Mango Chicken Tarkari
Experience the perfect balance of sweet and savory with Mango Chicken Tarkari, a vibrant South Asian-inspired dish that pairs tender chicken with the luscious sweetness of ripe mangoes. This one-pot wonder cooks up in just under an hour, combining fragrant spices like cumin, coriander, and garam masala with a creamy yogurt base for a truly mouthwatering curry. Finished with a hint of coconut milk for added richness, it’s as delightful to the palate as it is to the eyes. Serve this exotic, flavor-packed tarkari with fluffy basmati rice, warm naan, or your favorite flatbread for an unforgettable meal that’s perfect for weeknight dinners or special occasions.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 1 large Ripe mango (peeled and diced)
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (diced)
- 100 grams Yogurt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Fenugreek seeds
- 0.5 teaspoon Mustard seeds
- 100 ml Coconut milk (optional for creaminess)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 100 ml Water
Instructions
Heat the vegetable oil in a deep pan or pot over medium heat.
Add the mustard seeds and fenugreek seeds. Let them splutter for a few seconds.
Add the chopped onions and sauté until golden brown.
Mix in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the diced tomatoes and cook until they soften and the oil begins to separate from the mixture.
Stir in the turmeric powder, cumin powder, coriander powder, and red chili powder, and cook for 1 minute to toast the spices.
Add the chicken pieces and stir to coat them evenly with the spice mixture. Cook for 5 minutes, stirring occasionally.
Add the yogurt, salt, and water. Stir well, cover the pot, and simmer for 15-20 minutes or until the chicken is fully cooked and tender.
Add the diced mango and garam masala to the pot. Cook for another 5 minutes to allow the flavors to meld together.
If using coconut milk, stir it in during the last 2-3 minutes of cooking for added creaminess.
Taste the tarkari and adjust salt or spices as needed.
Turn off the heat and garnish with fresh chopped cilantro.
Serve hot with steamed rice, naan, or roti for a satisfying meal.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 15.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
