Mango Chicken Tarkari
Ingredients
- 2 lbs chicken breasts, cut into 1/2 inch slices
- 2 cups ripe mangoes, diced
- 1 teaspoon cumin powder ⓘ
- 1/2 teaspoon turmeric ⓘ
- 1 cup onion, diced
- 1 tablespoon garlic, minced ⓘ
- 1 tablespoon gingerroot, minced
- 1 tablespoon chili paste
- 1 teaspoon black peppercorns ⓘ
- 4 tablespoons clarified butter ⓘ
- 1 tablespoon lemon juice ⓘ
- salt and pepper ⓘ
- 1 tablespoon chopped fresh cilantro (to garnish) ⓘ
Instructions
- In a non-stick saute pan, heat two tablespoons of butter.
- Fry the black pepper corns for 30 sec.
- Add turmeric and onion and saute until translucent.
- Add garlic, ginger and cumin powder; stir well for a minute or so.
- Put the mango chunks into the onion mixture; mix well and saute for five minutes to allow sweating of the mango.
- Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
- Allow the mango mixture to simmer for another 10 minutes or so.
- Reduce the mixture by half.
- Remove from heat and transfer to a blender for pureeing.
- Puree the mango mixture into a mango sauce.
- In a large bowl, season chicken pieces with lemon juice, salt and pepper.
- In a non-stick sauce pan, heat two tablespoons of butter.
- Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
- To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
- Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency.
- Adjust seasoning with salt and pepper.
- Garnish with a tablespoon of chopped cilantro.
- Serve with rice and roti (flat bread).
Nutrition & Diet Analysis (per serving)
578
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).