It’s mango season and that means mango-based sweets, desserts and beverages. But have you ever tried a mango chicken curry? Sanjeev Kapoor Khazana has put together this lip smacking Chicken Mangowala recipe that’s tangy, sweet and spicy all at the same time. Give it a go!
Packed with flavour and nutrition, it’s no wonder mango is known as the king of fruits. It is rich in vitamins C, E, A, K and B group vitamins, and minerals such as potassium, phosphorus, calcium and magnesium. One cup (165 grams) of mango provides nearly 70% of the RDI for Vitamin C- a water soluble vitamin that aids your immune system, helps your body absorb iron and promotes growth and repair. It is also an excellent source of carotenoids and contains polyphenols such as mangiferin, quercetin and gallic acid which have antioxidant and free radical scavenging properties. Mango also offers anti-inflammatory benefits. It also contains magnesium, potassium and the antioxidant mangiferin, which all support healthy heart function.
Containing nutritious spices like ginger, haldi, mustard, fenugreek and cloves, Tata Sampann Kitchen King Masala is another key ingredient in this dish. These spices help build immunity and also aid in digestion. Crafted by chef Sanjeev Kapoor, Tata Sampann Kitchen King Masala gives your meals the perfect balance of flavours every time. What’s more, the spices are carefully sourced and packaged so that the goodness of their natural oils remains intact.
Check out this video to see how Chicken Mangowala is made.
- 750 gms curry cut chicken
- Crushed black peppercorns
- 2 tsps crushed ginger
- 2 tbsps crushed garlic
- Red chilli powder
- 1 tsp Tata Sampann Kitchen King Masala
- 1 medium raw mango
- 1 tbsp dark soy sauce
- 1 ½ tbsp vinegar
- 3 tbsp oil
- 1 large onion
- ½ cup yogurt
- 2 medium sized Alphonso mangoes
- In a large bowl, put together the chicken pieces, a generous amount of crushed peppercorns, crushed ginger, crushed garlic, chopped green chillies, salt to taste, ¾ tsp red chilli powder and Tata Sampann Kitchen King Powder.
- Next, cut the raw mango or kairi into juliennes and add this to the bowl.
- Now add the dark soy sauce and vinegar and mix the ingredients together well. Allow the chicken to marinate for 10 to 15 minutes. The vinegar will help to soften the chicken meat.
- Once the chicken is marinated, add oil to a pan and add in sliced onion along with a pinch of salt. Sauté the onions till they turn golden brown in colour.
- Add in the chicken, turn up the flame and cook for about 5 minutes until the chicken begins to change colour.
- Mix in ½ tsp red chilli powder and bring the gas down to a low flame. Now stir in the yogurt.
- Peel and chop the ripe Alphonso mangoes into cubes and add these to the curry along with some more raw mango juliennes. Give the curry a mix, cover it and allow it to cook for about 15 minutes until the chicken is nicely cooked.
- Garnish with some ripe mango cubes and raw mango juliennes.
- Serve hot with a side of laccha paratha or naan.
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