Topic: Lamb samosas vs Ex-hot chicken naga viper

[Kashmiri Bob]

Which curry do you feel benefits most from using mango pulp?

The Ex-hot viper benefited substantially from the sweetness of the pulp SS.  It's good in a madras also, although I don't thing it makes for a "proper" madras.  Spoke with a chef I know recently and he was also surprised at it's inclusion by some restaurants, as the madras is well known to be a proven (BIR) "old curry" (if it ain't broke...etc). I do like it though, now and then.  In answer to your question, I would guess Mango chicken?

Rob   

[livo]

Now that you've mentioned it, do you have a recipe for Mango Chicken?

An internet search provides hundreds of awful things but not one that even resembles the smooth creamy BIR (or in my case Australian IR) Mango Chicken.

I have Alphonso Mango Pulp and a family who love the store bought versions.  All slightly different but all with that same amazing flavour and texture.

I have been trying for years to get it but haven't even come close.  No other dish has posed this problem and you can usually find a way to turn out an acceptable dish, but this one is a mystery.

Searching menus from all round the world will give the description "Tender Boneless Chicken pieces in a mild creamy mango sauce".

[djossie]

Looks great. Do you have the recipe for the Naga Viper please? Thanks

[Peripatetic Phil]

I don't think it has a recipe; it's a chilli :

http://en.wikipedia.org/wiki/Naga_Viper_pepper

** Phil.