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.
Clean and cut the chicken into cubes and do the final wash with warm water.
Drain the water and put it in a vessel and add required salt and turmeric to it and mix well.
Marinate it for a few hours.
Wash the tomatoes, cut it into pieces and make puree out of it and keep aside.
Finely chop the onions, ginger and garlic and make a thick paste without adding water.
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.
wash and slice the mango into flat pieces.
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.
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.
When it splutters, add the cinnamon, cloves and cardamom to it.
When the ingredients turn golden brown, drop the remaining paste into the vessel.
Add a little water if necessary and mix it up well and simmer the flame.
Let it cook for about 5 minutes.
Now add the measured quantities of chilli powder, coriander powder and the garam masala to it.
Add a little salt and a pinch of turmeric powder and stir well.
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.
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.
Serve it hot with basmati rice and papad or with chukka roti.