Coconut Chicken Curry
Three levels of mango makes this chicken curry SING.
Ready in five minutes, this very delicious and tangy coconut chicken curry combine three different forms of mango to create a summer-bright taste of Megha’s mango memories. The coconut milk is very important as it tempers the acidity and helps to disperse any overt sourness that arises from tiering so much mango in the one dish. It is cright, light and delicious to eat. And takes just 1o minutes to cook.
Recipe Details
Serves: 1
Prep time: 5 minutes
Cooking time: 5 minutes. Dietary Style: Gluten free | Dairy free option |
Ingredients
FOR THE FIRST TEMPER
- 2 tbsp ghee
- 1 tsp black mustard seeds
- 3 or 4 dried red chillies
- clutch of fresh curry leaves
- 1 tsp turmeric powder
- 2 tsp Kashmiri chilli powder
- 2 tsp amchur
FOR THE SECOND TEMPER
- 1/4 raw mango, cut into slices
- 1 tbsp raw mango puree
- 2 tsp fine pink salt
- large pinch of cumin powder
FINISHING INGREDIENTS
- 250 gm chicken thigh, cut into slices.
- 1/4 of a red onion sliced (not finely chopped)
- 1 cup coconut milk
DAIRY FREE OPTION
- Coconut oil in place of ghee
Method
How to make Megha’s coconut chicken curry recipe.
STEP 1
In a medium sized frying pan on medium heat, add the ghee and warm until it is heated. Then add the spices for the first portion of tempering. Once the spices are added, use a little water (just a tablespoon or two) to prevent the spices from burning.
STEP 2
Add the spices from the second temper ingredient list and keep tempering on the medium heat. Again, if the pan begins to get a little too hot add a few more tablespoons of water.
STEP 3
Add the chicken pieces and the onion. Continue to cook through on medium ehat for a few minutes before adding the coconut milk. Finish the cook off on a medium to low heat, stirring so the spice and the coconut milk don’t burn. Cook for a further five minutes or so until the chicken is cooked but still tender. Serve with Basmati rice.
Learn more about amchur
What does amchur taste like?
Amchur is a little bit like lime, only with an earthy texture (it is a powdered spice) and a softer acidity. It fizzes just a little on the palate, like flat cola.
What is amchur?
Amchur is the dried and powdered form of green mango. It is a spice that is used in the Northern and Southern regions of India.
How much amchur can I use?
In a masala, typically we would use 1 to 2 teaspoons of masala. Unlike most other dried spices, amchur doesn’t really default to bitterness if you use too much. This makes it a great spice to practice with for those just starting out on their spice journeys.
How do I use amchur?
Amchur is used in spice blends or masalas to add a subtle sourness. It can be tempered through a low to medium heat (high heats will burn the spice). Amchur is delicious as part of a meat rub, or on roast vegetables, It can also be used raw as a seasoning alongside salt and pepper.
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