Ambyachi Kadi (Mango Chicken Curry)

Name: Ambyachi Kadi (Mango Chicken Curry)
Cuisine: Indian
Ingredients: 500 gram chicken meat cubed; 1 teaspoon garlic crushed; 1 teaspoon ginger crushed; 4 whole peppercorns; 425 ml coconut milk; 4 small fresh red chili finely chopped; 2 small green chilies finely chopped; 1 tablespoon oil; 1 teaspoon mustard seeds; 2 tablespoons ghee or butter; 2 mangos or 1 can; 2 teaspoons sugar; 1 teaspoon turmeric ground; salt to taste; spring onions for garnish

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Indulge in the exotic flavors of Ambyachi Kadi, a delightful Indian mango chicken curry that tantalizes the taste buds with its sweet and spicy profile.

This dish combines tender cubes of chicken marinated in a fragrant paste of garlic, ginger, chilies, and creamy coconut milk, enriched with the sweetness of ripe mangoes and a hint of turmeric. The aromatic blend of spices like peppercorns and mustard seeds, tempered in Ghee or Butter, infuses the curry with depth and warmth, making it a perfect choice for a comforting meal. Garnished with fresh spring onions, this curry is best enjoyed with a side of plain rice, allowing you to savor every delicious bite.

Ambyachi Kadi holds a special place in Indian cuisine, celebrated for its rich flavors and simplicity. This recipe offers a delightful balance of sweet and savory, with mangoes adding a tropical twist to the classic chicken curry. Whether you’re looking to impress guests or simply treat your family, this dish promises to be a crowd-pleaser. Prepare to be transported to the vibrant streets of India with every spoonful of this aromatic and heartwarming mango chicken curry.

Ambyachi Kadi (Mango Chicken Curry)

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Ingredients

500 gram chicken meat (cubed)
1 teaspoon garlic (crushed)
1 teaspoon ginger (crushed)
4 whole peppercorns
425 ml coconut milk
4 small fresh red chili (finely chopped)
2 small green chilies (finely chopped)
1 tablespoon oil
1 teaspoon mustard seeds
2 tablespoons ghee or butter
2 mangos (or 1 can)
2 teaspoons sugar
1 teaspoon turmeric (ground)
salt (to taste)
spring onions (for garnish)

Instructions

Grind the ginger, peppercorns, garlic, chilies, and coconut milk into a smooth paste. Marinate the chicken overnight in a covered container in the refrigerator.
In a large pan, heat the oil and add the mustard seeds. Cook until they start to pop, then lower the heat.
Add the Ghee or Butter and cook for another minute.
Stir in the mangoes, sugar, and turmeric, and cook for a further minute
Remove the mixture and fry the chicken in small batches. Once done, add all ingredients together and sprinkle with sliced spring onions to garnish.
As this dish has a deliciously sweet flavor, plain rice is best served with it.