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Chicken and Shrimp in Mango and Coconut Curry Recipe Video
|Garlic||3 Clove (15 gm)|
|Mango||1 , chopped|
|Curry powder||1⁄4 Cup (4 tbs)|
|Curry leaves||1⁄2 Cup (8 tbs)|
|Coconut cream powder||200 Gram|
|Cooking oil||3 Tablespoon|
|Water||2 Cup (32 tbs)|
Calories 933 Calories from Fat 495
% Daily Value*
Total Fat 55 g85.1%
Saturated Fat 27.7 g138.3%
Trans Fat 0 g
Cholesterol 188.7 mg62.9%
Sodium 225 mg9.4%
Total Carbohydrates 70 g23.4%
Dietary Fiber 10.3 g41.2%
Sugars 27 g
Protein 43 g85.8%
Vitamin A 17.6% Vitamin C 84.3%
Calcium 18.8% Iron 43.3%
*Based on a 2000 Calorie diet
1.Chop the Onions, green chillies, garlic cloves, mango and spring onions before hand.
2.Pour some oil into the pan and let it heat before you slowly drop the chicken pieces in it.
3.Fry the chicken pieces until slightly brown. Remove to a plate.
4.Add all the veggies along with curry leaves to the pan and saute then return the chicken back to the pan.
5.Now add the curry powder and keep cooking for a few more minutes to release the flavors of the spices. Make sure to saute on low heat so that spices don't burn.
6. Add the chopped sweet mango and enjoy the aromas.
7. Add 2 cups water and bring to a boil.
8. Add the shrimps and the coconut powder. Stir to blend well. Simmer until chicken and shrimps are cooked, about 8-10 minutes.
9. Add 2 spoons of corn flour to 1/4 cup water. Add to the pan and simmer until the curry is thick.
10.Serve the curry hot with rice garnished with spring onions.