ISLAMABAD: Mango Chicken Curry with Black Lentils is a delicious and nutritious dish that blends the sweetness of ripe mango with the rich earthiness of black lentils. Not only is it flavorful, but it also provides numerous health benefits.
Ingredients:
500g boneless chicken
1 cup black lentils, soaked overnight
1 ripe mango, peeled and diced
2 onions, chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 tomatoes, chopped
2 green chillies, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
Salt, to taste
2 tbsp vegetable oil
1/2 cup yogurt
Instructions:
In a bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, garam masala, red chilli powder, and salt. Add the chicken cubes, ensuring they are well coated with the marinade. Cover and refrigerate for 30 minutes.
In a pan, heat 1 tablespoon of oil then add the marinated chicken. Cook until browned and fully cooked, then remove from the pan and set aside.
In the same pan, heat another tablespoon of oil and sauté the chopped onions until translucent. Add the minced garlic, grated ginger, and chopped green chilies, cooking for 2-3 minutes.
Stir in the chopped tomatoes, salt, and remaining spices. Cook until the tomatoes soften and become mushy.
Drain the soaked black lentils and add them to the pan, mixing well. Pour in 2 cups of water, cover, and cook for 20-25 minutes, or until the lentils are tender.
Add the diced mango and cooked chicken to the pan. Stir well and cook for five minutes.
Garnish with fresh cilantro and serve hot with rice or naan bread.
