Chicken Mango Delight Recipe – With some unseasonal, ridiculously hot weather but still wanting a curry fix I produced this dish.
It’s something that’s just a little bit more refreshing. The combination of the mango pulp, a few green chillies, green peppers and then some cream to just lighten and mellow it all makes for a pleasant curry even when you’re melting in the hot weather.
Don’t save it just for the hot weather though! It’s an enjoyable curry no matter what the weather!
The recipe calls for a Yellow Hotel Curry Gravy. This is a hotel style gravy that is lighter on the tomatoes. The usual hotel gravy would overpower the flavours in this curry.
There is a recipe for the Yellow Hotel Curry Gravy below. You only need half of it for this recipe. You can refrigerate the leftover for three days or freeze for another curry another time.
There are other curry gravies here if you want to read more about them.
I used ‘Ome Made Hotel Curry Masala to make the gravy. It’s quite handy if you don’t have all the spices and it also make it easier to blend.
I also used ‘Ome Made B.I.R Curry Masala in the actual curry. It’s the perfect balance of flavours for a dish like this.
As for heat… Add as much or as little chilli as you like. You can add chilli powder at the beginning with the spices if you want more heat, along with extra fresh chillies.
Infact it’s you eating it so be brave and experiment with the recipe to hone it to your own taste!
Chicken Tikka Mango Delight
Ingredients
- 700 g cooked chicken tikka
- 600 ml yellow curry gravy
- 3 tbsp oil
- 6 cloves garlic, finely chopped or grated (or 1 tbsp of garlic paste)
- 1 tbsp fresh ginger, finely chopped or grated (or 1 tbsp of ginger paste)
- 1 tbsp chopped coriander stalks
- 1 tbsp mix powder or curry powder
- 1 tbsp Kashmiri chilli powder. or 1 tsp chilli powder and 2 tsp paprika powder
- 400 ml tinned mango pulp
- 1 tbsp sugar
- 1 lemon, juice of
- ½ tsp black pepper, or a good grind from a peppermill
- ½ green pepper diced you can char it first if you want
- 4-8 green chillies, sliced
- 1 tsp salt or to taste
- 3 tbsp cream, single or whipping
- 3 tbsp chopped fresh coriander leaf
Instructions
- Heat the oil in a karahi or heavy bottomed pan
- Add the garlic and ginger and fry on a gentle heat for 30 – 40 seconds
- Add the coriander stalks, stir in and cook for 20 – 30 seconds
- Add the mix powder and Kashmiri Chilli and continue to fry gently, for 30 – 40 seconds, stirring so the spices don't stick
- Add the yellow curry gravy and bring to a simmer
- Add the mango pulp, sugar, salt, black pepper, and lemon juice
- Add the chicken tikka and let heat through for 10 minutes or so
- Add all the other ingredients, heat through for 10 minutes. Check for seasoning and add more salt and grind of black pepper if needed.
- Serve with some plain boiled rice and onion and mint salad (onion slices coated in mint sauce)
Yellow Curry Gravy
Ingredients
- 4 tbsp oil
- 3 Indian bay leaves (Tej Patta)
- 5 green cardamom pods
- 2 sticks of cinnamon
- 3 large onions sliced
- 1 tsp salt
- 1 inch piece of ginger finely chopped or grated
- 3 cloves of garlic finely chopped or grated
- 3 green finger chillies chopped
- 70 g cashew nuts
- 1 tsp Kashmiri chilli powder or 0.5 tsp of normal chilli and 0.5 tsp sweet paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Garam Masala
- 1 tbsp tomato puree
- 3 tablespoons plain natural yoghurt
- 1.2 litre water
Instructions
- Heat the oil in a heavy bottomed pan. Gently fry the bay leaf, cinnamon and cardamom for around a minute.
- Add the sliced onions and salt, cook on a low heat for around 30 minutes, stirring often, until beginning to turn deep brown.
- Add the cashew nuts and fry for a couple minutes more.
- Add the garlic, ginger and green chilli. Fry for a minute.
- Add the ground spices and cook, stirring for 30 – 40 seconds
- Stir in the tomato puree and cook gently for 30 seconds, stirring.
- Mix in the yoghurt followed by the water
- Stir the mixture until it comes to a simmer.
- Cook the gravy for 30 minutes.
- Remove the cardamom, bay leaf and cinnamon. Blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
- Once smooth the gravy is ready to use.