MANGO CHICKEN

MANGO CHICKEN

Today's recipe from my kitchen, Mango Chicken. A bit out of the box idea which is really good to have during summer. In this scorching heat, you should have a raw mango as it works as a heat resistance for our body. I try to maintain a proper healthy dish according to the climate.

Try to have raw mangoes or Kacha aam daily. Add raw mangoes in your daily diet like dal, fish curry, sabji, chicken etc. Try drinking aam panna, aam r jhol, kaccha aam er chutney without sugar. It is a remedy for heat stroke, dehydration, indigestion, gastrointestinal disorder, constipation etc.

Let's check the nutrition fact of raw mangoes:

• Good source of Vitamin A & C
• High source of dietary fiber and Vitamin B

INGREDIENTS: (Serves 4)

• Kacha aam (Raw mangoes)- 2 medium size
• Chicken- 500 gm
• Cashew-raisins paste- 2-3 tablespoon
• Onion paste- 1 cup
• Chilly as per taste
• Salt as per taste
• Turmeric
• Kashmirilal red chilly powder for the rich colour (optional)
• Few Curry leaves
• Oil for cooking

KACHA AAM CHILLY PASTE

CASHEW RAISINS

CASHEW RAISIN ONION PASTE

CHICKEN

DIRECTIONS:

1. Peel the Kacha aam or raw mangoes.
2. Take the seed out of it and make a thick paste of it as shown in the above picture.
3. Add green chilly and salt to the paste and mix it again.
4. In a mixing bowl, marinate the chicken with mango paste, onion paste, and the cashew-raisin paste. 
5. Add salt and a pinch of turmeric to the marination.
6. Keep the marination aside for at least 3-4 hours. 
7. Heat oil in a pan.
8. Add curry leaves.
9. Add the marinated chicken.
10. Stir the chicken thoroughly.
11. The marination has left water so try not to add extra water. But if you feel that your dish might burn you can add little water.
12. Cover the pan and let it cook till the chicken is tender and cooked.
13. When the oil gets separated from the chicken your dish is ready to serve.
14. Garnish your dish with Beresta* and a slice of Kacha aam to bring a mouthwatering look.
15. It's ready to eat.

Heat oil in a pan and add curry leaves.

Add the marinated chicken to the pan.

*Beresta aka caramelized fried onions is a very handy option for garnishing. It brings out a great flavor and adds crunch to your dish. Let's check out how to make Beresta in a few steps.

1. Cut onions into fine slices.
2. Heat desi ghee in a pan and add the sliced onions.
3. In a low heat stir the onions slowly.
4. I prefer adding a bit honey to the fry to bring a smoky flavor.
5. When the onion is golden brown take it out of the pan.
6. Add to any dish you want.

NB: I always recommend tasting your dish before serving.