Kairi Chicken Curry

This Kairi Murg is a combination of tangy raw mango and chicken, both tossed in a sour, spicy, and slightly sweet curry. Chicken and Mango is a unique fusion for the mango season.

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What Ingredients & Substitutes are needed to make Kairi Murg or Raw Mango Chicken Curry?

Raw Mango

As I have mentioned earlier, raw mango is the primary ingredient of this recipe along with the chicken. The best variety of raw mango to be used for this kind of gravy is a Totapairi. Totapairi has a naturally sweet taste along with its sourness. Moreover, you can very well use other raw varieties as well.

Ginger & Garlic

I have used ginger and garlic in chopped form. Whereas, You can also use this ingredient in a paste form too. Just make sure that ginger and garlic do not over powder the kairi flavor.

Green Chili

We need the spiciest type of green chilies as we do not add any red chili powder. You can adjust the quantity of chilies according to your taste buds.

Salt & Black Pepper

Use freshly ground or crushed black pepper for better taste and color. Fine black pepper powder can change the color of the gravy.

Chicken

You need skinless chicken. It is your choice if you want it with bones or without bones. However, bone chicken with bone tastes better in this kind of curry.

Onion

Do not add a lot of onion. Just a medium or 2 small sliced onions are more than enough. However, It is essential to caramelize the onion well before adding other spices.

Curry Leaves

Curry leaves give a wonderful flavor to the overall gravy.

Spice Powders

Here minimal spices are used. Hence, coriander, turmeric, and cumin powders are all that we need.

Capsicum

Adding capsicum is optional. However, If you wish you can avoid adding and instead use less spicy large green chilies.

Jaggery

Jaggery is added to give a balance to the sourness of the gravy.

Ghee

Ghee or clarified butter also adds a rich flavor to the curry. You can also add cooking oil instead.

Step-by-step recipe of Kairi Chicken Curry

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How do you serve Kairi Chicken Curry?

• You can have this dish for lunch or dinner parties as a Main Course
• Mango Chicken Curry pairs well with Butter Garlic Naan, Rotis, and Parathas.
• It is best when served hot and fresh.

Frequently asked questions about Kairi Chicken

How to store the leftover curry and for how many days?

This Kairi murg can be made in advance and stored in the refrigerator for 2 days. Moreover, It will taste the best when served as freshly made curry.

You can freeze Kairi Murg for up to 1 week.

What type of Kairi is needed to make Raw Mango Chicken Curry?

You can use varieties like Totapairi, or any other variety of mango in raw form.

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Kairi Murg | Raw Mango and Chicken Curry

Shanaz Rafiq

This Kairi Murg is a combination of tangy raw mango and chicken, both tossed in a sour, spicy, and slightly sweet gravy. Chicken and Mango is a unique fusion for the mango season.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

For the Kairi Marinade

• 1 large raw mango totapairi or any other variety
• 2 tablespoon chopped garlic
• 2 tablespoon chopped ginger
• 2 green chilies
• 1 teaspoon salt
• 1 teaspoon black pepper powder

Other Ingredients

• 500 grams Chicken with or without bones, cut into medium pieces
• 1 medium onion sliced
• 10 curry leaves
• 2 green chilies long slit
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 capsicum optional
• 1 tablespoon grated jaggery
• ¼ cup chopped coriander leaves
• 2 tablespoon ghee

Instructions

 

For the marinade

• Boil enough water in a saucepan and cook raw mango until fully done and soft from the inside. Sometimes the mango will be cooked but the pulp will still be hard. Just scrape out the pulp as it is from the skin and set it aside.
• In a grinder jar, add cooked mango pulp, ginger, garlic, and green chilies.
• Take chicken pieces in a bowl and add mango paste from the grinder, salt, and pepper powder. Mix the chicken pieces well and marinate for 30 minutes.

To cook Kairi Murg

• Heat ghee in a non-stick saucepan. Add sliced onion along with curry leaves and green chilies. Fry the onion until golden on medium heat. This will take about 4 to 5 minutes.
• Slightly lower the heat and add spice powders like 1/2 tsp of turmeric powder, 1 tsp of coriander powder, and 1/2 tsp of cumin powder. Fry well on low heat for 2 minutes.
• Add marinated chicken pieces and stir fry with spices on high heat for 1 or 2 minutes. Keep stirring to avoid the chicken and spices from sticking to the pan.
• Cover and cook on low flame for 5 minutes. Then open the lid, stir a little, and add 1 cup of boiling hot water.
• Let the chicken pieces cook well on low flame for 15 to 20 minutes or until the chicken is fully done.
• Once you feel the chicken is almost cooked, add diced capsicum or 4 large non-spicy green chilies and 1 tbsp of grated jaggery.
• Taste and add more salt if needed. Stir well for 2 minutes and cook until the capsicum slightly softens.
• Garnish with coriander leaves and serve hot with roti, naan, or Paratha.

Video

Notes

Add water while cooking the gravy as needed and according to the consistency you want.

Do not add too much water as the gravy is meant to be a dry one.

Keyword Chicken Curry, Curry, Mango