Easiest Way to Make Perfect Green Mango Chicken Curry

Green Mango Chicken Curry. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn't run out. This is Green Mango Chicken Curry recipe.

To be clear - I did not invent this Thai Mango Chicken Curry in a bid to lighten up curry! My father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. You can have Green Mango Chicken Curry using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Green Mango Chicken Curry

1. It's 1 of whole chicken cut into medium size pieces.
2. It's 1 of small raw mango grated.
3. Prepare 1 of small raw mango sliced.
4. It's to taste of salt.
5. Prepare 1 tsp of turmeric powder.
6. Prepare 2 tbsp. of red chilli powder or to taste.
7. It's 1 tsp. of cumin powder.
8. You need 1 tsp. of coriander powder.
9. You need 3 tbsp. of mustard oil.
10. You need 2-3 of whole dry red chilies.
11. It's 1 of onion chopped.
12. It's 1 tsp of coriander leaves chopped.
13. You need 1 tsp of ginger-garlic paste.
14. Prepare 1 tsp of panch phoron powder.

We have made this twice - once with pineapple chutney and once with mango chutney and loved it each time. The Best Mango Curry Sauce Recipes on Yummly Green Curry Mango Sauce, Thai Mango Curry, Mango Tempeh Curry. Green mango is an unripe mango.

Green Mango Chicken Curry step by step

1. Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chilli powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours..
2. Heat remaining oil and saute the red chilies & sliced mango for 1-2 min..
3. Add the onion and stir fry till light brown..
4. Add the ginger-garlic paste and continue to saute for a few seconds more..
5. Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame..
6. Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes..
7. Garnish with coriander leaves and serve with either rice or chapatis..

You can find these at an Asian or Thai grocery store. You can also use finely sliced Granny Smith apples instead. Mango Chicken Green Curry • Bare Root Girl. Those blessed to receive it in all its glory (and in a timely fashion) can glory in artichokes and asparagus and carrots and mangoes and radishes and peas in all their glory. Thai Mango Chicken Red Curry with Coconut Rice Quick and Easy.