Chicken Curry with Mango and Mint Raita
4 servings
35 minutes
Chicken curry with mango and mint raita is a vibrant and exotic recipe that combines tender chicken, aromatic spices, and the sweet juiciness of mango. While this dish may have Indian roots, it has been adapted to European cuisine. Saffron adds a refined spiciness, while cream makes the sauce velvety. Mango adds a light fruity acidity that balances the richness of the spices. It is served with mint raita, which refreshes the flavor and makes it even more interesting. This is the perfect treat for those who love rich flavor combinations and unusual gastronomic journeys.
1
Finely chop the onion and red chili pepper. Grate 1 tablespoon of ginger. Sauté in 2 tablespoons of oil until the onion becomes soft.
- Onion: 2 pieces
- Red chili pepper: 1 piece
- Fresh ginger: 1 teaspoon
- Vegetable oil: 2 tablespoons
2
Dry the saffron threads in a pan over low heat, stirring until crispy. Transfer to a plate, let cool, then crush with a spoon and dilute with 1 tablespoon of hot water.
- Saffron: 0.3 teaspoon
- Water: 1 tablespoon
3
Cut the chicken fillet into long narrow strips.
- Chicken breast fillet: 750 g
4
Transfer the chicken to the onion, add spices, salt to taste, and mix.
- Chicken breast fillet: 750 g
- Salt: 0.3 teaspoon
- Ground white pepper: 0.3 teaspoon
- Ground cardamom: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground cumin: 0.3 teaspoon
5
Add saffron and heavy cream to the chicken, cook for 10 minutes, stirring occasionally.
- Saffron: 0.3 teaspoon
- Cream 30% fat: 125 ml
6
If using fresh mango (2 pcs), remove the pits and slice the flesh thinly. If canned, two 425 ml cans are enough: drain the syrup (we don't need it), cut the mango slices into strips. Add the mango to the chicken and cook together for about 4 minutes or until the mango is soft if using fresh.
- Canned mango: 850 g
7
Preparing mint raita: low-fat neutral yogurt, finely chopped mint leaves, finely chopped green chili, 1 tsp grated ginger, salt to taste (0.3 tsp). Serve chilled with curry and flatbreads.
- Plain (natural) yoghurt: 250 g
- Fresh mint: 23 g
- Green chili pepper: 1 piece
- Fresh ginger: 1 teaspoon
- Salt: 0.3 teaspoon
