Here I go again. The quest continues.     Here is a selection of Restaurant Menu descriptions for Mango Chicken. Many of these are Australian (because that's what Google wants to show me) but similar were found in menus from New Zealand, Athens, New York and Europe including the UK.  Is the UK still considered part of Europe?  : When I was last frequenting this site my ancestral home was voting to leave the Union and I think something called Brexit happened as well.  Over the last couple of years I have had PM's and emails from people interested in finding the way to prepare this dish after trying it in various parts of the globe so it is not confined to Australia.  All descriptions contain mention of boneless chicken pieces with some specifying breast or thigh and we could possibly assume it is pre-cooked.  One description clearly stated Tandoor Cooked Chicken Tikka pieces in the Mango sauce.

"subtle marsala spices, cream and mango"
"creamy mango flavoured gravy"
"mouth-watering mango sauce with spices"
"creamy mango gravy with curry leaf and mustard"
"chef's specially prepared sauce with mango"
"creamy, rich, spicy and sweet mango gravy sauce"
"Classic mango chicken curry in rich mango sweet sauce"
"mango pulp, cream, garlic, ginger and spices"
"onion, ginger, garlic, tomato, creamy mango flavoured sauce"
"delicious mango flavoured cream and lightly spiced sauce"
"fresh ripe mangos and smooth cream"
"mango sauce with mustard, curry leaves and fresh cream"

It is interesting that none of these descriptions includes any mention of coconut or coconut milk while most recipes on the net inevitably contain it.  Nor is there any mention of nuts other than I did find one description that included cashews and dried fruits.  In this instance the photographed dish showed them as being whole and possibly almost a garnish.  Some photographs do definitely show a slivered almond garnish.  Also worth noting is that 2 of the descriptions above specifically mention curry leaf and mustard.  I can't say I've seen actual mustard seeds or curry leaves in any of the restaurant versions I've had.

There are literally hundreds of recipes for Mango Chicken of one type or another on the net and from my many experiments over the years, and with the knowledge provided by Chewytikka here on this forum, I can immediately discount most of them.  Some of them are quite amusing 4 ingredient throw togethers while others appear to be extremely complicated and laborious processes.  I'm reasonably sure that the restaurant versions will be somewhere in between.  I do have some promising new lines for further investigation but there are also many unanswered questions and for now it appears to be a bit like a quest for the Holy Grail. The difference is that I know Mango Chicken exists.  Most promising recipe leads I've recently found are prepared in the traditional method, so not how a restaurant or TA would cook them, but I'm confident in being able to perform the necessary transposition in methodology.  I've done so in the past with different dishes and good success.

A couple of notable ingredient consistencies that appear to pop up in many online recipes are green cardamom and cinnamon stick and red capsicum or red pepper depending on the origin.  Specifically mentioned Tomato sauce with mango popped up once that I saw.

PS: It is interesting to see that this thread has been viewed over 7000 times.

Just took advantage of Phil's retrospective investigative skills and did a quick copy /paste of these recipes. Regardless of the recipes source, or provenance, I agree with Middy73 that a couple of these recipes were pretty tasty when I tried them at the time of the OP and ensuing toing and froing.  Although not in the BIR style, I look forward to trying them again.

You can't always count on internet sites to find what we assumed would be a personal resource.  There was a great reference to many things "Cooking"  on a site hosted by the Celtic Society.  Hundreds of international spice blends, condiment recipes and sauces.  Brilliant but gone.

PS:  Edit :  Phil, you are an inspiration.  I have just relocated the archive of the celtnet.org.uk site.  Whoo-hooo.
This site is a treasure trove to a spice junky. Everything from Cajun Blackened fish spice to 1840's Victorian original Arnott's Curry Powder

https://web.archive.org/web/20140708214235/http://www.celtnet.org.uk/recipes/miscellaneous/spice-blend.php

Hi again. I notice that a few comments suggest the forum is quiet. Having not visited for over 2 years, I wasn't aware of this but I have knowledge of other forums experiencing the same downturn in activity.  It may be similar here.

The culprit. Facebook. 

I was an active member on several different website based forums in the same format as this CRO forum.  Between 2 and 3 years ago the level of forum activity dropped off to near nothing and in one case my last posting from around 30 months ago was the most recent post on the Splash page when I last looked in earlier this year. That site is now completely gone.

I actually know several forum members personally and the reason they stopped using the site was because they were more satisfied with the similarly themed Facebook pages instead.  I just wonder if the same may be the case here.  I don't have a Facebook account, (or Instagram or Twitter or any other Social Media), so I'm not sure if there exists BIR or Curry based Facebook pages.

As for mix powder, I have used it as specified in some particular recipes otherwise it wasn't the recipe.  From memory I think Chewy Tikka's version was one that I quite liked and used fairly frequently.

I was always a bit confused by the use of pre-mixed powder (curry powder) in the production of "mix-powder."  The curry powder could be Keens, Clive of India, Nirapara, Kitchen King or a generic mild madras to name just a few. The resulting mix powder would be different. When you analyse the ingredient listing of these and then use them to "create a mix powder", it becomes obvious that all you are really doing as altering the ratios of the existing spice ingredients.

I will say that the only Curry Powder I ever use in Curried Sausages or Curried eggs is Clive of India. Nothing else works to recreate the flavour from my childhood.

I will check out the other bulk cook recipes. Thanks dalpuri. It is a shame lc hasn't returned to give the details as he said he would 6 weeks ago.

I'm just still curious to know about reduced spice ratios for increased volume preparations and I have a big job in the next 3 to 4 days.

Does reduced spicing apply to bulk cook pre-cooked meats?
Is 1.5 * spice for each double in volume apply or not?

Hey LC, any chance of going here again? I've been lovingly recruited by SHMBO to prepare a bulk cook of some curries in 2 weeks time and I'd really like to know your rate of non-proportional spice variation for increased quantity.  I'll be cooking 2 or 3 different dishes plus rice and naan for 30 - 40 people.