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1
In a non-stick saute pan, heat two tablespoons of butter.
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2
Fry the black pepper corns for 30 sec.
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3
Add turmeric and onion and saute until translucent.
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4
Add garlic, ginger and cumin powder; stir well for a minute or so.
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5
Put the mango chunks into the onion mixture; mix well and saute for five minutes to allow sweating of the mango.
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6
Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
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7
Allow the mango mixture to simmer for another 10 minutes or so.
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8
Reduce the mixture by half.
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9
Remove from heat and transfer to a blender for pureeing.
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10
Puree the mango mixture into a mango sauce.
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11
In a large bowl, season chicken pieces with lemon juice, salt and pepper.
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12
In a non-stick sauce pan, heat two tablespoons of butter.
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13
Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
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14
To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
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15
Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency.
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16
Adjust seasoning with salt and pepper.
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17
Garnish with a tablespoon of chopped cilantro.
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18
Serve with rice and roti (flat bread).
