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Goan Chicken Mango Curry by Chef Maya Sawant of Lean Kitchen by Maya | Recipe

Goan Chicken Mango Curry by Chef Maya Sawant of Lean Kitchen by Maya | Recipe

Cook Time : 20 minutes
Serves : 4


  • Alphonso Mangoes, 3, small and ripe
  • Raw Mango, 1, small
  • Boneless Chicken Thighs / Breast, 1/2 kg, chopped to medium size
  • Coconut Oil, 1 tbsp
  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig
  • Jaggery, a small piece
  • Toasted Cashews, 5-6, to garnish
  • Lemon Rind, to garnish
  • Cilantro, a handful
  • Salt, to taste

To grind to a smooth paste:

  • Freshly Grated Coconut / Coconut Milk, 3/4 cup
  • Turmeric, 1/4 tsp
  • Peppercorns, 12
  • Garlic Cloves, 2
  • Fenugreek, a pinch (about 10 seeds)
  • Coriander Seeds, 1 tbsp
  • Kashmiri Red Chillies, 2, dried
  • Cumin, 1/4 tsp


  • In a blender, add all the ingredients mentioned under to grind to a smooth paste, using about 1/4 to 1/2 cup water
  • Peel the mango skin, chop the flesh into big chunks
  • Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves
  • Next add the ground spice paste, jaggery, salt, cook on medium heat for about 2-3 minutes
  • Add chicken thighs stir in the spice mix
  • Then add the chopped mango chunks, mix it gently with the chicken and spice paste
  • Rinse the blender with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes or longer if using whole mangoes. Cook until the chicken is tender and mango is juicy garnish with toasted cashews and slice of lemon and sprinkle some cilantro and serve hot with steamed rice.

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