Chicken with Mango

ingredients

Here's what you need :¬)

(serves 4)

for the spice paste / marinade

2 tsp garlic pulp
2 tsp ginger pulp
1 tsp hot chilli powder
2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp sea salt
1 tsp ground coriander

1/2 tsp onion seeds - to be added whole, NOT ground
1/2 fresh green mango diced
450g diced chicken thighs

to cook with

2 Tbsp vegetable oil
2 medium onions thickly sliced
1/2 fresh green mango diced
8 to 10 Curry leaves
300ml water
2 large tomatoes sliced
2 fresh green chillies sliced
2 Tbsp fresh coriander

method

Now, the mango needs peeling throughly, the skins are tough and will ruin your quick cook curry instantly! So peel it over a dish so as not to lose the juices. Look for signs of the stone and cut arround the edge. Then slip your knife into the edge. Now, I tend to use my fingers to try and slip the stone out. Then once you have the stone, take a small knife and skim off any remaining flesh. First time — knightmare! But, once you get to know this fruit you will learn to love it :-)

my ingredients ready to roll

So the mango challenge is done, now split it into two, as half is for the marinade & the rest will be added right at the end of the curry

chopped mango

Now lets work on the spices, it's easy! Grind any whole spices you have like coriander with sea salt, it helps break the seeds down. Keep the onion seeds whole
Combine freshly ground coriander & salt with the other ground spices, onion seeds then add garlic paste & ginger

spice paste for marinade

Dice your chicken, combine the mango, spice mix & chicken
Set this aside into the fridge to marinate — just while you do the dreaded browning onions "Shakes head"

chicken in mango marinade

Heat a heavy based pan, add the oil, once hot reduce the heat & add curry leaves & sliced onions

sliced onions & curry leaves

And yes wait wait, wait.. wait! When brownish add the curry leaves & stir fry gently

onions browned

Now add a tablespoon or two of your chicken mixture, gradually! Try not to rush this stage please*

*If you chuck it all in at once it will boil. We want it to fry each side of the chicken and this requires some patience, I fry mine in about 50g batches

chicken added in small batches

Once each batch looks white & it all looks, well stir fried through the mango & onions, add the next batch until all the chicken is cooked

all the chicken is sealed

Now we add water just, to cover the chicken, I say 300ml but I can not see your pan, just cover the meat

add water

Now let it cook for 10 to 15 minutes with out a lid! We want it to dry out so when we add our next stage it's a thick sauce

sauce reduced

Now add your tomatoes, reserved mango cubes, green chilli slices & fresh or frozen corriander

add the fresh ingredients

Cover for 5 minutes to allow the dish to reheat & serve

chicken with mango ready to serve

Its great to serve this dish simply with plain basmati rice as its delicate flavour doesn't interfere with the vibrant tangy tastes of this magnificant curry..

I hear many people say they don't like curry, and that's probably because they maybe never cooked or controled a curry the way you can when you make it yourself. They are so diverse, so, step into Nutty's Kitchen rather than picking up the phone for a gloopy / greasy take away that you have no idea how it was made.

serving suggestion

Chicken with mango & basmati rice

Chicken with Mango Served with basmati rice & and a massive smile — where's my spoon please!?