When we go to Indian restaurants we always order Butter Chicken and after we finish we always tell ourselves that we will be ordering Mango Chicken on our next visit but that never happened. I guess we just love our Butter Chicken too much it easily sways our freedom of choice when it is in front of us. Today that will change as I want to do this at home specially this time mangoes are in season here now which I guess you might have noticed by now after several mango posts I had like the Mango Royale, Peach Mango Pie and Manga at Bagoong.
Mango Chicken is a common dish found in India and several Asian countries. This dish is made out of coconut cream, chicken, mangoes and curry spices usually served with rice or bread like naan. A really good balance of flavours in one dish where the sweetness of mangoes and creaminess of coconut cream mellows down the spices. There are subtle differences between the Indian and Asian versions where the intensity of heat is changed. Asian version of mango chicken tends to be sweeter compared to the really spicy Indian version but regardless of the version this dish is a must try, it’s so good now I am wondering why I never ordered it frequently on those Indian restaurants before.
700 g boneless chicken thighs, sliced into bite sized pieces
2 medium mangoes, diced
2 cups coconut cream
1 large onion, chopped
1/2 red capsicum, sliced
4 cloves garlic, minced
2 tbsp minced ginger
2 tbsp curry powder
2 tbsp cider vinegar
fish sauce or sea salt
freshly ground black pepper
coriander for garnishing
1. In a heavy pan add oil and sauté garlic, ginger and onions. Cook until onions are soft.
2. Add the curry powder and stir until fragrant.
3. Add 1 cup of coconut cream, vinegar and half of the diced mangoes, bring to a boil then turn heat off.
4. Using a hand blender puree the sauce in the pan or if you don’t have a hand blender pour over blender then puree sauce until smooth. Set aside.
5. Using a separate pan add small amount of oil and add chicken. Stir until chicken pieces changes colour, it should not be pinkish but not brown.
6. Pour over the pureed sauce and simmer for 15 minutes.
7. Add remaining coconut cream, remaining mangoes and capsicum then simmer for 5 minutes.
8. Season with fish sauce/sea salt and freshly ground black pepper.
9. Pour over steamed rice, garnish with coriander then serve.