Mango Chicken Curry
April 23, 2014

This is one of my own creations influenced by Thai Cuisine. Chicken cooked along with mango in a coconut based sweet spicy curry.

Cuisine Fusion
Course Main Course
Serves 8
Method Slow-cook
Difficulty Hard
Cook Time 1   hour(s)
  • Cuisine Fusion
  • Course Main Course
  • Serves 8
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 1   hour(s)
Ingredients
oil
2   tablespoon
cinnammon stick
1  
bay leaves
2  
cloves
6  
cardamom pods
3  
turmeric powder
2   teaspoon
garam masala/curry powder
1   tablespoon
onion finely chopped
1   cup
boneless chicken diced in 1 cube pieces
3/4   pound
salt
2   teaspoon
jaggery
1   tablespoon
coconut milk
400   milli liters
lemon grass leaves
5  
cashew nuts
15  
raisins
25  
diced mango
1.5   cup
inch ginger
1  
Instructions

1. Marinate the chicken with 1 teaspoon salt and 1 teaspoon turmeric powder and set aside for 30 minutes.

2. Heat oil in a pan. Add in the whole garam masala (cinnamon, bay leaves, cardamom, cloves) and ginger. Saute for a couple of minutes.

3. Add in the onion and 1 teaspoon salt cook till it turns light golden color. Next add in the cashews and raisins and cook for a couple more minutes.

4. Add in 1 teaspoon turmeric and garam masala/curry powder. Add in the mango and coconut milk.

5. Add the chicken and stir. Add jaggery.

6. Add lemon grass cover. Cook chicken on a slow simmer until is done. Serve hot with rice.