Manga Kozhi Curry with Manga Chicken Dry Fry
Manga Kozhi Curry
Ingredients
- • 200 g Boneless Chicken (diced)
- • 1/2 Raw Mango (unripe, peeled, diced)
- • 100 ml Coconut Milk (thick)
- • 50 g Onion (finely chopped)
- • 5 g Ginger-Garlic Paste
- • 2 Green Chillies (slit)
- • 1 sprig Curry Leaves
- • 1/2 tsp Turmeric Powder
- • 1 tbsp Kashmiri Chilli Powder
- • 1 tsp Coriander Powder
- • 1/2 tsp Garam Masala
- • 2 tbsp Coconut Oil
- • Salt to taste
- • 50 ml Water (if needed)
Cooking Steps
Heat coconut oil in a pot. Add curry leaves, green chillies, and chopped onion. Sauté until translucent (3 mins).
Add ginger-garlic paste and sauté for 1 minute until fragrant.
Add diced chicken and sauté for 3-4 minutes until chicken changes color.
Stir in turmeric powder, Kashmiri chilli powder, coriander powder, and garam masala. Sauté for 1 minute.
Add diced raw mango, coconut milk, and salt. Add 50ml water if a thinner gravy is desired. Bring to a boil, then simmer for 5 minutes until chicken is cooked and gravy thickens slightly.
Manga Chicken Dry Fry
Ingredients
- • 200 g Boneless Chicken (small pieces)
- • 1/2 Raw Mango (unripe, grated or finely diced)
- • 1 tbsp Ginger-Garlic Paste
- • 1/2 tsp Turmeric Powder
- • 1 tbsp Red Chilli Powder
- • 1 tsp Coriander Powder
- • 1/2 tsp Black Pepper Powder
- • 1 sprig Curry Leaves
- • 2 tbsp Coconut Oil
- • Salt to taste
- • 2 tbsp Water (if needed for cooking)
Cooking Steps
Marinate chicken with ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt for 5 minutes.
Heat coconut oil in a pan. Add curry leaves and sauté for 30 seconds.
Add the marinated chicken and cook on medium-high heat for 7-8 minutes, stirring occasionally, until chicken is almost cooked through and browned.
Add the grated raw mango and a splash of water (if needed to prevent sticking). Continue to stir-fry for 3-4 minutes until mango softens slightly and blends with the chicken. Serve hot.