Mango Chicken Curry Recipe

Mango Chicken Curry Recipe Andhra Style

AuthorAnkita
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Mango chicken curry originated from the Indian subcontinent. It is a special dish made with chicken pieces mixed with other spices and mango. The curry powder which we use to prepare this curry has a unique flavor which attracts people from all over the country.

Half ripe mangoes are chosen for this dish as the mango gets partly mashed up with the curry and the rest of the pulp is tender and spicy.

As the mango chicken curry has an authentic taste, it finds an exclusive place in the South Indian cuisine. It is popular in all top restaurants and it is cooked for all auspicious occasions like festivals and celebrations.

It goes very well with rice like basmati, boiled and r rice. It makes a perfect combination with roti also. So it can be either taken with lunch or with dinner

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mango chicken curry recipe
Yields1 Serving
Prep Time35 minsCook Time25 minsTotal Time1 hr

Ingredients Required To Make Mango Chicken Curry Recipe Andhra Style :

 1 kg Chicken Pieces
 2 Nos Onions
 2 Nos Tomatoes
 10 Nos Garlic Cloves
 1 inch Ginger
 2 tsp Chilli Powder
 4 tsp Coriander Powder
 1 tsp Fennel Seeds
 1 cup Curd
 1 Twig Curry Leaves
 1 tsp Turmeric Powder
 2 Nos Chilli Powder
 1 inch Cinnamon
 2 Nos Cloves
 1 Nos Cardamom
 1 cup Coconut (small- grated)
 1 Mango (half ripe)
 1 tsp Garam Masala
 4 tbsp Cooking Oil (preferably sesame oil)
 Salt as required
 Water as required
 10 Nos Cashew Nut (fried in ghee or butter - for dressing )

How To Make Mango Chicken Curry Andhra Style

1

Clean and cut the chicken into cubes and do the final wash with warm water.

2

Drain the water and put it in a vessel and add required salt and turmeric to it and mix well.

3

Marinate it for a few hours.

4

Wash the tomatoes, cut it into pieces and make puree out of it and keep aside.

5

Finely chop the onions, ginger and garlic and make a thick paste without adding water.

6

Grate the coconut and put it in a blender. Add a little water and make a fine paste and mix all these together in a vessel.

7

wash and slice the mango into flat pieces.

8

Add a cup of thick curd to this mixture and mix half of this paste with the marinated chicken cubes and let it remain for a few minutes.

9

Heat a large vessel and pour a little oil. Once it is heated, sprinkle a tea spoon fennel seeds, two red chillies, and some curry leaves.

10

When it splutters, add the cinnamon, cloves and cardamom to it.

11

When the ingredients turn golden brown, drop the remaining paste into the vessel.

12

Add a little water if necessary and mix it up well and simmer the flame.

13

Let it cook for about 5 minutes.

14

Now add the measured quantities of chilli powder, coriander powder and the garam masala to it.

15

Add a little salt and a pinch of turmeric powder and stir well.

16

When it boils, gently add the marinated chicken cubes and the mango slices. Close it with a lid and let it cook for 10-12 minutes approximately.

17

Open the lid and when the aroma of the cooked chicken comes out, sprinkle some chopped coriander leaves. Ensure that the curry is thickened and switch off the stove.

18

Serve it hot with basmati rice and papad or with chukka roti.

Things To Remember To Make Mango Chicken Curry Andhra Style:

  • Always prefer fresh mangoes and the canned ones as it will be free of preservatives and has more pulp.
  • Do not overcook the curry as you add coconut paste in it.
  • Ensure that the mangoes are half ripened. It suits the taste of the curry.
  • Any vegetable oil can be used for cooking but sesame oil is preferred for mango chicken curry.
  • Since it has a mixture of sweet, sour and spicy taste you can choose this dish if you try non-vegetarian food for the first time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 1 kg Chicken Pieces
 2 Nos Onions
 2 Nos Tomatoes
 10 Nos Garlic Cloves
 1 inch Ginger
 2 tsp Chilli Powder
 4 tsp Coriander Powder
 1 tsp Fennel Seeds
 1 cup Curd
 1 Twig Curry Leaves
 1 tsp Turmeric Powder
 2 Nos Chilli Powder
 1 inch Cinnamon
 2 Nos Cloves
 1 Nos Cardamom
 1 cup Coconut (small- grated)
 1 Mango (half ripe)
 1 tsp Garam Masala
 4 tbsp Cooking Oil (preferably sesame oil)
 Salt as required
 Water as required
 10 Nos Cashew Nut (fried in ghee or butter - for dressing )

Directions

1

Clean and cut the chicken into cubes and do the final wash with warm water.

2

Drain the water and put it in a vessel and add required salt and turmeric to it and mix well.

3

Marinate it for a few hours.

4

Wash the tomatoes, cut it into pieces and make puree out of it and keep aside.

5

Finely chop the onions, ginger and garlic and make a thick paste without adding water.

6

Grate the coconut and put it in a blender. Add a little water and make a fine paste and mix all these together in a vessel.

7

wash and slice the mango into flat pieces.

8

Add a cup of thick curd to this mixture and mix half of this paste with the marinated chicken cubes and let it remain for a few minutes.

9

Heat a large vessel and pour a little oil. Once it is heated, sprinkle a tea spoon fennel seeds, two red chillies, and some curry leaves.

10

When it splutters, add the cinnamon, cloves and cardamom to it.

11

When the ingredients turn golden brown, drop the remaining paste into the vessel.

12

Add a little water if necessary and mix it up well and simmer the flame.

13

Let it cook for about 5 minutes.

14

Now add the measured quantities of chilli powder, coriander powder and the garam masala to it.

15

Add a little salt and a pinch of turmeric powder and stir well.

16

When it boils, gently add the marinated chicken cubes and the mango slices. Close it with a lid and let it cook for 10-12 minutes approximately.

17

Open the lid and when the aroma of the cooked chicken comes out, sprinkle some chopped coriander leaves. Ensure that the curry is thickened and switch off the stove.

18

Serve it hot with basmati rice and papad or with chukka roti.

Mango Chicken Curry Recipe

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