Aam murghi Bombay

Name: Aam murghi Bombay
Cuisine: British
Ingredients: 3 tablespoons ghee (clarified butter); 3 tablespoons ghee (clarified butter); 3 lb chicken pieces, skinned; 2 large onions, peeled and sliced; 2 cloves of garlic, smashed, peeled and finely chopped; 3 large, ripe mangoes, peeled and the flesh roughly chopped (reserve half of one mango, sliced crosswise, for garnish); 3 large, ripe mangoes, peeled and the flesh roughly chopped (reserve half of one mango, sliced crosswise, for garnish); ¼ teaspoon ground nutmeg; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; ½ teaspoon turmeric; the zest of half a lemon, cut into strips; 8 fl oz chicken stock; the juice of 1 lemon; 8 fl oz cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Oh, the mangoes of India! Sonnets should be written to them, haiku praising their beauty. Many years ago I saw a coffee-table book, full of exquisite, hand-painted illustrations, devoted entirely to all the varieties of mangoes in India. I know there were well over 100 different species.

Debate has always raged hotly over the subcontinent as to which region boasts the best mangoes. Any consensus reached says it’s Bombay. There it is sworn that the only way to eat these prize

Ingredients

Asia
Europe
India
United Kingdom
Lunch
Gluten-free
Mediterranean
Bombay

Ingredients

Method