"Let us show you how to make stunning Indian dishes at home"
300 g of marinated chicken breast
Pinch of turmeric powder
Marinade: 1 tbsp of lemon juice
2 tbsp coconut powder
2 tbsp of ginger/garlic paste
2tbsp mango chutney
100 g of natural yoghurt
half cup of tightly packed coriander leaves
1 fresh ripe mango peeled and cubed
2 medium sized onions coarsely chopped
1 Sprig Of curry leaves
1 tbsp of lemon juice
1 quarter tsp of cumin/jeera
1 tbsp of ginger/garlic paste
Pinch of mustard seed
tbsp of crushed red chilli
1/2 tbsp of gram masala
1 tbsp cooking oil
Salt to taste
Marinate chicken and set aside for an hour or ideally overnight in refrigerator.
Heat a large heavy based pan with a tbsp of oil on a medium heat, add chopped onion ginger and garlic paste sauté until golden brown then add remaining seasoning, mustard seeds, curry leaves, crushed chilli, garam masala, cumin and a pinch of turmeric.
Then add marinated chicken to the pan along with natural yoghurt, coconut powder and 1/2 cup of water, allow to cook for 20 minutes on a low heat then add mango chutney and mango cubes, cook for further 10 minutes, water should be absorbed at this point. add lemon juice and fresh coriander, stir in well and then serve hot, accompanied with basmati rice or naan bread.