Raw Mango Chicken Curry

Add 2 tbsp Coconut Oil, 0.75 tsp Mustard Seeds, 0.75 tsp Jeera, 0.25 tsp Methi Seeds, 0.25 tsp Dried Red Chilli, and 10 leaves Curry Leaves (washed) to The Upliance jar. The Upliance will sauté these spices for 30 seconds on medium heat with automatic stirring. Next, add 1 piece Onion (cut into two). The Upliance will chop the onion for 10 seconds, then sauté with the spices for 1 minute on low heat.

The device will now add 1 tbsp Ginger Garlic Paste, 1 piece Green Chilli (stem removed), 1 tsp Turmeric, 0.5 tsp Kashmiri Mirch, 0.75 tsp Coriander Powder, and 1 tsp Salt to The Upliance jar. The Upliance will sauté these for 3 minutes on low heat with automatic stirring. Then, 1 piece Tomato (cut into two) will be added. The Upliance will sauté for 5 minutes on low heat, then blend briefly for 5 seconds. Finally, 50 g Grated Coconut will be added, and The Upliance will sauté for 2 minutes on low heat, then blend for 5 seconds to form a smooth paste.

Repeat the above by adding 50 g Raw Mango (cubed), 350 g Chicken Thighs Boneless (cubed), and 100 ml Water to The Upliance jar. The Upliance will now cook the gravy for 15 minutes on low heat with automatic stirring until the chicken is tender and the flavors meld, periodically scraping the sides to ensure even cooking.

The dish is ready for its final touches. Add 1 piece Green Chilli (slit) and 30 g Coconut Milk to The Upliance jar. The Upliance will cook the curry on low heat for an additional 30 minutes with gentle stirring, allowing the coconut milk to fully incorporate and the curry to reach the desired consistency. Garnish with fresh curry leaves and coriander leaves and serve hot.