Mango Chicken Curry



  • 1 cups onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1-inch piece of ginger ( finely chopped)
  • 5-7 chilies
  • ½ kg chicken thighs with bones cut into small pieces
  • 1 can coconut cream
  • Soybean Oil
  • 1 tsp mustard seeds
  • 1-2 tsp chili powder
  • 1 tsp turmeric powder
  • 2 tsp fennel seeds
  • 2 bay leaves
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 1 mango, peeled and cubed
  • Salt to taste


  • Take a bow and mix the onion, ginger, garlic, and other paste together except coconut cream.
  • Mix a large spoonful of coconut cream with a bit of the paste (keep most of it aside for later)
  • Add the chicken pieces in the mixing paste and rub everything better.
  • Transfer these in a non-metallic bowl and let it be marinated for 6 hours (overnight marinate will be better.
  • Heat your oil in a pan then throw in the mustard seeds, curry/bay leaves, and cardamom pods.
  • When the mustard seeds start to pop, pour in the remaining spice paste and add the cinnamon sticks.
  • Turn the heat down a bit and stir for a few minutes – until you start to see the oil and paste separately.
  • Take the pan off the heat, pour in the coconut cream and mix it well.
  • Return to the heat and slowly bring it back to a gentle boil then add the chicken and mango.
  • Leave it on a low heat for about 10 minutes or so. (Put the lid on if it looks like your sauce is reducing too much.)
  • Add salt to taste.

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