Pakistani Lunch Special: Mango Chicken Curry and Daal Pulao
Discover a delicious and easy-to-make Pakistani lunch special consisting of mouthwatering mango chicken curry and fluffy daal pulao. This authentic dish is perfect for a standard diet, with vibrant colors, rich flavors, and a plating appeal that will captivate your senses.
Allergens
None
Ingredients
- 400g boneless chicken breast, cubed 2 large ripe mangoes, peeled and diced 1 cup basmati rice 2 cups water for cooking rice 1 tbsp vegetable oil 1 medium onion, finely chopped 2 cloves garlic, minced 1
- inch piece of ginger, grated 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 1/4 tsp ground cardamom 1/4 tsp ground black pepper 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1 cup tomato sauce Salt, to taste Fresh cilantro, for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add chopped onions and sauté until golden brown.
- Add garlic and ginger, and cook for another minute.
- Stir in cumin, coriander, turmeric, cardamom, black pepper, cinnamon, and cloves. Cook for 1 2 minutes, or until fragrant.
- Add the chicken pieces and stir to coat them with the spice mixture. Cook for 3 4 minutes, or until the chicken changes color.
- Pour in the tomato sauce and bring the mixture to a boil. Reduce heat, cover, and let it simmer for 10 minutes.
- Add the diced mangoes and cook for another 8 10 minutes, or until the chicken is fully cooked and the mangoes are tender.
- In a separate saucepan, cook the basmati rice according to package instructions with water.
Chef’s Insight
To enhance the aroma of your dish, add a pinch of saffron to the daal pulao while cooking.
Notes
Feel free to adjust the spice levels according to your preference.