Ingredients

• 500 g - boneless chicken pieces
• 100 g - button mushrooms
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 5 - mango slices
• 1 - capsicum
• 2 tbsp - butter
• 2 cup - chopped celery
• 1 cup - chicken stock
• 1 tsp - red chilli powder
• 3 tsp - corn flour
• Salt to taste
• 2tbsp- chopped parsley

How to Make Mango Chicken

• Marinate the chicken pieces in salt and ginger-garlic paste for 20 minutes.
• Cut mango slices into small pieces. Cut the mushrooms into halves.
• Halve the capsicum, deseed and slice.
• Heat the butter in a pan and fry the chicken pieces on low heat for three to four minutes.
• Turn the pieces frequently so that they are browned on all sides.
• Add the mango pieces, mushroom, capsicum, celery and chilli powder.
• Stir well, cover and cook on low heat for two to three minutes.
• Mix the corn flour with the reserved chicken stock and chopped parsley.
• Mix it into chicken-vegetable mixture.
• Stir well to blend. Cook till the gravy thickens.
• Serve hot with steamed rice.