Quick Dinner Ideas: Indian Chicken and Mango Curry Recipe

Image via: Simply Recipes

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Indian Curry Ingredients:

100 g of chopped ginger

600 ml of chicken stock

400 g can of coconut milk

1 tablespoon of black onion seed (nigella or kalonji)

2 teaspoons of turmeric

2 teaspoons of ground cumin

2 tablespoons of sunflower oil

6 tablespoons of Korma paste

12 pieces of boneless chicken thighs

2 large mangoes

2 onions (one quartered and another chopped)

Coriander

Salt

3 tablespoons of oil

Easy Dinner Directions:

1. In a bowl, mix the chicken with salt and a teaspoon of turmeric. Heat the cooking oil in a pan and cook the thighs till they turn brown. Remove them and set aside. Put the chopped onion in the oil and cook until soft.
2. Peel one mango and cut the flesh into pieces. Put the pieces in a food processor together with the ginger, korma paste, and remaining onion. Mix until they make a paste then pour the mixture into the cooking pan. Cook until soft then add the onion seeds, cumin, turmeric and heat for a few minutes (about 3-5 minutes).
3. Put the chicken in the pan and add the coconut milk and stock. Cover and cook for 20 minutes on low heat.
4. Uncover the frying pan and cook for another 25 minutes. Add a little water to make the curry saucy.
5. Slice the second mango into the mixture and stir it in. Remove the pan from the heat and set aside.
6. Scatter the coriander on top of your curry and serve with rice, naan bread, or rotti.

Mangoes are among the tastiest fruits known to man. They are easily available and can be used in a variety of recipes. You can use them to make ice cream, smoothies, desserts, salads, and even main dishes. In this recipe, they take center stage and add lots of flavor to chicken. You can change the recipe each time you make it by using different curry flavors. You’ll love this dish so much you’ll make it a constant feature on your dinner menu.

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