Chicken Pickle
Chicken, indian mango pickle and tomatoes come together in this South Asian pickle, fragrant with turmeric and fennel seed and steamed. Finish with finely chopped coriander leaves.
30 min · Serves 3 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 25 min · 30 min total
- easy
- 1
Heat the oil in a deep pot, lower the heat and put the fennel seeds plus cloves. Cover the lid and allow the seeds+cloves to crackle a bit.
- 2
Now open the lid and add chopped onion and garlic. Let them go deep brown. Now add all the spices and the salt.
- 3
Saute a little. Add cubed chicken breasts and saute for 4 minutes till raw smell is gone. Add atleast 21/2 cups of water, cover the lid and allow to simmer on medium heat till chicken is tender and flavours mix.
- 4
Approx. 20 minutes. Open the lid. Add tomato puree and one small piece of mango pickle and increase the heat to full.
- 5
Let the dish boil uncovered for 2 minutes. There should not be much of water at this stage.
- 6
The gravy should be thick. Remove from heat and serve with steamed rice, pasta, noodles or breads.
- 7
You may garnish with finely chopped coriander leaves. Little spicy!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
