This is a mild style of curry that is easy to prepare but which makes a wonderful family treat. Traditionally this dish is served with rice and dhal.
Chicken with Green MangoServes: 4
1 green mango
500g (1 lb) chicken meat, cubed
1/4 tsp kalonji (nigella or onion seeds)
1 tsp fresh ginger, grated
1/2 tsp crushed garlic
1 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp salt
1 tsp ground coriander seeds
2 tbsp groundnut oil
1 onions, thinly sliced
4 curry leaves (fresh if available)
300ml (1 1/4 cups) water
2 tomatoes, quartered
2 green chillies, chopped
2 tbsp fresh coriander (cilantro) leaves
Method:Peel the mango then slice the flesh thickly from around the stone (pit). Set the mango slices in a small bowl, cover with clingfilm (plastic wrap) and set aside.
Heat the oil in a wok or heavy-based pan. Add the sliced onions and fry for about 6 minutes, or until golden brown. Now the curry leaves and fry for 1 minute then gradually spoon in the chicken pieces and half the mango slices, stirring constantly.
Pour in the water, stir to combine then reduce the heat, cover the pan and cook for about 14 minutes, or until the chicken is cooked through and the stock has thickened.
Stir in the remaining mango slices along with the tomatoes, green chillies and coriander. Turn into a warmed dish and serve immediately, accompanied by rice.
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