Happy Holidays Loves 🙂 

Long time! I hope you all had a great day celebrating the birth of Christ. I bet you had lots of good food that I’d have loved to see (and definitely eat 🙂 ) And for the first time I didn’t take pictures of all the food I prepared so I literally don’t have any good pictures to share with you. Thing is I had been cooking from morning so by the time I was done I was too tired and hungry to think straight.

And I realized I hadn’t shared any festive recipes for you guys to try out. Worry not, I have something for you to try for New Year’s and every other day you wanna have chicken.

I know for sure that chicken always features in 90% of the holiday menus. And there’s different ways to cook that bird. There’s very many ingredients to put it together with. How do you spice it up or make it stand out? Have you ever tried adding an ‘unusual’ ingredient to your chicken? Personally I have. And I’m glad it turned out great many of the times and I loved it. I love mangoes so I trusted they would add great taste and flavour to the chicken.

This Mango Chicken is a must have and east-to-make delight; cooked to perfection till it absorbs all the sweetness of the fruit and the heat from the spices. Anyone who loves sweet and savory will definitely enjoy this. Rice and mashed potatoes are great side dishes for this chicken.

I used some Mango chutney I had made earlier ( ) Fresh puréed mango also works great.

For this dish you will need:-

1 whole chicken, cut in pieces

1 cup Mango Chutney

1/2 cup Sour Milk

1/2 cup Tomato puree/paste

1 onion, chopped

1 tablespoon Curry Powder

1 tablespoon Dark Soy Sauce

1/2 teaspoon Tumeric powder

1/2 teaspoon Garlic powder

1/2 teaspoon Chilli powder

1/2 teaspoon Ginger

1/2 cup of Vegetable oil

1 cup of Water

Salt to taste


In a pan, heat the vegetable oil. Add the chicken and brown evenly. Set the chicken aside and in the same oil, add the onions and fry for about a minute.

Add the tomato puree and stir. Cook for a few seconds before adding the sour milk with all the spices. Stir as it cooks. Add soy sauce and water. Stir. Let it simmer for a few seconds.

Add chicken into the sauce and stir to ensure each piece of chicken is well covered. Add the Mango chutney and stir. Cover and let it cook slowly on medium high heat until most of the fluid is absorbed and the chicken is well cooked and sticky not completely dry.

Serve hot with any of your preferred side dishes. 


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