Adding Soul to chicken. A quick recipe

We hardly cook red meat at home today thanks to warnings by doctors and the health media.

Our non-vegetarian cooking at home is limited to chicken, the commonly available source of white meat, and (hopefully) omega packed fish. The two darlings of docs and dieticians.

While there is a lot of variety of taste in fish, chicken tends to get a bit boring with its one-dimensional taste notes. Adding flavour to chicken becomes a challenge specially since we like our food to be tasty.

Years back I had cooked chicken with mango pickle for a party and that was quite a hit amongst our guests.I had called it Murg Mango Dolly! I had blogged about it here

The dish didn’t become a part of our daily menu at home as we were wary of the amount of oil and salt that goes into pickles.

Recently I came across a mango pickle from ADF Soul and was excited to see that it was made in olive oil and that the bottle I had picked up said that it was a ‘low salt’ version.

That gave me the courage to reprise my mango chicken recipe out of the cold storage.

The theme of the recipe is South Indian and I used spices typical to South Indian cooking in it.

Here’s how you can make it.

Ingredients (for 2): 

2 tablespoons Soul low salt mango pickle, ½ teaspoon mustard seeds, 1 teaspoon curry leaves, ½ teaspoon udad daal, 2 split green chillies, 1/2 red onion finely chopped, 1 teaspoon finely chopped garlic, 1 tablespoon Soul ginger garlic paste (which comes in a tube), 250 g boneless chicken cubes


Pre-cook - marinate the chicken in 1 teaspoon of garlic/ ginger paste
      Add ½ a teaspoon of the oil from the pickle on a pan and turn on the heat
2.     Once the oil is hot add mustard seeds, curry leaves, udad daal and green chillies – spices typically used in South Indian cooking
3.     Once this cooks add 2 tablespoons of the pickle which forms the flavour base. There is no need to add further salt. Stir and let it cook for 30 seconds
     Add the onions and stir
  .     Add 250 g boneless chicken cut into cubes. Boneless chicken cooks faster. Try to use leg pieces as they are more succulent. They say the breast pieces are more healthy though
5.     Stir for about 5 to 7 minutes on high heat. The chicken will lose its translucence.
6.     The dish is done

Eat this roti, bread or Keralite Malabar porota

This dish, like most of my cooking, is simple, uncomplicated and quick.

Here is a video on the same:


This post was done in association with ADF Foods. You can buy ADF Soul products here and here