Chicken Manga Curry / Chicken Raw Mango Curry


1/2 kg chicken

For grinding :

2 tsp coconut oil
1/2 of 1 medium onion, sliced
4 shallots
7 garlic cloves
1 green chilli
1 1/2 tsp cashew nuts
1/2 of 1 medium tomato, chopped
1/2 tsp salt

For Gravy:

1 1/2 tbsp coconut oil
1 cinnamon
1 cardamom
2 cloves
3-4 pepper corns
1 medium onion, finely chopped
1-2 green chillies
1 1/2 tsp ginger, finely chopped
few curry leaves
1/4 tsp turmeric powder
1/4 tsp chilli powder
1 tsp coriander powder
1/2 tsp garam masala
3/4 sour raw mango, peeled and chopped
1 1/2 cup second extract of coconut milk
1/2 cup thick coconut milk
salt to taste

For Tempering:

2 tsp coconut oil
1/2 tsp mustard seeds
1 dry chilli
1 sprig curry leaves
1/4 tsp kashmiri chilli powder


  1. Heat 2 tsp oil in a pan and add garlic, 1/2 of 1 medium onion sliced , 4 shallots and 1 green chilli and saute well.
  2. Add cashew nuts, 1/2 of medium tomato chopped and 1/2 tsp salt and saute well for 3-4 minutes till onion turns light brown.
  3. Switch off the flame and keep it aside to cool and then grind to a paste. Keep it aside.
  4. Heat 1 1/2 tbsp oil in a pan/ kadai and add cinnamon, cardamom, cloves and pepper corns.
  5. Add finely chopped onion, 1-2 green chillies, ginger and few curry leaves and saute well till light brown.
  6. Add turmeric powder, chilli powder, coriander powder and garam masala and mix well.
  7. Add ground paste into this and saute well. Add little water to the mixie jar and rinse and add this and saute well for 3-4 minutes at low flame till oil separates.
  8. Then add cleaned chicken pieces and 1/2 of chopped raw mango pieces and mix well at high flame for 2-3 minutes till the colour of chicken changes to white.
  9. Add salt and second extract of coconut milk into this and mix well.
  10. Once it starts to boil, cook covered for 15 minutes at low-medium flame.
  11. Then add 1/4 of chopped raw mango pieces, mix well and cook covered for 5 minutes.
  12. Adjust salt and add thick coconut milk and mix well for 2-3 minutes. Switch off the flame.
  13. Heat 2 tsp coconut oil in a pan and splutter mustard seeds. Add dry red chilli and few curry leaves.
  14. Switch off and add 1/4 tsp kashmiri chilli powder and mix. Pour this tempering to the curry and mix well. Serve hot with rice, parotta, chapati etc….

Recipe Source: Mahimas Cooking Class

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