Spicy mango chicken
(Redirected from Aam murghi)
If you've not tried cooking with mangoes, this is a great dish to start with. Ideally they should feel slightly soft when gently squeezed.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons ghee
- 900g (2 lbs) chicken pieces, skinned
- 2 large onions, peeled and sliced
- 2 garlic cloves, peeled and crushed
- 2 large mangoes, peeled and roughly chopped, keep ½ of one mango sliced neatly for a garnish
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground black pepper
- 1 level teaspoon sea salt
- ½ teaspoon turmeric powder
- Zest of ½ lemon
- 225ml (8 fl oz) chicken stock
- 115ml (4 fl oz) single cream
Method
- Heat the ghee in a large pan or wok and brown the chicken pieces a few at a time and reserve. Take care as ghee tends to smoke and burn easily
- Add the onion and garlic and stir-fry for 5 minutes or until soft and translucent
- Add the chopped mangoes, nutmeg, black pepper, sea salt, turmeric and lemon zest
- Stir-fry for a few more minutes and add the chicken stock
- Cover the pan and simmer gently for 45 minutes so the chicken is tender
- Remove the chicken and keep warm in a casserole dish in a slow oven. [150°C, 300°F,Gas Mk 2]
- Reduce the sauce to about half and then add the lemon juice and cream. Cook for a further 5 minutes being careful not to let the sauce boil and curdle
- Put the sauce in a blender or force through a sieve
- Add the sauce to the casserole and leave in the oven for another 15 minutes
Serving suggestions
Serve hot in a large bowl with the reserved mango pieces on top
Serve with plain rice and fried almonds or cashew nuts
See also
- Get chicken pieces the economical way, joint the chicken yourself
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