Mango Chilli Chicken is a spicy indian dish. I use fresh chillies and grated onions for their superb texture.
Looking for my base free / from scratch version? It's here /watch/UGd5u0qr7ZLr5
## Ingredients
2-3 tablespoons of vegetable oil
1/2 medium onion chopped very fine or grated
2 teaspoons of garlic & ginger paste
2-3 birds eye chillies, sliced
1 tablespoon of mix powder or curry powder
1/2 a teaspoon of coriander powder
1/2 a teaspoon of cumin seeds
1/2 a teaspoon of chilli powder
1/2 a teaspoon of cardamom powder
1/2 a teaspoon of tandoori powder
250 millilitres of curry base
1/4 teaspoon of fenugreek leaves or/ kasoori methi
2 tablespoons of coconut milk powder or flour
2 tablespoons of smooth mango chutney
1 teaspoon of sugar
1/2 a ripe mango cut into chunks
1 teaspoon of white vinegar
200 grams of meat, vegetables, paneer or tofu
1/2 a cup of fresh/chopped coriander
## Method
1. add the oil and finely sliced or grated onion to a pan and heat on low to medium until soft and beginning to brown, this may take around 5 minutes
2. stir in the garlic and ginger paste and the chillies and cook for around 30-60 seconds
3. add the mix powder, coriander powder, cumin seeds, chilli powder, cardamom powder and tandoori powder and stir in well
4. add a little heated base gravy and fry for a minute or two
5. add 1/2 of the base gravy, mix through and fry for another couple of minutes
6. the fenugreek leaves, coconut powder, mango chutney and the sugar, mix well and cook for a minute
7. add the mango and vinegar, stir well then add the remaining base gravy, meat and most of the coriander, stir through and simmer for around 5 minutes. Only stir if it looks like the sauce is likely to burn
8. serve when the meat is cooked through and the sauce is the thickness you require with a sprinkle of fresh coriander
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## Items i use ##
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