Chicken Tikka Mango Delight
Spicy chicken tikka in a yellow hotel gravy, flavoured with mango pulp, lemon juice, sugar, sliced green chillies, peppers, and finished with a splash of cream.
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)
Tried this recipe?Let us know how it was!
