  • Increase the heat and bring the mixture to a boil. 
  • Then lower the heat and let it simmer for about 15 minutes .
  • Blend the mixture into a smooth curry with no chunkiness of the vegetables.
  • Bring the puree back to the pan.
  • Add in the chicken pieces, cover and let cook on a low simmer for 8-10 minutes till chicken is cooked.
  • Put the cream, cover and cook at low temperature for 1 to 2 minutes. Do not let the curry boil as the cream may curdle.

Voila! Your mango chicken curry is ready. You can add more vinegar if you feel the curry is too sweet for your taste. Besides, you can also add in golden raisins in the curry and dress it up with fresh cilantro before plating on top of rice or along with an Indian bread. You can also stir in fresh mangos into the curry to make it more chunky.

Don’t want to go through the trouble of making mango chicken curry at home? Try this marvellous creation at the best Indian restaurant in Melbourne, Camberwell Curry House. Order online or book a table at our restaurant today.

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