Preparation Method: 
1.   Cut the chicken into bite size pieces.
2.   Mix in salt and keep aside for half an hour.
3.   Mix in one tablespoon cornstarch to chicken and
      set aside.
4.   Slice mangoes along each side of the stone to
      obtain 2 faces.
5.   Remove flesh and dice into cubes.
6.   Mash remaining bits of mango and set aside with
      juice for marinade.
7.   Mix mango chutney and mashed mango and juice
      and sugar.
8.   Marinate chicken in this sauce.
9.   Heat three tablespoons oil in a wok and saute the
      spring onion, shallots, and garlic.
10. Add curry powder.
11. Add marinated chicken and stir-fry thoroughly.
12. Add chicken broth.
13. Cover and bring to a boil.
14. Reduce heat and cook over low heat for another
     10-12 minutes.
15. If sauce is not thick enough, thicken by adding
      sauce thickener.
16. Dissolve one teaspoon of cornstarch in two
      tablespoons of water to make sauce thickener.
17. Add diced mangos before serving.
1.25 kg chicken
3 mangoes
1 spring onion, smashed
3 tblsp oil
For the Marinade:
1 tbsp cornstarch
1 cup chicken broth
1 tbsp curry paste
1 pod of garlic
2 ½ tblsp sugar
4 tblsp mashed mango
2 tsp salt
4 tblsp mango chutney
10 shallots, skinned and smashed
For Sauce Thickener:
2 tblsp water
1 tsp cornstarch
Chef's Name: 
Rehana Khambaty


alafiyak's picture


I have been avidly following your recipe posts. There are some really great ones you have posted here. I was curious, are these all your original recipes?

rehanak55's picture

Dear Alefiya,

Thank you visiting the site and appreciating and liking the recipes i have posted on the site. The recipes are very much original and my own as i have tried most of them myself. Basically i am a food expert by profession and moreover it is my passion and hobby to try out new dishes with a personal touch. 

These are very much my own contribution and you too could put your hands in trying them out.