Chicken Handi/Murgh with Mango Chutney Recipe…

Curries are one of our favourite dishes either a lovely fragrant Thai curry or an Indian/Indonesian Curry…we love all cuisines. I always grind my own spices and make enough for a couple of curries and I always use fresh ginger and garlic although you can use ready-made pastes. So again tweak your recipes to suit you and your taste as I believe that is what cooking is hard and fast rules …just put love and taste into your dishes and all will be well.

For my Garam Masala mix, I grind the following ingredients together: Any mix I don’t use I store in a small pot for next time.


  • 3tsp cumin seeds.
  • 3 tsp coriander seeds.
  • 1 1/2 tsp black peppercorns.
  • 4 cloves.
  • 1 piece of cinnamon stick.
  • 3 brown cardamom.
  • 2 tsp fennel seeds.
  • 1-star anise
  • 2 dry red chillies.

Ingredients for Curry:

  • 4 chicken breasts, cut into cubes.
  • 3 large tomatoes skinned and diced.
  • 2 medium onions chopped roughly.
  • 4tbsp Natural Yoghurt.
  • 1 tsp turmeric powder.
  • 1 tsp red chilli powder.
  • Salt to taste.
  • 3-4 tbsp oil/ghee
  • 2-3 tsp of prepared garam masala spices.
  • Fresh, chopped coriander for garnish…I also add some into my curry whilst cooking it.

Let’s Cook!

Put cubed chicken in a large bowl and add yoghurt and masala spices. Leave to one side.

Heat oil in a heavy-bottomed pan and add chopped onions cook until soft about 4-5 mins..take care not to burn, add garlic and ginger and cook for a further 2 mins, Then add turmeric chilli powder and salt cook for a further 1-2 mins.

Add chicken and stir to combine.

Add tomatoes and stir bring to a soft boil and turn to simmer. Add some coriander (my choice)

Cook for a further 45 minutes until the sauce has slightly reduced and thickened a little.

This is a lovely family curry…not too hot but flavoursome.

Serve with Rice, mango chutney, Nan bread. or other condiments of your choice.

My recipe for Mango Chutney


  • 4 Green under-ripe Mangoes.
  • 3cm Fresh ginger finely diced.
  • 3 cloves garlic finely diced.
  • 500 gm sugar.
  • 1tsp salt.
  • 1/2 tsp dried chilli.
  • 1tsp cumin seeds.
  • 2 cardamom plus 4 cardamom seeds.
  • 7cm cinnamon stick.
  • 5 whole cloves.
  • 250 ml vinegar I use Apple cider but have used white vinegar and malt.
  • 5 black peppercorns crushed.

Let’s Cook!

Peel mangoes and cut them into small strips.

Place mangoes in a large pot. Crush diced ginger and garlic in pestle and mortar and stir into the mangoes.

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Stir in sugar,salt,chilli,cumin,cardamom,cinnamon and cloves.Stir to blend. Cover and leave overnight at room temp. N.B. We are prone to ants here so put water into a shallow tray and put the bowl in the centre the ants won’t swim the moat..haha

Next day place mangoes in a heavy-bottomed saucepan over medium heat. Cook stirring occasionally until the mix starts to thicken about 30-45 mins. Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.

Put into warm sterilised jars. Once cooled I keep it in the fridge where if you live in cooler climes a cool larder will be fine. This makes 3 medium-sized jars.


Enjoy!  It goes well with my Indian curry recipes.

Thank you for reading I hope you enjoyed my curry recipes!



3 thoughts on “Chicken Handi/Murgh with Mango Chutney Recipe…

  1. Pingback: CarolCooks2…Friday Food Review…Cardamon… | Retired? No one told me!

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