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Sunday, May 09, 2010

Mango Chicken (Chef's special :-) )

The mere thought of having green mangoes would excite the salivary glands of almost anyone.
The perfect mangoes for mango-chicken are the ones that are just in the ripening stage. Pick the mango which is green yet soft. These, when cut, would appear yellowish within.
You’ll find a varied list of mango chicken recipes on the web-site, but this one’s my very own creation and a hit product of my culinary experiments.


Chicken – 1 kg, cut into small pieces
Onion-3 large, sliced lengthwise
Grind to paste- ½ inch ginger + 6 pieces garlic+1green chilly
Raw mangoes (green on the outside, soft & yellowish inside) - 2 small
Whole Spices: Cardamom- 3, Cloves- 4, Bay leaf- 1, Cinnamon – 1 small stick (2inch long)
Red Chilly powder- 2 tsp
Turmeric powder- ½ tsp
Curd- 2 tbsp
Salt to taste
Cashew nut paste- grind 8 pieces of cashew nut using a little bit of water to form thick paste.
A bunch of Coriander leaves & mango slices for garnish.


Peel the mangoes. Make puree of 1 mango and keep aside. Cut the other mango into thin slices for garnish.
Heat 2 tsp oil and sauté onion till soft and translucent. Add ginger & garlic paste, sauté. Add all the spices and sauté for 2 mins. Now add the chilly powder and turmeric powder. Sauté well. Next add the chicken pieces and mango paste. Stir well and add the curd & salt. Add ½ glass of water and cook until chicken is done. (Don’t add too much of water as the gravy may turn out too loose). Now stir in the cashew nut paste; add a bunch of finely chopped coriander leaves and cook for a minute(discard the bay leaf). The gravy should now have a thick consistency. Transfer into a serving dish and garnish with few coriander leaves and mango slices.

Serving suggestion- to be served with Paratha or Puri.


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