Click on the image, above to submit to Pinterest.
Kesar Mango Curry
Kesar Mango Curry is a traditional Indian recipe for a classic curry of chicken in a Gir Kesar (Kesar Mango) base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kesar Mango Curry.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+30 minutes marinating)
Serves:
4–5
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
This is a Gujrti-based curry, where the Kesar Mangos (known locally as Gir Kesar) grow. Gir Kesar is a mango cultivar grown in the foothills of Girnar in Gujarat, western India. The mango is known for its bright orange colored pulp and was given the geographical indication status in 2011.
Ingredients:
2 skinless chicken breasts, cut into strips
½ tsp turmeric
½ tsp sea salt
½ tsp dried chilli flakes
½ lemon, juice only
4 tsp rapeseed or sunflower oil
cooked rice, to serve
For the curry base:
4 tsp rapeseed or sunflower oil
1 tsp black mustard seeds (or yellow mustard seeds)
8–10 curry leaves
10g (⅓oz) fresh root ginger, peeled and grated
2 garlic cloves, grated
1 tsp dried chilli flakes or chilli powder
1 tsp ground coriander
1 tsp ground black pepper
3 Kesar mangoes, peeled, diced and mashed (keep the stones)
200ml (4/5 cup) coconut milk
Method:
Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes.
Preheat the oven to 200°C (180°C Fan/400°F/Gas Mark 6). Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven.
To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes.
Add the coconut milk and 300ml (1 1/4 cups) water and simmer over a low heat for 5 minutes.
Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice.
