Indian Mango “Chicken” Curry with Basmati Rice
We always ordered Mango Curry at this Indian restaurant called The Mango Tree. This mango curry is creamy, a little sweet, and a whole lot of flavour! It can be made as it is here or modified using any number of meat alternatives.
Ingredients
Mango Curry
- 2 tbsp neutral oil
- 1 tbsp coriander seeds
- ½ tsp black mustard seeds
- ½ tsp fenugreek seeds
- ½ tsp cumin seeds
- 1 medium red onion thinly sliced
- 1 medium red bell pepper chopped
- 1 inch piece ginger grated
- 1 tbsp minced garlic
- 2 cups frozen mango chunks cut into 1″ pieces
- 1 tbsp garam masala
- 1 tbsp Indian chili powder or 1/2 chili powder, 1/2 paprika
- 1 tbsp amchoor powder*
- 1-2 tbsp sugar to taste
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt or to taste
- 1 400ml can coconut milk
- 20 oz can jackfruit drained and rinsed
Buttery Onion Basmati Rice
- 2 tbsp butter or non-dairy butter
- ¼ cup finely chopped onion
- 1 ½ cups dry basmati rice
- 1 ½ tsp fine sea salt
- 2 ¼ cups warm water
Directions
Mango Curry
- In medium heavy-bottomed sauce pan (with a matching lid), heat the vegetable oil over medium heat until shimmering. Add the coriander seeds, rice, mustard seeds, and fenugreek seeds. Toast for 30 seconds to 1 minute until fragrant. Add the onion and cook, stirring frequently, for 5 minutes until beginning to lightly brown.
- Add the bell pepper and cook for an additional 2 minutes, turning down the heat if necessary to prevent burning. Add the garlic and ginger, cooking for a minute before adding the mango, coconut milk, sugar, garam masala, chili powder (or paprika), amchoor powder, apple cider vinegar, and sald. Bring to a simmer and reduce the heat. Cover and cook for 20 minutes.
- Meanwhile, drain and rinse the jackfruit before pressing the pieces between a towel to remove the excess water. Once the curry has cooked for 20 minutes, add the sauce to a high powered blender (or use an immersion blender) and blend until completely smooth. Add the jackfruit and adjust the spices to taste. Simmer for an additional 20 – 30 minutes, covered. Stir occasionally to prevent burning.
Buttery Onion Basmati Rice
- While the curry is simmering, melt the butter in a medium pot. Once the oil is hot, add the onion to the pot, cooking and stirring occasionally for 2-3 minutes until softened. Add the dry rice and salt to the pot and stir well to coat the rice.
- Cook the rice for a few more minutes, stirring occasionally to prevent burning and to allow the rice to toast evenly. It will begin to take on a white, pearly sheen when it toasts. Add the water to the pot, do not stir, and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes. Leave it covered off the heat once it’s done.
- Serve the mango curry with the basmati rice, fresh cilantro, and roti or naan as desired.
Notes
Amchoor Powder: If you can’t find amchoor (mango) powder, substitute lemon juice to taste.
Plant Protein: Feel free to use store bought chicken substitute, seitan, or add chickpeas to increase protein.
Nutrition Per Serving (1/5 of curry and ~1 cup rice): Calories 485 kcal | Carbohydrates 62.6 g | Protein 5.7 g | Fat 24.4 g | Sodium 934 mg | Potassium 402.4 mg | Fiber 6.8 g | Vitamin A 93.8 μg | Vitamin C 64.7 mg | Calcium: 64.2 mg | Iron: 1.9 mg