MANGO CURRY
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Provided by Joe Thottungal
Categories Dinner Side Mango Coconut Shallot Chile Pepper Vinegar Ginger Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free
Yield Serves 4-6
Number Of Ingredients 14
Steps:
- In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
- In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
- Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
- Garnish with fried onions (if using). Serve with rice.
- Cooks' Note
- Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.
MANGO CHICKEN CURRY
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
TO DIE FOR THE WORLD'S BEST INDIAN MANGO CURRY
This is one curry u dont want to miss. Its one of the few really yummy curries Subru uncle makes for us. The last 3 days, this has been my addiction. Be it lunch/ midnight, if I'm not on my chair or exercising or asleep or outisde shoping, etc, I'm right in front of the fridge, hunting for this curry! Even a drop is an ocean, I love this curry that much:)
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
- Add the curry leaves, green chillies and water.
- Add salt, turmeric powder and red chilli powder.
- Bring to a boil.
- Cook on high flame for 8-10 minutes.
- Remove from flame and keep aside.
- Heat oil in a non-stick saucepan.
- Add the mustard seeds and allow to crackle.
- Add methi seeds and allow to sizzle.
- Add the cumin seeds and allow to splutter.
- Add few curry leaves and stir-fry for a few seconds.
- Remove from heat.
- Pour into curry.
- Stir well.
- Allow to cool for about 30 minutes on the kitchen counter.
- Then, stir in the beaten yogurt.
- Mix it well and serve with cooked white Basmati rice.
- This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!
INDIAN HOT CURRIED MANGOS WITH TOFU
This sweet and spicy dish is sure to bring variety to the dinner table with an Eastern flair! If you don't like the taste of tofu, chicken or shrimp are easily substituted.
Provided by Elegant Chef
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
- Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.
Nutrition Facts : Calories 323 calories, Carbohydrate 19.1 g, Fat 21.6 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 7.1 g, Sodium 174.7 mg, Sugar 7.9 g
CREAMY CHICKEN & MANGO CURRY
Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
- Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
- Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
- Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
- Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
CHICKEN AND MANGO CURRY
I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it!
Provided by dale7793
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a deep frying pan or wok heat oil over medium heat until hot.
- Add curry paste and garlic and cook, stirring, for about 30 seconds.
- Slowly stir in coconut milk and chicken broth.
- Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
- Remove and discard garlic.
- Add ginger, onion, and peppers; cook until tender, about 7 minutes.
- Add mango, straw mushrooms, fish sauce, and sugar.
- When heated through, serve over individual plates of hot rice.
- Garnish with cilantro.
Nutrition Facts : Calories 1547.2, Fat 65.9, SaturatedFat 41.8, Cholesterol 72.6, Sodium 2868.6, Carbohydrate 195, Fiber 11.1, Sugar 28.5, Protein 49
More about "to die for the worlds best indian mango curry recipes"
MANGO CURRY (INDIAN) | MADHU'S EVERYDAY INDIAN
From madhuseverydayindian.com
Ratings 1Servings 3Cuisine IndianCategory Dinner, Lunch
- Pick mangoes which are firm to touch and slightly under ripe. Wash the mango, cut both sides of the mango just past the seed. Take each side and slice the flesh with a knife without breaking through the skin. Scoop the mango pieces with a spoon.
- Take 1.5 cups of fresh coconut or dedicated coconut. Add 1.5 cup of hot water to it. Soak it for five minutes. Grind it in a mixer. Strain the coconut milk and use it in the recipe.
- Pour oil into a skillet and place over medium heat. When the oil gets hot, add the cumin seeds. Cook for 15 seconds.
SWEET & SPICY RIPE MANGO CURRY RECIPE BY ARCHANA'S …
From archanaskitchen.com
4.9/5 (4.6K)Servings 6Cuisine IndianTotal Time 55 mins
MANGO CHUTNEY TOFU CURRY WITH WILD RICE (VEGAN, …
From delscookingtwist.com
AUTHENTIC INDIAN MANGO CHICKEN CURRY RECIPE - MEAT …
From meatandtravel.com
INDIAN MANGO CHUTNEY RECIPE - THE DARING GOURMET
From daringgourmet.com
MANGO CHICKEN CURRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MANGO CHICKEN CURRY (30 MINUTE RECIPE!) - THE ENDLESS …
From theendlessmeal.com
MANGO CURRY RECIPE - NDTV FOOD
From food.ndtv.com
AMAZING MANGO CHICKEN RECIPE | MANGO CHICKEN CURRY (INDIAN …
From youtube.com
FRUITY MANGO CHUTNEY CHICKEN CURRY - EFFORTLESS FOODIE
From effortlessfoodie.com
HERBY ROTIS AND MUNG BEAN CURRY: YOTAM OTTOLENGHI’S INDIAN …
From theguardian.com
RAW MANGO WITH MUNG DAAL | SHOW ME THE CURRY INDIAN …
From youtube.com
MANGO CURRY RECIPE - SAVORY THOUGHTS
From savorythoughts.com
MADRAS TOFU-MANGO CURRY MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
MANGALOREAN RIPE MANGO CURRY - MY FOOD STORY
From myfoodstory.com
WHAT IS CORONATION CHICKEN? THE HISTORY BEHIND THE DISH.
From nytimes.com
INDIAN-INSPIRED RECIPES FOR WEEKNIGHT COOKING - LOS ANGELES TIMES
From latimes.com
You'll also love