Mango Chilli Chicken (Restaurant Style)
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1/2 Brown/White Onion
- • 2 teaspoons Garlic & Ginger Paste
- • 2 Birds Eye Chilli
- • 1 tablespoon Mix Powder / Curry Powder
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Seeds
- • 1/2 teaspoon Chilli Powder
- • 1/2 teaspoon Cardamom Powder
- • 1/2 teaspoon Tandoori Masala Powder
- • 250 millilitres Curry Base
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 tablespoons Coconut Milk Powder
- • 2 tablespoons Mango (puree / chutney)
- • 1 teaspoon Sugar
- • 1/2 Mango (ripe)
- • 1 teaspoon Vinegar
- • 200 grams Meat - Chicken / Lamb
- • 1/2 cup Fresh/Chopped Coriander
Preparation Steps
add the oil and finely sliced or grated onion to a pan and heat on low to medium until soft and beginning to brown, this may take around 5 minutes
stir in the garlic and ginger paste and the chillies and cook for around 30-60 seconds
add the mix powder, coriander powder, cumin seeds, chilli powder, cardamom powder and tandoori powder and stir in well
add a little heated base gravy and fry for a minute or two
add 1/2 of the base gravy, mix through and fry for another couple of minutes
add the fenugreek leaves, coconut powder, mango chutney and the sugar, mix well and cook for a minute
add the mango and vinegar, stir well then add the remaining base gravy, 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
serve when the meat is cooked through and the sauce is the thickness you require with a sprinkle of fresh coriander