Mango season is here!! 🙂 Mangoes are in full bloom.. but even before the mango season came, there already was the raw mango season.. kairi as we call it in hindi, has been a quintessential part of chutneys in my mom’s kitchen. Just a little bit raw mango adds a nice sourness to any chutney. In summers my mom also makes aam panna which is a perfect recipe for a summer cooler! This time when we went to Udaipur, my mother-in-law had made raw mango chutney – it adds a nice flavour when you add just a small spoonful into any gravy. I brought some back with me and was wondering how can I use it differently; when I came across this mango chicken recipe in this month’s Good Food magazine. I just had to try it! 🙂
Baking/ roasting are not very common in everyday cooking in an Indian kitchen as they are in other cuisines, but I’ve recently discovered how convenient it is for Indian food also. I would call this recipe a marriage of Indian flavours and international cooking technique.
Mango Chicken
Preparation time: 10 mins | Cooking time: 30 mins | Serves 2
2 Chicken Breasts, boneless, skinless
2 tbsps mango chutney (homemade or store bought)
1 tbsp curry powder
2 tsp cumin seeds
2 tsp olive oil
- Heat oven to 200°C and line a baking tray with foil
- Cut horizontal pockets in each chicken breast, taking care not to cut it through to the other side
- Stuff with mango chutney, then close the pocket with a toothpick
- Mix the curry powder, cumin seeds and 2 tsp oil and brush all over the chicken
- Place on baking tray and roast for 25-30 minutes until cooked through
- Before serving, remove the toothpick (it gets stuck in the chicken so needs a little bit of force to remove!)
- Drizzle all the juices in the baking tray on the chicken to give it a nice gloss 🙂
- Serve with hot Spiced Basmati rice
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