Mango Chilli Chicken (Restaurant Style)
Experience the perfect blend of heat and sweetness with The Curry Kid's Mango Chilli Chicken, featuring fresh mangoes and birds eye chillies for a restaurant-style taste at home!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thecurrykid.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Skillet
- Stove
- Wooden spoon
- Spoon
Ingredients
- Vegetable Oil: 2 tablespoons
- Brown/White Onion: 1/2
- Garlic & Ginger Paste: 2 teaspoons
- Birds Eye Chilli: 2
- Mix Powder / Curry Powder: 1 tablespoon
- Coriander Powder: 1/2 teaspoon
- Cumin Seeds: 1/2 teaspoon
- Chilli Powder: 1/2 teaspoon
- Cardamom Powder: 1/2 teaspoon
- Tandoori Masala Powder: 1/2 teaspoon
- Curry Base: 250 millilitres
- Fenugreek Leaves (Kasoori Methi): 1/4 teaspoon
- Coconut Milk Powder: 2 tablespoons
- Mango (puree / chutney): 2 tablespoons
- Sugar: 1 teaspoon
- Mango (ripe): 1/2
- Vinegar: 1 teaspoon
- Meat - Chicken / Lamb: 200 grams
- Fresh/Chopped Coriander: 1/2 cup
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