Mango Chicken Curry Recipe

Introduction

Mango chicken curry is a delightful blend of sweet and savory flavors that brings a tropical twist to a classic dish. Tender chicken simmers in a fragrant coconut and spice sauce, accented by fresh mango for a burst of natural sweetness. This recipe is perfect for a comforting weeknight meal with a hint of exotic flair.

Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
• 1 ripe mango, peeled and diced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• Fresh cilantro leaves, for garnish

Instructions

1. Step 1: Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Step 2: Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, and cook for another minute.
3. Step 3: Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
4. Step 4: Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
5. Step 5: Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
6. Step 6: Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Tips & Variations

• For extra heat, add a finely chopped chili or a dash of cayenne pepper along with the spices.
• If you prefer a creamier curry, use full-fat coconut milk or add a tablespoon of yogurt before serving.
• Swap chicken breast for thighs for a juicier, more flavorful curry.
• Fresh mango is best, but frozen mango chunks can be used in a pinch—just add them later to avoid becoming mushy.

Storage

Store leftover mango chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth. Avoid reheating multiple times to maintain the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango instead of fresh mango?

While fresh mango is preferred for its texture and flavor, canned mango can be used if fresh isn’t available. Add canned mango toward the end of cooking and be careful not to overcook it to avoid mushiness.

Is this curry spicy?

This curry has a mild to moderate level of spice thanks to the chili powder. You can adjust the heat by increasing or reducing the chili powder or by adding fresh chili peppers according to your taste.

Mango Chicken Curry Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

This vibrant Mango Chicken Curry combines tender chicken breast with sweet mango and a rich coconut curry sauce. Infused with aromatic spices like curry powder, turmeric, and chili, it’s a perfect blend of fruity sweetness and warm heat, ideal for a comforting and flavorful meal served with steamed rice or naan.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
• 1 ripe mango, peeled and diced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 cup coconut milk

Spices and Seasonings

• 2 tablespoons curry powder
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder

Garnish

• Fresh cilantro leaves, for garnish

Instructions

1. Heat oil and sauté onion: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion is softened and translucent.
2. Add aromatics and spices: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Then add the curry powder, ground turmeric, and chili powder, stirring and cooking for another minute to release their flavors.
3. Brown the chicken: Add the bite-sized chicken pieces to the skillet. Cook them for 5-6 minutes, turning occasionally until they are lightly browned on all sides.
4. Simmer with coconut milk: Pour in the coconut milk and add the salt. Stir well to combine, bring the mixture to a simmer, then reduce the heat and let it cook gently for 15 minutes, or until the chicken is thoroughly cooked and tender.
5. Add the mango: Gently stir in the diced mango pieces. Cook for an additional 3-4 minutes, heating the mango through while keeping its shape intact to add a sweet contrast to the curry.
6. Garnish and serve: Remove the skillet from heat. Sprinkle fresh cilantro leaves over the curry for garnish. Serve the mango chicken curry hot, accompanied by steamed rice or naan bread for a complete meal.

Notes

• Use ripe mangoes for a perfect balance of sweetness and texture.
• Adjust chili powder according to your heat preference.
• For a richer curry, use full-fat coconut milk.
• Chicken thighs can be used as an alternative for juicier meat.
• This curry pairs well with jasmine rice or warm naan bread.

Keywords: Mango chicken curry, coconut curry, easy chicken curry, fruit curry, Indian-inspired recipes, one-pan chicken dish