Ingredients:

• 500 g – boneless Chicken pieces
• 100 g – button Mushrooms
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 5 – Mango slices
• 1 – Capsicum
• 2 tbsp – Butter
• 2 cup – chopped Celery
• 1 cup – Chicken stock
• 1 tsp – Red Chilli powder
• 3 tsp – Corn flour
• Salt to taste
• 2tbsp- chopped Parsley

Method:

1. Marinate the chicken pieces in salt and ginger-garlic paste for 20 minutes.
2. Cut mango slices into small pieces. Cut the mushrooms into halves.
3. Halve the capsicum, deseed and slice.
4. Heat the butter in a pan and fry the chicken pieces on low heat for three to four minutes.
5. Turn the pieces frequently so that they are browned on all sides.
6. Add the mango pieces, mushroom, capsicum, celery and chilli powder.
7. Stir well, cover and cook on low heat for two to three minutes.
8. Mix the corn flour with the reserved chicken stock and chopped parsley.
9. Mix it into chicken-vegetable mixture.
10. Stir well to blend. Cook till the gravy thickens.
11. Serve hot with steamed rice.

Recipe courtesy of Rehana Khatri