Green Mango Chicken Curry

          This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table. 

          Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapatti. This is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy by checking out the step by step pictorial recipe to prepare it. 

• 1 whole chicken, cut into medium size pieces
• 1 small raw mango, grated
• 1 small raw mango, sliced
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3 tbsp. mustard oil
• 2-3 whole dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. panch phoron powder
• 1 tsp. coriander leaves, chopped

           Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chili powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.

           Heat remaining oil and sauté the dry red chilies and sliced mango for 1-2 minutes. Add the onion and stir fry till light brown. Add the ginger-garlic paste and continue to sauté for a few seconds more.

          Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.

           Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes. Garnish with coriander leaves and serve with either rice or chapattis. 

                     Marinate chicken with raw mango paste, salt, turmeric powder, red chili
                     powder, coriander powder, cumin powder & 1 tbsp. mustard oil.

                  

                          Heat remaining oil & sauté red chilies & sliced mango for 1-2 min.

                                             Add the onion and stir fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                     Add marinated chicken & mix well. Cook, covered on a low flame till dry. 
                     Add 1/2 cup water & simmer till done. Switch off the flame.

                     Add remaining 1 tsp. raw mango paste & panch phoron powder. Mix
                     well and keep it covered for 2-3 minutes. 

                       Garnish with coriander leaves and serve with either rice or chapattis.