Ingredients

Instructions

  1. In a non-stick sauté pan, heat two tablespoons of butter.
  2. Fry the black pepper corns for 30 sec.
  3. Add turmeric and onion and sauté until translucent.
  4. Add garlic, ginger and cumin powder; stir well for a minute or so.
  5. Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
  6. Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
  7. Allow the mango mixture to simmer for another 10 minutes or so.
  8. Reduce the mixture by half.
  9. Remove from heat and transfer to a blender for pureeing.
  10. Puree the mango mixture into a mango sauce.
  11. In a large bowl, season chicken pieces with lemon juice, salt and pepper.
  12. In a non-stick sauce pan, heat two tablespoons of butter.
  13. Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
  14. To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
  15. 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.
  16. Adjust seasoning with salt and pepper.
  17. Garnish with a tablespoon of chopped cilantro.
  18. Serve with rice and roti (flat bread).