Mango Chicken Curry Authentic Indian Food

BEST INDIAN MANGO CHICKEN CURRY RECIPE

Steps:

• In a bowl, mix the marinade ingredients with chicken. Cover up and refrigerate for 1 hour, up to 24 hours, or overnight.
• Purée mangoes and put them aside.
• In a large skillet or fry pan, heat the oil over high heat. Add the marinated chicken and cook until chicken is white overall for 3 to 5 minutes.
• Mix in the mango purée, salt, and sugar and stir to combine well. Reduce heat to low and simmer for about 15 minutes uncovered until the sauce thickened.
• Season with salt to taste if needed. Whisk in the cream and simmer for further 5 minutes then, remove from heat.
• Garnish with chopped nuts and cilantro leaves. Serve with rice or steamed jasmine.

SPICY INDIAN CHICKEN AND MANGO CURRY

Steps:

• Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
• Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

MANGO CHICKEN CURRY - AUTHENTIC INDIAN

Steps:

• In your blender or food processor, add the all the paste ingredients except the yogurt.
• Blend ingredients into a paste then add the yogurt and mix well.
• Marinate the chicken in half of the paste and refrigerate for 2 hours.
• Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant
• Add the remaining curry paste and cook out until fragrant, 5-10 minutes.
• Add the coriander, garam masala, onion and garlic and saute for 5 minutes.
• Gently pour in the tomato puree and coconut cream, stir well.
• Bring to the boil before adding the marinated chicken and the mango.
• Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
• Serve with a side of basmati rice.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

MANGO CHICKEN CURRY

Steps:

• In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

MRS. CHITTALURU'S FAMILY (AUTHENTIC INDIAN) CHICKEN CURRY RECIPE

Steps:

• Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
• Meat Prep: Cut chicken into bite sized pieces.
• In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
• Set Aside.
• Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
• In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
• Move it it around for several minutes.
• At this point, I remove the clove and cardamom because I hate biting into them later.
• Add onions and saute until they are soft and golden.
• Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
• Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
• If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
• Add chicken mix from the bowl and cook till the chicken turns color.
• Add butter if desired.
• Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
• Add tomato and cook for another 2 minutes
• Then add hot water to the pan till it barely covers the chicken.
• Cook on medium high till you see a lot of bubbling.
• Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
• When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.

TO DIE FOR THE WORLD'S BEST INDIAN MANGO CURRY

Steps:

• Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
• Add the curry leaves, green chillies and water.
• Add salt, turmeric powder and red chilli powder.
• Bring to a boil.
• Cook on high flame for 8-10 minutes.
• Remove from flame and keep aside.
• Heat oil in a non-stick saucepan.
• Add the mustard seeds and allow to crackle.
• Add methi seeds and allow to sizzle.
• Add the cumin seeds and allow to splutter.
• Add few curry leaves and stir-fry for a few seconds.
• Remove from heat.
• Pour into curry.
• Stir well.
• Allow to cool for about 30 minutes on the kitchen counter.
• Then, stir in the beaten yogurt.
• Mix it well and serve with cooked white Basmati rice.
• This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

CREAMY CHICKEN & MANGO CURRY

Steps:

• Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
• Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
• Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
• Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
• Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.