PREP: 20 Minutes
COOK: 50 Minutes
Try making this amazing dish with fresh raw mangoes. Don’t be put off by the number of spices. All of the spices you need can be found in either in the world food aisle of Asda or in good Indian grocers. I recommend the spices from TRS Food
500g chicken drum sticks & thighs (skin removed)
Raw Mangoes – 250 gms.
Cumin Seeds – 1 tsp
Dry Fenugreek Leaves – 1/2 tsp
Fennel Seeds – 1/2 tsp
Nigella Seeds – 1/4 tsp
Asafoetida – 1/4 tsp
Ajwain – 1/2 tsp
Black Mustard seeds – 1 tsp
Coriander seeds – 1 tsp
Black peppercorns – 1 tsp
1 black cardamom
1 small stick of cassia bark (not to be mistaken for cinnamon)
2 green cardamom
2 bay leaves
Turmeric Powder – 1/2 tsp
Dry Mango powder – 2 tsp
Jaggery (Grated) 4 tsp
Two medium size onions
1/2 tin of good tomatoes
3 table spoons of thick natural yogurt
4 garlic cloves (finely chopped)
2-3 finger green chillies (finely chopped)
1 inch of fresh ginger (finely chopped)
Water – 2-3 cups
Salt – to taste
2 tsp of fresh lemon juice
3 tsp of good mango pickle (medium heat achaar)
4 tbsp of freshly grated coconut
Fresh bunch of coriander
Gram flour – 1 tsp
Garam masala – 1 tsp
Vegetable or sunflower oil – 5 tbsp
Marinate the chicken (preferably overnight) in mango pickle lemon juice & yogurt. You can crush the mango pickle in the pestle & mortar before adding to the chicken. Cut the green mangoes into medium slices with the skin still on. Put to one side.
Heat a dry pan. Add cumin seeds, fennel, nigella seeds, ajwain, coriander seeds, black peppercorn, mustard seeds, black cardamom, green cardamom, cassia bark and cloves. Once the mustard seeds start to pop add the turmeric, mango powder, bay leaves, gram flour, fenugreek leaves & asafoetida leave on heat for 30 seconds. Remove from heat and transfer into a pestle & mortar and coarsely pound. Set aside.
Chop the onions finely and saute in a pan with 5 tbsp of oil for 5 minutes. Add the contents of your pestle and mortar into the pan and the fresh ginger, garlic, & green chilli. Cook for 5 minutes then add the tomato tin & jaggery. Allow this to cook down for at least 15minutes.
Add the marinated chicken and cook on a medium to high heat for ten minutes. Then add 1/2 pint of water, allow it to come up to the boil and then reduce to simmer for a further 20 minutes with the lid on.
Remove the lid from the pan and add your sliced mangoes & fresh coconut. Stir well and cook for a further 10 mins or until the mangoes are tender. Switch of the heat and add the fresh coriander & garam masala.
Top tips – if you’ve marinated your chicken overnight make sure you remove it from the fridge to bring it up to room temperature before cooking. Get yourself a couple of masala dabba tins to store your spices. It will save you lots of time and hassle when cooking Indian dishes.
For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys. Find out more and buy the book for £5.99 here.
And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand.