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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 897 Calories from Fat 450
% Daily Value*
Total Fat 50 g77.4%
Saturated Fat 26.2 g131.2%
Trans Fat 0 g
Cholesterol 178.7 mg
Sodium 218.8 mg9.1%
Total Carbohydrates 70 g23.4%
Dietary Fiber 10.3 g41.2%
Sugars 27 g
Protein 45 g89.9%
Vitamin A 16.6% Vitamin C 81%
Calcium 18.8% Iron 42.5%
*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.