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Mango Chicken Curry (kasha aam kairi recipe)

This recipe takes advantage of the ready-made Mango Curry from Patak's, but you can easily substitute your favorite curry paste or spice mix with more mangoes and achieve excellent results as well. I have noticed that the ingredients list from Patak's was short and exempt from arcane and unhealthy sounding chemical agents; so this takes away some guilt... that being said, personally I would rather usually mix my own spices for a deeper curry taste but in this case I was looking at the curry jars shelf and this made me want to try this recipe.

For this first attempt, I used the jar of mango curry, a sweet sauce cooked with mango and ginger. The suggestion given on the label proposes to add just the meat or chicken. I thought the curry sauce I would get following this was going to be a little short in terms of flavour, so I opted to customize it a little by adding some additional ingredients that are familiar to me. Still, it seems to me quite okay to benefit from a little help from ready-made jars as long as you add a bit of you in the dish...






Ingredients (for four guests):

* 1 lb. chicken breasts or thighs
* 1 jar of Patak's mango curry
* 1 fresh mango
* 1 red onion
* 1 clove garlic
* A teaspoon of freshly minced ginger
* 1 bunch fresh cilantro to your taste
* 1 lime or 1/2 lemon
* 3 tablespoon cream
* 2 fillets generously with olive oil
* salt and freshly ground pepper
* 3 thai chilies, chopped
* 1 and 1/2 dry basmati rice

Preparation:

1) Preparation. Cut the chicken breasts in strips. Peel the onion and mango and cut into cubes. In a bowl, combine mango and onion. Add a drizzle of olive oil and the juice of half lemon. Add salt and pepper and the chopped red thai pepper, with some chopped coriander leaves. Set aside and let everything macerate so that all flavors combine.

2) Cooking. In a skillet, brown the chicken strips in a dash of olive oil. Add the minced garlic and ginger, salt and pepper. Pour sauce mango curry and mix. Reduce heat to low and cover. Cook for 20 minutes. When the chicken is cooked, add the cream and mix. Sprinkle with coriander leaves and squeeze the remaining lemon. Check the seasoning and keep warm. Cook the rise as indicated on the package. Drain and keep warm.

3) Last touches and serve! Over each plate, place a bed of basmati rice. Divide the chicken strips coated with sauce. Top with a generous portion of onion-mango preparation. Pour generously some mango curry sauce around and serve immediately.


Enjoy your Indian Mango Curry!