Pure Punjabi Mango Chicken Mix Method Instructions
Welcome to your instructions for
The Pure Punjabi Mango Chicken meal kit sachet
The Pure Punjabi Mango Chicken meal kit sachet
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
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Mango Chicken Mix instructions
This mix will make mango chicken for 4 people
Prep time: 5-10 minutes
Cooking time: 35-50 minutes
1 teaspoon of ghee (or sunflower oil if dairy-free)
1 clove of garlic, finely minced
35g ginger, peeled and finely minced
1 sachet of Pure Punjabi Mango Chicken Mix
The pulp of 1 mango (you can buy fresh mango chunks at most supermarkets, then blend in a food processor)
Approximately 25g creamed coconut
500g chicken breast, cut into bite size pieces (if vegetarian or vegan you can use tofu cubes or par-boiled butternut squash)
Approximately 50ml recently boiled water (optional - see note below)
Note about adding/not adding 50ml recently boiled water
If you prefer a thicker sauce, don't add this water. If you prefer a runnier sauce, do add the water. Note: when the chicken cooks it will give off some water. The amount of water that the chicken gives off will vary from one brand to another. In this case, you may want to wait until the chicken is almost cooked, and see how much liquid has been released from the chicken, and if the sauce is too thick for your preference, then add the water.)
Method:
Mango Chicken is traditionally served with rice, and is not only delicious with our Naan bread, but also with our Jeera Chawl Mix (cumin basmati rice).
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Mango Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Mango Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi mango chicken’ on social media and tag as @PurePunjabiLtd so we can see!
This mix will make mango chicken for 4 people
Prep time: 5-10 minutes
Cooking time: 35-50 minutes
1 teaspoon of ghee (or sunflower oil if dairy-free)
1 clove of garlic, finely minced
35g ginger, peeled and finely minced
1 sachet of Pure Punjabi Mango Chicken Mix
The pulp of 1 mango (you can buy fresh mango chunks at most supermarkets, then blend in a food processor)
Approximately 25g creamed coconut
500g chicken breast, cut into bite size pieces (if vegetarian or vegan you can use tofu cubes or par-boiled butternut squash)
Approximately 50ml recently boiled water (optional - see note below)
Note about adding/not adding 50ml recently boiled water
If you prefer a thicker sauce, don't add this water. If you prefer a runnier sauce, do add the water. Note: when the chicken cooks it will give off some water. The amount of water that the chicken gives off will vary from one brand to another. In this case, you may want to wait until the chicken is almost cooked, and see how much liquid has been released from the chicken, and if the sauce is too thick for your preference, then add the water.)
Method:
- Over a medium heat, melt the ghee in a saucepan and add the garlic and ginger. Gently fry the garlic and ginger for 2 or 3 minutes.
- Add all the mango chicken mix spices from the sachet and gently cook for a further 2 – 3 minutes
- Add the mango pulp and creamed coconut, and stir till the creamed coconut has completely dissolved into the pulp.
- Turn the heat down to the lowest setting, and add the chicken pieces to the saucepan, and coat them completely in the spiced mango sauce. Add the recently boiled water, and stir to mix the water into the sauce evenly.
- Put the lid on the saucepan, leaving it at a slight angle so that it’s not completely covered. Let the chicken slowly cook through, turning it every 10 minutes or so, so that all of the chicken cooks through evenly. It will take approximately 25-40 minutes for the chicken to cook through. It is done when the chicken is cooked all the way through to the centre.
Mango Chicken is traditionally served with rice, and is not only delicious with our Naan bread, but also with our Jeera Chawl Mix (cumin basmati rice).
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Mango Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Mango Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi mango chicken’ on social media and tag as @PurePunjabiLtd so we can see!