There is nothing like a sour chicken curry. It’s a mango lovers haven and an absolute must on hot summer’s day. I love this dish and its probably the only one that I will sometimes make with a lot of ‘patla jhol’ aka thin sauce just to revel in the sauce and those nuggets of tender chicken in the summer heat!
I’ve used frozen raw mangos today because the batch of green mangoes that I got, I forget about them and they turned ripe but as I have a healthy stock of raw mango slices in my freezer at all times, today I took out a few slices.
These have the skin on which I quite like because it sometimes holds the mangos together better but to be honest if it’s all squished and mashed into the curry I love it all the more. For today’s curry I’ve used boneless chicken, a mixture of both thigh and breast which I think keeps everybody in the family happy!
I am no in no doubt there are lots of different recipes out there but this is using just simple everyday ingredients in a simple easy method.
Obviously fresh mangos are the best choice but in all honesty you won’t really notice too much of a difference and seriously if you want raw mango chicken curry you’re gonna have raw mango chicken curry, anyway you can have it! Thats me!
500g boneless chicken
2 raw med mangos or 10 raw frozen slices cut into 1cm peices.
2 med onions sliced
3 green chillies sliced
3 cloves of garlic sliced
1 tbsp garlic and ginger paste
10 fresh curry leaves
Half cup veg oil
For chicken marinade
1 tsp tumeric powder
1 tsp chilli powder
1 tbsp kashmiri chilli powder
1 tsp salt
1 cinnamon stick
3 cardamom pods split
1 Tej patta/bayleaf torn
Spices for curry
1 tsp coriander powder
2 tsp cumin powder
1 tsp of Kashmiri chilli powder
1/2 tsp of chilli powder
Salt as you need more to balance tartness of the mangos.
Marinade your chicken and set aside for as long as possible.
Heat a karai then add your oil and whole spices. Let them sizzle and darken releasing their aroma. Add the sliced garlic. As soon as they are golden add the sliced onions and chopped chillies.
Add the salt, garlic/ginger paste and stir.
Cook this untill onions just coloring.
Add quarter cup/200ml water, stir and simmer covered for approx 5 minutes or untill the water has almost evaporated and oil beginning to split.
Add your marinated chicken. Stir in and then
add your spice powders to the chicken.
Stir and cook again covered. The chicken will release water and spices will start to cook in this process. Cook covered stirring occasionally on med to high heat until the liquid has evaporated and you have the chicken cooking in the released oil.
Now add the mangos and have your curry leaves. Mix well and cook again for about 4mins stirring frequently.
Now add 2 cups of water, bring to boil then reduce to a simmer.
Cook gently covered till the chicken is done.
Add the remaining curry leaves, and let it just simmer for a couple of minutes. Your oil should have floated to the surface.
I like a thin sauce for this usually…a lovely broth. Adjust the sauce to your preference.
I kept it a little saucy today as it was for my brother in law!
Serve with hot rice swimming in the sauce!
Pre Prep and step by step process:
Serve with hot rice or fluffy naan!
If you don’t have fresh curry leaves leave it out. Don’t bother with the ghastly dry leaves. They are really an absolute waste and add nothing to a curry. Add fresh coriander Garnish instead.
If you like some mango chunks in your curry, use bigger mango pieces.
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