Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chilli powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.
Heat remaining oil and saute the red chilies & sliced mango for 1-2 min.
Add the onion and stir fry till light brown.
Add the ginger-garlic paste and continue to saute for a few seconds more.
Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.
Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes.
Garnish with coriander leaves and serve with either rice or chapatis.
