1 kg chicken
1 green mango, chopped
½ pineapple, chopped
½ tsp red chili powder
¾ tsp turmeric powder
1½ tsp palm sugar
salt to taste
fresh coriander for garnishing

Ingredients for dry masala:
1 tsp sesame seeds
1 tsp fenugreek seeds (methi)
1 tbsp grated coconut

Ingredients for tadka:
1 tsp mustard seeds
6-7 curry leaves

In a pan roast the ingredients for the dry masala, then grind or pound them together.

Blend the pineapple and green mango together into a thick puree.

Sear the chicken in 3 tbsp of oil and some salt till it is half cooked and turns golden brown.
Remove from pan and keep aside.

Pour the pineapple puree into the same pan with the left over oil from the chicken.

Mix in the red chili powder, turmeric powder, salt and palm sugar.

Add the ground dry masala and a dash of water.
Stir well for a few minutes.

Now add the chicken to the gravy and cook till tender.

Heat 2 tsp of oil in another pan.
Saute the ingredients for tadka till they crackle.

Pour the tadka over the chicken.

Garnish and serve hot.

Courtesy: Chef Aditya Bal