Tangy Mango Chicken: A Light & Flavorful Recipe
45 minutes
1264 reads
About Tangy Mango Chicken: A Light & Flavorful Recipe
Tired of bland chicken breast? This vibrant Mango Chicken recipe offers a refreshing twist on traditional chicken curry, perfect for a lighter, flavorful meal. I swapped out the usual tomato paste or yogurt for fresh mango paste, creating a uniquely tangy and tender chicken dish. This recipe is ideal for those watching their calorie intake while still enjoying delicious, satisfying food.The sweet and tart mango perfectly complements the savory spices, creating a complex flavor profile that will tantalize your taste buds. With fresh mangoes in season, this is the perfect time to try this exciting and healthy alternative to heavier chicken curries.Get ready for a culinary adventure with this easy-to-follow recipe. It's a delicious way to enjoy a lighter meal without sacrificing flavor!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Chicken & Marinade
- 300 gm Chicken Breast cut into 1-inch pieces
- 2 tbsp Mango Paste
- 1 tsp Turmeric Powder haldi
Aromatics & Spices
- 2.5 tbsp Vegetable Oil
- 2 leaves Bay Leaves bay
- 1/2 cup Onion Paste
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tsp Cumin Powder jeera
- 1 tsp Coriander Powder coriander
- 1 tsp Chili Powder kashmiri, or to taste, red
- 1 tsp Garam Masala
- 1/4 tsp Cinnamon Powder
- 1 pinch Nutmeg ground
- 1.5 tsp Salt or to taste
Garnish
- 1-2 slices Mango for garnish
Instructions
Marinate the Chicken
- Marinate the chicken breast pieces with mango paste and turmeric powder for at least 30 minutes, or up to 2 hours in the refrigerator.
Sauté Aromatics & Cook Chicken
- Heat oil in a large pan or skillet over medium heat. Add bay leaves, onion paste, ginger paste, and garlic paste. Sauté until fragrant and lightly browned (about 5 minutes).
- Add cumin powder, coriander powder, and red chili powder. Stir for 1 minute until fragrant.
- Add the marinated chicken to the pan and stir to coat well. Cover the pan and cook until the chicken is cooked through (about 15-20 minutes), stirring occasionally.
Add Spices & Simmer
- Open the lid and stir in salt, garam masala, cinnamon powder, and nutmeg. Sprinkle in a little water to create a light sauce and simmer for another 5 minutes to allow the flavors to meld.
Tempering & Garnish
- In a small pan, heat 1 teaspoon of oil. Remove from heat and immediately add the Kashmiri red chili powder. Stir quickly to prevent burning. Pour this tempering over the cooked chicken. The color will intensify.
- Garnish with fresh mango slices and serve hot with rice or naan bread.
Recipe Notes
Expert Tips
- For a richer flavor, use bone-in chicken thighs instead of chicken breasts.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more as needed.
- If you don't have mango paste, you can blend fresh ripe mangoes until smooth.
- For a creamier sauce, stir in a tablespoon or two of coconut milk or heavy cream at the end.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1710mgFiber: 1gSugar: 2g
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4 Comments
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This looks divine! Can’t wait to make it.
Absolutely scrumptious! Thanks for the recipe.
Great recipe! I’m eager to try it.
What a great recipe! Thanks for sharing.