Sunday, 15 May 2016

Chicken and Ripe Mango Curry...

Chicken and Ripe Mango Curry.... 
I love the flavour of the coconut and the tangy sweet taste of the mango in this recipe. It has the rich creamy texture due to the coconut milk added to the dish.  This dish can be eaten with rice, Chappati or paratha..

750 grams Chicken pieces 
1 Onions chopped 
1 Tomato chopped 
1 Ripe Mango cut into cubes 
1 tbsp Ginger Garlic paste 
2 Green chillies broken into pieces 
2 tbsp Madras Curry powder 
1/2 tsp Turmeric powder 
1/2 tsp Chilli powder 
Salt to taste 
1/2 tsp Mustard seeds
Few Curry leaves 
1 tetra pack Coconut milk 
2 tbsp Oil 
Few Coriander leaves chopped 

Take a wok, add oil. Let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the onions. Sauté it till it is light brown in colour. Add the green chillies, garlic and ginger paste. Sauté it for 2 minutes. Add the chicken. Stir it, cover and cook for 15 minutes, stirring it occasionally. Add the tomatoes, curry powder, salt and turmeric powder. Stir it and cook for 5 minutes. Add the coconut milk. Cover and cook for 5 minutes more. Add the chopped mango. Stir it. Cook for 2 minutes. Switch off the flame. Garnish it with coriander leaves.

Madras Curry Powder 
2 tbsp Coriander seeds
1 tbsp Cumin seeds
1/2 tbsp Fenugreek seeds 
2 tsp Mustard seeds 
2 tsp Fennel seeds 
1 tbsp Poppy seeds 
1 tbsp Sesame seeds 
4 small pieces of Cinnamon stick
10 Cardamom 
1 tsp Cloves 
1 tsp Pepper Corns 
8 Red Dry Spicy Chillies 
2 sprigs Curry leaves 
2 tbsp Turmeric powder 
1 tsp Nutmeg powder 

Take a pan, add all the spices except for the curry leaves, turmeric powder and nutmeg powder. Roast the spices for a minute. Remove it and keep aside. Roast the curry leaves. Let the spices cool down. Add the turmeric powder, nutmeg powder  and all the other ingredients in the grinder, and grind it into a fine powder. Store it in a dry and clean bottle.

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