There’s something wonderfully nostalgic about mangoes in an Indian summer. While ripe mangoes usually steal the spotlight in desserts and drinks, it’s the raw ones that truly shine in savoury dishes. Raw Mango Chicken Curry is one such unexpected hero - tangy, aromatic, and layered with bold spices. Perfect for warmer days, it’s light on the stomach yet incredibly satisfying, bringing together the zing of unripe mangoes with the richness of a gently spiced curry.
Ingredients:
- 500g chicken thighs or breasts (boneless, skinless)
- 150g raw mango (peeled and pureed)
- 100g onion (finely chopped)
- 10g garlic (minced)
- 10g ginger (minced)
- 60g tomatoes (chopped)
- 1 green chilli (slit)
- 30ml vegetable oil
- 3g ground turmeric
- 5g ground cumin
- 5g ground coriander
- 3g red chilli powder
- 1 cinnamon stick
- 1 cardamom pod
- 4g salt
- 2g black pepper (ground)
- 5g garam masala
- 5g fresh coriander (chopped)
- 200ml chicken stock
Method
- Heat 30 ml oil in a large pan over medium heat. Add 100 grams finely chopped onion and cook until golden brown. Stir in 10 grams each of minced garlic and ginger, and one slit green chilli. Sauté until fragrant. Add 60 grams chopped tomatoes and cook until soft and pulpy. Mix in raw mango purée and let it simmer for 2–3 minutes.
- Add 3 grams turmeric, 5 grams each of cumin and coriander powder, 3 grams red chilli powder, one small cinnamon stick, and one cardamom pod. Season with 4 grams salt and 2 grams black pepper. Stir well to coat the mixture evenly with spices.
- Add chicken pieces and mix thoroughly. Let them brown for 5–7 minutes. Pour in 200 ml chicken stock (or yakhani). Bring to a gentle simmer, cover, and cook for 20–25 minutes until the chicken is tender. Sprinkle 5 grams of garam masala, adjust seasoning, and mix well.
To Serve
- Serve the dish with steamed rice or naan. Garnish with extra coriander for a fresh touch. A perfect dish for summer meals.
