Chicken Mango - Indian curry with chicken and mango sauce
Indian curry with mango sauce is a delicious dish full of exotic flavors and aromas. This combination of curry spices, vegetables and a sauce made from fresh mangoes has become one of the most popular dishes in Indian cuisine. In this recipe, you will learn how to easily prepare this delicious dish at home and bring a little bit of India into your kitchen.
full recipe: bestrecepty.cz/recept/chicken...
RAW MATERIALS
Marinated Chicken:
800 g of chicken
2 cloves of garlic
1 teaspoon chili
1 teaspoon of turmeric
1 tbsp Masala
1 tablespoon of lemon juice
1 white yogurt
Mango Sauce with Coconut Milk:
3 tablespoons of clarified butter
1 whole cinnamon stick
6 pcs cardamom (2 teaspoons ground)
1 tsp ground coriander (seeds)
3 spoons of Masala spices, e.g. Mild Madras
1/2 teaspoon cumin
1 tbsp Garam Masala
2 onions
4 cloves of garlic
a 3 cm piece of ginger
200 g of tomato puree
2 ripe mangoes
400 ml of coconut milk
1/2 teaspoon chili
1 teaspoon of salt
ground black pepper
a bunch of fresh coriander
sugar as needed
How to prepare Indian curry with mango?
Start preparing the marinade for the meat, it is advisable to marinate the meat overnight in the refrigerator. Cut the chicken into roughly 4 cm cubes and make the marinade by mixing the marinade ingredients. Cover the meat cubes, coated on all sides, with cling film and store in the fridge.
Place the peeled onions, garlic and ginger in a blender and blend until smooth. Set the mixture aside and in the same blender blend 1 and 1/2 mangoes in the coconut milk. You can cut half a mango into cubes to add to the sauce. If you don't want the mango pieces in there, blend both mangoes.
Place the meat cubes on a tray lined with baking paper, preheat the oven to 220 degrees and bake the meat for 15 minutes. Once it's done and juicy, set it aside, adding it to the sauce at the end.
Now start making the sauce, melt the ghee in a large pot, add the cinnamon and cardamom and heat on high to make the spices fragrant. Add crushed coriander seeds, masala, cumin, onion with garlic and ginger and sauté on medium for 5-10 minutes. Thanks to the temperature, the spices will smell and give the right taste to the sauce.
Add tomato puree with mango and coconut milk, half a diced mango, chilli, salt, vinegar and bring the mixture to a boil. If the sauce doesn't seem too smooth, you can blend the mixture until smooth. After 10 minutes of gentle cooking, add the pieces of baked chicken and reheat together for 10 minutes.
Towards the end, season the sauce with freshly chopped coriander, black pepper or salt to taste. Serve the finished sauce with chapati pancakes or with basmati rice.
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