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 naans 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 even shown which brand of mango puree gives the best flavour. The brand I have pictured below produces a sweet mango puree which tastes exactly like fresh mango!
The Mango Chicken can be prepared on the cooktop or in the Thermomix. I don’t use the tikka paste in my recipe as I find the tandoori spice blend is a more natural and healthy alternative.
Authentic Mango Chicken RecipePrint Recipe
- Chicken Thigh Fillets diced
- Tikka Paste
- Natural Yogurt
- oil or ghee
- fresh ginger
- whole coriander seeds
- green cardamon pods
- star anise
- garam masala
- tomato puree
- mango puree
- thickened cream
- This an exclusive recipe from "An Indian ThermoKitchen"
The full instructions are available when you purchase the book.
If you want to make this dish for dinner tonight rest assured the digital version will be available within 5 minutes of purchase and the hard copy of the book will follow in the post.
The best tip I received from the “Guru’s” 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 homemade spice paste and then cooked in the oven.
Cooking the marinated chicken in the oven gives the meat more flavour. It also helps keep the chicken stay moist and tender. The sauce is then made while 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 weather 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.
In the meantime please feel free to pin this dish for later.