How to make Konkani Chicken and Raw Mango Curry -
Raw mango adds its own freshness and flavour to this delicious chicken curry
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Medium raw mango
Cuisine : Mangalorean
Course : Main Course Chicken
For more recipes related to Konkani Chicken and Raw Mango Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Stuffed Chicken With Plum Sauce Chicken Dhansaak Pressure Cooked Dal Murgh Chandi Kaliyan
Konkani Chicken and Raw Mango Curry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Konkani Chicken and Raw Mango Curry Recipe
Chicken cut into 2 inch pieces on the bone 750 grams
Medium raw mango 1
Salt to taste
Turmeric powder 1/4 teaspoon
Coconut oil 2 tablespoons
Fresh coconut scraped 1/2
Dried red chillies 4
Rice 1 teaspoon
Medium onion chopped 1
Tata Sampann Chicken Masala sachet 1 (20 gram
Tamarind pulp 2 teaspoons
Dried kokum petals 5-6
Fresh coriander sprig for garnish
Cooked red rice to serve
Method
Step 1
Marinate chicken with salt and turmeric powder.
Step 2
Heat coconut oil in a deep non-stick pan. Add coconut, red chillies, rice, half the chopped onion and half Tata Sampann Chicken Masala and sauté for a few seconds.
Step 3
Drain and transfer the mixture into a blender jar, add sufficient water and blend to a fine paste.
Step 4
Add remaining onion to the same pan and sauté for 3-4 minutes.
Step 5
Peel, remove seed and cut half the raw mango into ½ inch pieces. Cut the unpeeled mango into ½ inch pieces.
Step 6
Add chicken to the pan, mix and sauté for 2-3 minutes. Add remaining Tata Sampann Chicken Masala and mix well. Add salt, mix and sauté for 3-4 minutes.
Step 7
Add the ground paste and mix well. Add 1 cup water and stir to mix. Add raw mango pieces and mix well.
Step 8
Add tamarind pulp, mix, cover and cook on medium heat for 15-20 minutes. Add kokum petals and mix well.
Step 9
Garnish with coriander sprig and serve hot with red rice.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
