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Summer special, Mango Chicken Curry is a delightful mix of juicy chicken pieces, tangy raw mangoes, and a variety of aromatic spices that everyone will love. Perfect for hot days, this dish combines the refreshing tanginess of raw mangoes with flavorful spices, making it both tasty and satisfying. It's easy to make, enjoyed by all ages, and can be served as a side dish or with roti, rice, or naan. You can also make this...
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In a large bowl, combine the chicken pieces with salt, turmeric, Kashmiri red chilli powder, coriander powder, cumin powder, ginger-garlic paste, oil, and fresh coriander. Mix well to ensure the chicken is evenly coated.
Cover and marinate for at least 30 minutes. For deeper flavor, marinate for 2 hours in the refrigerator. Set aside.
Heat mustard oil in a wok over medium-high heat until it reaches its smoking point. Allow the oil to cool slightly, then reheat it over medium-high heat.
Add the cinnamon stick, curry leaves, and slit green chillies. Sauté until fragrant.
Add the chopped onions and cook, stirring frequently, until they become translucent and slightly golden.
Add the marinated chicken and sear on high heat until the chicken changes color, about 5-6 minutes.
Add the chopped raw mangoes and mix well. Pour in the water, stir, cover and cook until the chicken is tender and fully cooked.
Add the roasted cumin, sugar, and garam masala. Mix thoroughly and simmer on low-medium heat for 4-5 minutes to allow the flavors to meld.
Garnish with fresh coriander and mango juliennes.
Serve hot with roti, naan or rice as a main or side dish.
Mustard oil can have a strong flavor. You can either substitute it with vegetable or canola oil or mix mustard oil with a neutral oil like vegetable or canola oil to balance the taste.
If you find the dish a bit dry, feel free to add more oil during cooking.
Adjust the number of green chillies according to your spice preference. Slitting them allows their flavor to infuse without making the dish overly spicy.
If the curry is too thick, add a little more water to achieve the desired consistency. Conversely, if it’s too watery, simmer it for a bit longer until it thickens.
This dish tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.
How can I adjust the spice level in my Mango Chicken Curry?
You can easily adjust the spice level of your Mango Chicken Curry by reducing the number of green chilies or opting for a milder chili powder. If you prefer a spicier dish, feel free to add more green chilies or use a hotter chili powder.
What are some good side dishes to serve with Mango Chicken Curry?
Mango Chicken Curry pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside a fresh salad or yogurt raita to balance the flavors and add a refreshing touch.
Can I make Mango Chicken Curry with frozen raw mangoes?
Yes, you can use frozen raw mangoes for this recipe. They will still provide the tangy flavor needed for the curry, making it a convenient option if fresh mangoes are not available.
How should I store leftover Mango Chicken Curry?
Store any leftover Mango Chicken Curry in an airtight container in the refrigerator. It can last for up to 3-4 days. The flavors often deepen and improve the next day, making it even more delicious!
What can I substitute for mustard oil in Mango Chicken Curry?
If you don't have mustard oil, you can substitute it with vegetable or canola oil. Alternatively, you can mix mustard oil with a neutral oil to tone down its strong flavor while still retaining some of its unique taste.
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