Prep 30 mins
Cook 30 mins
Nepali Chicken Curried with Mango and Spices
- 2 lbs chicken breasts, cut into 1/2 inch slices
- 2 cups ripe mangoes, diced
- 1 teaspoon cumin powder
- 1⁄2 teaspoon turmeric
- 1 cup onion, diced
- 1 tablespoon garlic, minced
- 1 tablespoon gingerroot, minced
- 1 tablespoon chili paste
- 1 teaspoon black peppercorns
- 4 tablespoons clarified butter
- 1 tablespoon lemon juice
- salt and pepper
- 1 tablespoon chopped fresh cilantro (to garnish)
- In a non-stick sauté pan, heat two tablespoons of butter.
- Fry the black pepper corns for 30 sec.
- Add turmeric and onion and sauté until translucent.
- Add garlic, ginger and cumin powder; stir well for a minute or so.
- Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
- Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
- Allow the mango mixture to simmer for another 10 minutes or so.
- Reduce the mixture by half.
- Remove from heat and transfer to a blender for pureeing.
- Puree the mango mixture into a mango sauce.
- In a large bowl, season chicken pieces with lemon juice, salt and pepper.
- In a non-stick sauce pan, heat two tablespoons of butter.
- Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
- To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
- Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency.
- Adjust seasoning with salt and pepper.
- Garnish with a tablespoon of chopped cilantro.
- Serve with rice and roti (flat bread).
I honestly think this is a pretty good recipe. If you aren't excited about adding a ton of butter, you can substitute with plain yogurt to create a smooth, creamy texture. Also, the only reason I gave this recipe 4 stars as opposed to 5 was because I didn't feel that it was savory enough. So, I added some graham marsala (a spice commonly used in South Asian recipes) to the curry mixture.... And bam! You just created multiple layers of flavor. I'm definitely keeping this recipe to use again.
Several good suggestions on the part of the other reviewers here. By the time the mango gets to the blender stage, it is thoroughly cooked, so yes an immersion blender might save some cleanup later. I like cumin but in order to let the flavor of the mango come through more prominently, I might use less than a full teaspoon next time. And definitely do use liberal amounts of fresh cilantro, it's a must in this setting. Instead of using breast meat, I gave it an Asian twist by using drumsticks and thighs that I first skinned and then cut into approx 1-inch sections using a heavy cleaver. This added to the prep time of what is already a prep-intensive dish, but if you have a yen to try Nepalese cuisine, this is a very good recipe.
This was a really delicious supper. Honestly, I wasn' tentirely sure about it, but made it to use up a mango we had. I made a half recipe and it served the 2 of us with a little left over. I made the recipe as is, but was a little heavy handed with the chili paste (I used sambaal oleak) and it had a nice spice to it. I used the immersion blender, so also a plus for not having a lot of cleanup! Thanks for posting.