Chicken and Mango Pickle Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 600 g diced chicken breast
- • 1 tsp fenugreek seeds
- • 1 tsp mustard seeds
- • 1 tsp cumin seeds
- • 1 tsp fennel seeds
- • 1/2 tsp black onion seeds
- • 1 medium onion, (peeled and finely sliced)
- • 2 red chillies, (deseeded and finely diced)
- • 2 cloves garlic, (peeled and crushed)
- • 5 cm piece ginger, (peeled and finely grated)
- • 400 g can chopped tomatoes
- • 2 tbsp tomato puree
- • 1/4 tsp turmeric
- • 1/4 tsp chilli powder
- • 1/4 tsp ground coriander
- • 90 g mango pickle
- • 120 g fat-free Greek yoghurt
- • low-calorie cooking spray
- • 3 g fresh coriander, (finely chopped)
Preparation Steps
To a large frying pan add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds. Set the pan on a low to medium heat and lightly toast for 2 minutes.
Spray the pan and seeds with low-calorie cooking spray, add the onion and fry for 6 minutes. While the onion is cooking, spray a separate frying pan with low-calorie cooking spray and add the chicken. Fry until sealed on all sides. Leave to one side.
To the pan of onions add the red chillies, garlic and ginger and continue to fry for another 2 minutes. Add the mango pickle, turmeric, coriander and chilli powder. Stir to distribute.
Pour in the chopped tomatoes and tomato puree and add the browned chicken to the pan. Stir to coat and incorporate the chicken.
Cover the pan with a lid or piece of foil and lower the heat. Simmer for 20 minutes and stir halfway through.
Remove the pan from the heat and stir in the yoghurt. Cover the pan and leave off the heat for 4 minutes until the yoghurt has heated through.
Serve sprinkled with fresh coriander and your choice of accompaniment.