Mango Chilli Chicken (Made From Scratch)
A hot sweet dish with a fantastic chilli kick

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Mango Chilli Chicken (Made From Scratch)

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Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
1/2 Onion (brown/white) very finely sliced or grated
2 teaspoons Garlic & Ginger Paste
2-3 Birds eye Chilly slices
1 tablespoon Mix Powder / Curry Powder
3/4 teaspoon Coriander (Powder)
3/4 teaspoon Cumin (Seeds)
1/2 teaspoon Chilli (Powder)
1/2 teaspoon Cardamom (Powder)
1/2 teaspoon Tandoori Masala Powder
1/4 teaspoon Turmeric (Powder)
1/4 teaspoon Salt
250 millilitres Water
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
2 tablespoons Coconut (Powder)
2 tablespoons Mango Chutney (Smooth)
1 teaspoon Sugar
1/2 Mango (ripe) cut into chunks
1 teaspoon Vinegar
200 grams Meat - Chicken / Lamb
1/2 cup Coriander (Fresh/Chopped) finely chopped

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fresh mango, chillies and grated onions give this dish a superb taste and texture

Features:
  • Heat 3/5
Cuisine:

Ingredients

Directions

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Made without base gravy this is a hot sweet dish with a fantastic kick. This dish uses fresh mango, chillies and grated onions for their superb taste and texture

Mango Chilli Chicken is a spicy indian dish. I use fresh chillies and grated onions for their superb texture.
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Steps

1
Done

add the oil and onions to a pan and heat on low to medium until soft and beginning to brown, this may take around 5 minutes

2
Done

turn up the heat and stir in the garlic and ginger paste and the chillies and cook for around 30-60 seconds

3
Done

add the mix powder, coriander powder, cumin seeds, chilli powder, cardamom powder, tandoori powder, turmeric powder and salt and stir in well

4
Done

add a little heated water and fry for a minute or two

5
Done

add 1/2 of the water, mix through and fry for another couple of minutes

6
Done

add the fenugreek leaves, coconut powder, mango chutney and the sugar, mix well and cook for a minute

7
Done

add the mango and vinegar, stir well then add the remaining water, meat and most of the coriander, stir through and simmer for around 5 minutes. Only stir if it looks like the sauce is likely to burn

8
Done

serve when the meat is cooked through and the sauce is the thickness you require with a sprinkle of fresh coriander

Josh

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