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    You are in: Home / Recipes / Keralan Chicken Curry With Mango Recipe
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    Keralan Chicken Curry With Mango

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    rainna's Note:

    From The Spice Route

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Combine coriander seeds, black peppercorns and turmeric powder. Grind to a paste with a little water and set aside.
    2. 2
      Heat oil and saute the mustard seeds until they crackle. Add the onion, garlic, ginger and curry leaves, and saute until the onions become translucent. Add the chicken and saute until golden brown.
    3. 3
      Add the curry paste mix, and saute for another minute, stirring constantly to avoid sticking. Add the vinegar and 1/2 cup of water and simmer for 2 minutes. Add the coconut milk and mango cubes and salt to taste.
    4. 4
      Gently simmer for a further 5 minutes, taking car not to allow the coconut milk to boil.
    5. 5
      Serve with rice.

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    Ratings & Reviews:

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    Nutritional Facts for Keralan Chicken Curry With Mango

    Serving Size: 1 (832 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1466.3
     
    Calories from Fat 618
    42%
    Total Fat 68.7 g
    105%
    Saturated Fat 33.5 g
    167%
    Cholesterol 320.0 mg
    106%
    Sodium 365.6 mg
    15%
    Total Carbohydrate 103.3 g
    34%
    Dietary Fiber 4.5 g
    18%
    Sugars 95.5 g
    382%
    Protein 108.2 g
    216%

    The following items or measurements are not included:

    fresh ginger

    curry leaves

    white wine vinegar

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