Ambyachi Kadi - Mango Chicken Curry
Ingredients	Pictured above; Chicken Find great prices on similar books Lonely Planet World Food Malaysia and Singapore The Book of Malaysian Cooking Singaporean, Malaysian & Indonesian Cuisine
1 teaspoon of garlic
1 teaspoon of crushed ginger
4 whole peppercorns
1 can coconut milk
4 small fresh red chilies chopped fine
2 small green chilies chopped fine
1 Tablespoon of oil
1 teaspoon of mustard seeds
2 Tablespoon of Ghee or Butter
1 can of mangoes or 2 fresh mangoes
500 g cubed chicken meat
2 Teaspoons of sugar
1 tsp. ground turmeric
Salt to taste
spring onions to garnish

Directions

Ground the ginger, peppercorns, garlic, chilli and coconut milk into a smooth paste and marinade the chicken overnight in a covered container in the refrigerator.

In a large pan heat the oil and add the mustard seeds, cook until they start to pop then lower the heat.

Add the butter or Ghee cook for a further minutes

Add the mango sugar and turmeric and cook for a further minute.

Remove the mixture and fry the chicken in small batches, once done add all ingredients together and sprinkle with sliced spring onions to garnish.

As this dish has a fairly delicious and sweet flavor plain rice is best served with it.