Chicken Curry with Mango and Cream

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 750 g - chicken breast fillets
  • 2 tbsp - ghee or oil
  • 2 - large onions, finely sliced
  • 2 - red chillies, seeded and sliced
  • 1 tsp - grated ginger
  • 1/4 tsp - saffron strands
  • 1 tsp - hot water
  • 1/4 tsp - ground white pepper
  • 1/2 tsp - ground cardamoms
  • 1/2 cup - cream
  • 2 - ripe mangoes, sliced and drained
  • 1/2 tsp - salt
  • For mint and yoghurt raita:
  • 1 cup - plain yoghurt
  • 1/4 cup - finely chopped fresh mint leaves
  • 1 - green chilli, seeded and chopped
  • 1 tsp - finely chopped ginger
  • 1/2 tsp - salt

How to Make Chicken Curry with Mango and Cream

  • Wash chicken under cold water.
  • Pat dry with absorbent paper.
  • Cut chicken into 3 cm wide strips.
  • Heat ghee in a pan, add onions, chilli and ginger and cook until the onions are soft and golden.
  • Cook the saffron strands in a dry pan over low heat until dry and crisp, stirring constantly. Then cool.
  • Place strands in a bowl; crush with the back of a spoon.
  • Add hot water to dissolve.
  • Add the chicken strips, salt, pepper and cardamom to onion mixture in the pan and stir to coat chicken with spices.
  • Add saffron to the pan with the cream.
  • Simmer, uncovered, for 10 minutes.
  • Add the sliced mango to the pan and cook for a further 4 minutes until the mango is heated through and slightly softened.
  • To make mint and yoghurt raita:
  • Mix ingredients together. Serve chilled.

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