Crispy Mango-Chilli Chicken with Mango-Coconut Relish | How to make Crispy Mango-Chilli Chicken with Mango-Coconut Relish

By Tanushree Bhowmik  |  2nd Jun 2016  |  
5.0 from 1 review Rate It!
  • Crispy Mango-Chilli Chicken with Mango-Coconut Relish, How to make Crispy Mango-Chilli Chicken with Mango-Coconut Relish
Crispy Mango-Chilli Chicken with Mango-Coconut Relishby Tanushree Bhowmik
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

71

1





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.

Crispy Mango-Chilli Chicken with Mango-Coconut Relish

Ingredients to make Crispy Mango-Chilli Chicken with Mango-Coconut Relish

  • 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

How to make Crispy Mango-Chilli Chicken with Mango-Coconut Relish

  1. 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.
  2. Marinate the chicken in the jam, 1 tsp oil, salt and set aside for 30 minutes in the refrigerator.
  3. Make a batter of coating consistency with the gram flour, cornflour, sesame seeds and salt with cold water.
  4. Heat the oil for deep frying in a deep wok; do not overheat.
  5. Dip the chicken pieces in the batter and fry in oil till caramelised and brown on all sides.
  6. Mix the grated green mango, coconut cream, coriander leaves and salt to make the relish.
  7. Deep fry the curry leaves and dry red chillies.
  8. Serve the crispy fried chicken garnished with curry leaves and chillies and with the relish.

My Tip:

A store-bought mango chilli chutney can be used as an alternative to the mango-chilli jam.

Reviews for Crispy Mango-Chilli Chicken with Mango-Coconut Relish (1)

Sukhmani Bedi2 years ago

delicious and unique!
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