Have you ever tried to cook an Indian Curry and it’s tasted exactly like the restaurant dish? My authentic mango chicken tastes as good as the best mango chicken you’ve had, in your favourite Indian restaurant. I know that sounds like a huge claim, but it’s true.I was actually given this recipe by the owner of Guru’s Indian Restaurant in Coffs Harbour. Guru’s Indian Restaurant owns the local Indian specialty grocery store called “Om Namah.” I visit Om Namah regularly to purchase spices, frozen pakoras, stuffed naan’s and other “essential” grocery items. Whilst I’m making my purchases I quiz the staff for Indian recipes. They share their recipes, or help me with tips for cooking authentic Indian dishes. The staff are always so helpful. On a previous visit the lady behind the counter showed me a video of her cooking chapati with her young daughter. She then gave me the recipe and sold me the ingredients so I could make my own that night. Making the Mango Chicken was surprisingly simple once you know how. I was shown two products which are essential to the dish. The first is the mango puree. The brand I have picture below produces a sweet mango puree which tastes exactly like fresh mango! The second essential item is the Tikka Paste. I purchase the “Mother Brand” from Om Namah. I found this Tikka Paste was almost identical to other tikka pastes I have purchased previously, so if you can’t find this brand I’m sure a substitute would be fine. The Mango Chicken can be prepared on the cooktop or in the Thermomix. I have given instructions for both methods in the recipe below.
The best tip I received from the chef was not to add the diced chicken to the sauce until you’re ready to serve the dish. The chef said in the restaurant and in Indian homes, they marinade the meat in a tikka paste and cook it in the oven. Cooking the marinated chicken in the oven gives the meat more flavour. It also helps keeps the chicken stay moist and tender. The sauce is then made whilst the chicken is cooking in the oven. Once the dish is ready for serving the chicken is stirred through the sauce. You may have noticed I have been sharing quite a lot of Indian recipes. As soon as the whether turns cold I crave warm comfort food. I think Indian cuisine is the ultimate winter comfort food. If you’re considering cooking an Indian Banquet take a look at some of my favourite dishes. This Chicken Curry takes about 30 minutes from start to finish. My favourite Indian dish is this creamy Lamb Korma. I have a few more dishes to add to the collection such as chapati and biryani, so make sure you check back. In the meantime please feel free to pin this dish for later.
If you do have a Thermomix feel free to join our FB Thermomix Kitchen Group Page. The page has some fabulous contributors who are sharing more delicious Thermomix recipes and links daily.