Name: Crispy Mango-Chilli Chicken with Mango-Coconut Relish recipe by Tanushree Bhowmik at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Boneless chicken breasts - 2, cut into medium chunks; Refined Vegetable oil - for deep frying; Gramflour - 2 tbsp; Cornflour - 1 tbsp; Sesame seeds - 1 tsp; Curry leaves - a handful (for garnish); Dry red chillies - a few (for garnish); Marinade: Ginger-garlic paste - 1 tsp; Mango-chilli jam - 2 tbsp; Refined vegetable oil - 1 tsp; Salt to taste; For Mango-Chilli Jam: Ripe mango - 1, Large, roughly chopped into small bits; Fresh red chilli - 2 large, deseeded and finely chopped; Sugar - 2 tbsp; Relish: Unripe green mango - 1 small, grated; Coconut cream - 2 tbsp; Fresh coriander - 1 tsp, finely chopped; Satl to taste

ABOUT Crispy Mango-Chilli Chicken with Mango-Coconut Relish RECIPE

Pieces of boneless chicken marinated in mango-chilli jam, batter fried and served with sour mango and coconut relish.

Ingredients Serving: 4

Boneless chicken breasts - 2, cut into medium chunks
Refined Vegetable oil - for deep frying
Gramflour - 2 tbsp
Cornflour - 1 tbsp
Sesame seeds - 1 tsp
Curry leaves - a handful (for garnish)
Dry red chillies - a few (for garnish)
Marinade: Ginger-garlic paste - 1 tsp
Mango-chilli jam - 2 tbsp
Refined vegetable oil - 1 tsp
Salt to taste
For Mango-Chilli Jam: Ripe mango - 1, Large, roughly chopped into small bits
Fresh red chilli - 2 large, deseeded and finely chopped
Sugar - 2 tbsp
Relish: Unripe green mango - 1 small, grated
Coconut cream - 2 tbsp
Fresh coriander - 1 tsp, finely chopped
Satl to taste

Instructions

For the mango-chilli jam: put the chopped mangoes, the chopped chilli and sugar in a pan over low heat. Stirring frequently, cook till the sugar dissolves and jam becomes glossy. This can be stored for a month in the refrigerator.
Marinate the chicken in the jam, 1 tsp oil, salt and set aside for 30 minutes in the refrigerator.
Make a batter of coating consistency with the gram flour, cornflour, sesame seeds and salt with cold water.
Heat the oil for deep frying in a deep wok; do not overheat.
Dip the chicken pieces in the batter and fry in oil till caramelised and brown on all sides.
Mix the grated green mango, coconut cream, coriander leaves and salt to make the relish.
Deep fry the curry leaves and dry red chillies.
Serve the crispy fried chicken garnished with curry leaves and chillies and with the relish.

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