Ingredients:
- 700 gms of chicken cleaned and cut into small one inch pieces
- 4 tbsp of oil
- 4 – 5 green chillies chopped or as per taste
- 1 tbsp of honey
- 2 tbsp of tomato ketchup
- Salt to taste
For the paste:
- 1 medium sized mango weighing around 150 gm
- 60 gm chopped fresh green coriander leaves
- 25 gm of mint leaves
- 2 green chillies
- 4 pods of garlic
- 1 inch piece of ginger
Method:
- Grind all the ingredients for the paste and keep aside.
- Heat 2 tbsp of the oil in a thick bottomed pan and fry the chicken pieces till light golden brown in colour.
- Add salt to taste.
- Lower the flame and mix in the paste.
- Fry the chicken with the paste for 2 – 3 minutes more, stirring from time to time.
- Add the one cup of water and cover the chicken with a lid.
- Cook on low flame till the chicken is tender and the water evaporates.
- Add the tbsp. of oil and blend well.
- In another pan heat the remaining oil and fry the chopped green chillies.
- Allow to splutter and then ass this to the chicken preparation.
- Mix well and serve with rice or noodles.
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