Mango Chutney-Chicken Curry Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add the marinated chicken and cook until it turns golden brown. Then, add tomato puree, mango chutney, and water. Mix well.
• STEP 4.Cover the pan and let the curry simmer for about 20 minutes or until the chicken is cooked through and tender.
• STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• For a spicier curry, add more red chili powder or green chilies.
• You can adjust the consistency of the curry by adding more or less water.
• If you prefer a smoother texture, you can blend the tomato puree before adding it to the curry.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Mango Chutney-Chicken Curry with steamed rice, naan bread, or roti for a complete meal.