- Boneless Chicken – 300 gms, diced
- Ripe Mango – 1, cubed
- Ginger Paste – 1 tsp
- Garlic Paste – 1 tsp
- Green Chilli Paste – 1 tsp
- Egg – 1
- Corn Flour – as required
- Capsicum – 1, diced
- Onion – 1, chopped
- Sweet Corn – 1/2 cup
- Soya Sauce 1 tbsp
- Chilli sauce – 1 tsp
- Tomato ketchup – 1 tbsp
- Salt, red chilli flakes, black pepper
Marinate the chicken pieces with ginger garlic paste, salt, green chilli paste, egg, cornflour and black pepper.
Keep refrigerated for 2-3 hours. Remove and bring it to room temperature.
Heat oil and then deep fry the chicken pieces till golden brown.
Take a fresh pan. Heat oil, then add chopped onion and capsicum, fry for 2-3 minutes.
Add diced mango and mix well with onion etc.
Add all the sauces mix with a cup of water to the vegetable. Stir once or twice till it starts boiling.
Add the fried chicken pieces and sweet corn. Adjust the seasoning.
Mix 1 tsp of corn flour to 2 tbsp of water and add it to the pan. Stir well.
Once gravy thickens and chicken pieces are well coated with the gravy remove from heat. Garnish with mango cubes and serve.