A while ago, I was discussing starting an Instagram page and writing my recipe book with a friend. Being very enthusiastic about the idea he asked what had I already made. When I said some of the recipe’s name he said “Shefu, I want you to make something different like create a recipe combining mango and chicken which has sweetness of mango at the start with the slap of spiciness at the end. Can u do it?”
Taking that as a challenge I created this… Spicy mango paprika curry with herb rice. And I didn’t just stop there, I made many more mango based dish which I will be posting soon.

Cooking time: 1 hr

Serves: 4 people

Calorie per serving: 315.49

Ingredients:

2             – Mango big
1/2 cup  – Fresh cream
1/2 kg     – chicken boneless (or 300-400 g – Soya chunks)
1 cup      – rice long grain
1tsp        – Garlic chop
2 tsp        – bird eye chilly chop
2 tbsp     – Basil (chiffonade)
1 tbsp     – Kaffir lime leaves (chiffonade)
2 tbsp     – Butter
1 tbsp     – Paprika powder
1/2 tsp    – Garam masala (optional)
1 tsp       – Pepper
1/2 tbsp – Mix herbs (fresh or dry)
Salt to taste.

Paste:

4-5          – Garlic clove chop
1 tsp       – Ginger chop
1 tsp       – bird eye chilly
4-5          – kaffir lime leaves

Method:

Clean the chicken and cut it in dice. In a pot add 1 tbsp of butter along with some oil so the butter do not burn out then add the paste. Cook for a min and add chicken and cook it stirring occasionally.
While chicken is being cooked, roughly cut mango in big chunks. Put mango and cream in a blender and make a smooth paste like texture. As the chicken is cooking put garam masala, paprika, pepper and salt then mix well.
After chicken is cooked add 1 tbsp basil, 1 tbsp kaffir lime leaves and chopped bird eye chilly. Mix and let it cook for more 2 min. At the last add mango cream mixture, stir well and let it come to a boil and switch off the flame. Garnish with rest of the basil and sprinkle paprika.
For rice, wash rice and put it for boiling. When it is 99% cooked (par cooked) switch off the flame. Drain out excess water and spread it out on plate to cool down. In a pan put 1 tbsp butter add garlic chop along with mix herbs. Toss the rice in it and serve it with curry.

Note:

If you want the curry to be thin, use milk instead of cream or water down the curry according to the level of thickness required. If you are adding water adjust spices accordingly. For more spiciness add more chilly in paste. Do not cook mango for too long. Consume when hot. If basil is not available then use mint leaves. Chicken can be replace by soya chunks for vegetarian option.

Happy munching!  🥘🍴🍝🍜🍚🍽

Comment below if you have tried something similar to this. Try at home and let me know if you like it or if you think of adding something to the recipe.