Ingredients-
Olive oil 3-4 Tbs
Mustard Seeds 1 tsp
Fenugreek Seeds 1/4 tsp
Minced Garlic 1 tbs
Minced Fresh Ginger 2 tsp
Touch of Water
Turmeric Powder 1/2 Tsp
Fresh Green Chillies Chopped 2-4
Salt to taste
1 Tbs Tomato Puree
Boneless Skinless Chicken Breast 2 Diced
Mango Pulp 300 ml
Coconut Milk 1 cup
Method
1. Heat 3-4 tablespoons of olive oil in a pan over medium heat.
2. Add 1 teaspoon of mustard seeds and 1/4 teaspoon of fenugreek seeds to the pan. Saute until the seeds start to crackle.
3. Add 1 tablespoon of minced garlic and 2 teaspoons of minced fresh ginger to the pan. Cook until fragrant.
4. Add a touch of water to deglaze the pan and prevent the garlic and ginger from burning.
5. Stir in 1/2 teaspoon of turmeric powder, 2-4 chopped fresh green chilies, and salt to taste. Cook for a minute to release the flavors.
6. Add 1 tablespoon of tomato puree and mix well with the spices.
7. Cut 2 boneless, skinless chicken breasts into bite-sized pieces and add them to the pan. Cook until the chicken is browned on all sides.
8. Pour in 300 ml of mango pulp and 1 cup of coconut milk. Stir to combine all the ingredients.
9. Cover the pan and let the chicken simmer in the sauce for about 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
10. Serve the dish hot over rice or with naan.
Enjoy this flavorful and aromatic chicken dish with mango and coconut milk!
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