Spicy Indian Chicken And Mango Curry Food

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.

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.

SPICY INDIAN CHICKEN AND MANGO CURRY RECIPE

Steps:

• Heat the butter and oil in a saucepan, and add the chicken to the sizzling oil. Cook until the chicken isgolden brown on both sides, seasoning it with salt and pepper while frying. Transfer the chicken to a plate. To the oil in the pan, add the onions and garlic andcook over medium heat until soft. It takes about 7 minutes. Add the tomatoes and cook for another 3 minutes, stirring the stew from time to time. Add the curry paste and ginger. Slow cook again for another 2 minutes, or at least until the spices have had sufficient time torelease their delectable aroma. Add the stock, bring to slow boil and keep cooking till thickened. Turn the heat down, add the coconut cream andthe chicken again and cook for 15 minutes. Add the mangoand cook for 4 or 5 minutes. Add the cream and add the lemon or lime juice. Simmer for about a minute to let the juice sink in. Garnish with coriander and serve with freshly cooked rice. Trivia The Paisley design, renowned all over India was developed based on the shape of a mango. Did you know mangoes belong to the cashew family?

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!