Ani's Kitchen Stories

This delectable Raw Mango Chicken Curry is one chicken dish that you’ll ask for it in every Mango season. Yes, it’s tangy, zesty, pulpy and just the right amount of spice that makes the raw mango chicken curry so delicious.

I’m just trying to make the best use of the raw mangoes that’s been flooded in the market. Yes, this’s the only time of the year (spring & summer) we get to see raw as well as ripe mangoes in any vegetable stores and I couldn’t keep my hands away from it. While raw mango dal is one of my favourite, I tried my hands on Raw Mango Chicken Curry as well. And I’m happy that my lil one gladly enjoyed the tangy and zesty chicken dish without any complain. He finished his meal along with the grated Carrot & Cucumber salad as well.

Raw Mango Chicken Curry may not be a popular dish but Konkani’s of South India loves their Chicken curry with raw mango along with grated coconut. However, I haven’t added any grated coconut in my mine, instead, I’ve added, yoghurt and addition of raw mangoes in the chicken gravy adds the freshness and pulpy texture in the gravy.

The basic ingredients in the recipe is Puréed raw mango, chicken, onion, chilli, ginger garlic paste, turmeric, cumin, coriander & garam masala powder and yogurt. For the taste and flavour, crushed peppercorns & chopped coriander leaves are added in the end of the cooking process.

Ingredients:

500 grams Chicken with bone

1 small Raw mango

1 medium size onion (sliced)

5 to 6 cloves of garlic (paste)

1/2 inch ginger (paste)

4/5 green chilies

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp Kashmiri chilli powder

1/4 tsp garam masala

2 tbsp yoghurt

Crushed peppercorns

Chopped coriander leaves

Water as per needed

2 tbsp mustard oil

Salt to taste

Method:

▪️Wash and clean the chicken pieces and keep aside.

▪️Cut the raw mango and make a smooth paste with the green chilies by adding little water in the food processor. Keep aside.

▪️In a Kadai or pan, heat mustard oil until a smoky pungent aroma puff in the air. Add the sliced onions and fry it until golden brown then add the ginger garlic paste. Sauté it for a minute then add the chicken pieces. Now add turmeric, cumin & coriander powder and Kashmiri chilli powder. Stir well, cover and simmer it for 5 to 6 minutes in medium to high flame.

▪️When the chicken turns slightly golden, add salt and yoghurt. Stir well. Add water and cook it in low to medium flame for another 8 to 10 minutes until the water evaporates.

▪️Now add the puréed raw mango and stir it well. You can see a thick pulpy texture of the gravy due to the mango purée. Gently add more water, then cover and simmer it for another 10 to 15 minutes. When the gravy is thick, add crushed peppercorns, garam masala and chopped coriander leaves along with sliced green chilli. Enjoy warm with a piping hot rice.

Notes: Be sure to use a small size raw mango or half a size of Bigger mango otherwise, the curry will be unbearably tangy. You can even adjust by adding a bit of sugar according to your taste buds.