John Myers
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Indian Mango Chicken
The perfect indian mango chicken recipe with a picture and simple step-by-step instructions.
Chapati buns
- 400 g Mango
- 1 bunch Coriander
- 2 tbsp Ghee
- 3 Pc. Onions
- 1 tsp Turmeric
- 300 g Yogurt
- 0,5 tsp Chili powder
- 250 g Chapati flour
- Yogurt
- Tomatoes
- Gherkins pickles
- 1 tsp Salt
- 150 ml Water
- Cut the meat into 3 cm cubes and fry in the ghee with onion cubes, ginger cubes and chopped garlic. Deglaze with 150 ml of water. Add turmeric and masala and simmer for 1 hour over low heat.
- Mix the yoghurt with the coriander cut into strips in a separate saucepan and add the mango puree. Heat the mixture and add it to the other saucepan with the chicken. So let it reduce for over two hours over low heat.
- Serve with homemade chapati rolls, fresh yogurt, tomatoes, pickles and boiled rice.
Chapati rolls:
- Knead the flour, salt and water into a smooth dough and let it rest for 1 hour. Then shape into small balls and use the corrugated wood to roll them out into flat cakes that are not too thin. Bake on a high level in a little fat until a cavity forms in the bun.
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