Mango Chicken Curry Recipe
If you’re craving a vibrant, creamy, and downright irresistible dinner, look no further than this Mango Chicken Curry. It’s the kind of dish that turns an ordinary weeknight into a mini tropical getaway—tender chicken bathed in a golden, sunshine-bright sauce that’s sweet from mango, rich from coconut milk, and fragrant with warming spices. Every spoonful is a burst of flavor, making this meal as comforting as it is exciting. Whether you’re a curry enthusiast or just love a twist on classic chicken, Mango Chicken Curry is about to become your new favorite recipe.
Ingredients You’ll Need
What makes Mango Chicken Curry such a winner is how each ingredient brings its own magic: color, creaminess, fragrance, or a little kick. You don’t need anything fancy—just a handful of pantry staples and one ripe mango or some puree, and you’re on your way to a show-stopping meal.
- Chicken (1 lb, boneless, skinless breast or thighs): Opt for thighs for extra juiciness, but breasts work beautifully for a lighter touch.
- Olive oil or coconut oil (1 tablespoon): Coconut oil adds even more tropical flavor, but olive oil is always reliable.
- Onion (1 small, finely chopped): The base of almost every great curry, it adds sweetness and depth.
- Garlic (2 cloves, minced): Don’t skimp—fresh garlic brings aromatic punch.
- Fresh ginger (1 tablespoon, grated): Grated ginger gives warmth and a subtle zing.
- Curry powder (2 tablespoons): The heart of the flavor, so choose your favorite blend.
- Cayenne pepper (¼ teaspoon, optional): For those who love a little fire, or leave it out for a milder curry.
- Mango purée (1½ cups, fresh or canned): Use ripe mangoes or frozen chunks blended smooth—this is what gives the curry its signature sweetness and color.
- Coconut milk (½ cup): Creamy and rich, it ties all the flavors together.
- Chicken broth or water (½ cup): Adds body to the sauce and keeps it from getting too thick.
- Lime juice (1 tablespoon): A squeeze at the end lifts the whole dish and keeps the flavors bright.
- Salt and pepper, to taste: Essential for seasoning and balance.
- Chopped cilantro, for garnish: A sprinkle of freshness and color right before serving.
- Cooked rice or naan, for serving: Something to soak up that golden curry sauce—you’ll want every last drop.
How to Make Mango Chicken Curry
Step 1: Sauté the Aromatics
Start by heating the oil in a large skillet over medium heat. Add your chopped onion and let it cook for 3 to 4 minutes, until it softens and turns translucent. This is the foundation of the Mango Chicken Curry’s flavor. Next, toss in the garlic and ginger. Give them about 30 seconds—just enough to become fragrant, but not so long that they burn. Your kitchen will smell amazing at this point!
Step 2: Toast the Spices
Sprinkle in the curry powder and cayenne pepper (if you want a little heat). Stir the spices around for about a minute. Toasting spices in hot oil unlocks their full flavor, making your curry deep and complex. This little step makes a huge difference, so don’t rush it!
Step 3: Brown the Chicken
Add the bite-sized chicken pieces to the skillet. Give them a good stir to coat them in the spices and aromatics. Cook for 5 to 7 minutes, stirring occasionally. You want the chicken to get lightly golden on the outside—it doesn’t need to be fully cooked through yet, as it will finish in the sauce.
Step 4: Simmer with Mango and Coconut
Pour in the mango purée, coconut milk, and chicken broth or water. Stir everything together, scraping up any tasty bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook uncovered for 10 to 15 minutes. The chicken will become tender, and the sauce will thicken slightly, taking on its signature creamy texture and bright color.
Step 5: Brighten and Season
Stir in the lime juice and give the Mango Chicken Curry a taste. Adjust the salt, pepper, or cayenne to your liking. The lime juice adds a pop of acidity that balances the sweetness of the mango. Garnish with chopped cilantro just before serving for a burst of fresh, herbal flavor.
How to Serve Mango Chicken Curry
Garnishes
A finishing touch of fresh cilantro goes a long way, adding a splash of color and a fragrant lift. If you want to get even fancier, try a sprinkle of toasted coconut flakes, a handful of chopped cashews, or a few slices of fresh red chili for some heat and crunch. The right garnish makes your Mango Chicken Curry look as good as it tastes!
Side Dishes
Mango Chicken Curry is pure comfort over a bed of fluffy steamed rice, which soaks up every bit of the velvety sauce. Basmati or jasmine rice are both perfect options. For something a little different, serve it with warm naan bread—perfect for scooping and swiping up every last drop. If you’re feeling extra, a side of cucumber raita or a crisp salad makes a refreshing counterpoint.
Creative Ways to Present
If you’re entertaining or just want to make dinner feel special, serve Mango Chicken Curry in individual bowls with rice mounded in the center and curry ladled around the edges. Or pile the curry into a hollowed-out pineapple for a playful, tropical presentation that’s sure to wow your guests. You can even set up a curry bar with bowls of toppings—chopped mango, lime wedges, toasted seeds—so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Leftover Mango Chicken Curry keeps beautifully in the fridge! Simply transfer cooled curry to an airtight container, and it will stay fresh for up to 3 days. The flavors actually deepen overnight, making leftovers taste even more delicious the next day.
Freezing
This curry freezes surprisingly well. Let it cool completely, then portion into freezer-safe containers. It will keep for up to 2 months. When you’re ready for a quick, flavorful meal, just thaw overnight in the fridge and reheat gently.
Reheating
To reheat, warm the Mango Chicken Curry gently on the stovetop over low to medium heat, stirring occasionally. If the sauce has thickened in the fridge, add a splash of water or coconut milk to loosen it up. You can also microwave it in short bursts, stirring between each, until it’s hot all the way through.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Frozen mango chunks work perfectly for Mango Chicken Curry. Just thaw them and blend into a smooth purée. The result is every bit as luscious as using fresh mango.
Is this recipe spicy?
The curry powder provides warmth and depth, but the dish is generally mild unless you add the optional cayenne pepper. You can easily adjust the heat level to suit your taste.
Can I make Mango Chicken Curry dairy-free and gluten-free?
Yes, it’s naturally dairy-free thanks to coconut milk, and it’s gluten-free as long as your curry powder is certified GF. Just double-check your ingredients to be sure!
What other proteins can I use?
Feel free to swap the chicken for shrimp, fish, or tofu for a pescatarian or vegetarian version. Just adjust the cooking time as needed—seafood and tofu cook more quickly than chicken.
Can I add vegetables to this curry?
Definitely! Bell peppers, snap peas, or baby spinach all make colorful, delicious additions. Stir them in during the last few minutes of cooking so they stay crisp and vibrant.
Final Thoughts
If you’re looking for a meal that’s both comforting and a little bit special, Mango Chicken Curry is the answer. It’s easy enough for a weeknight but exciting enough to share with friends. Give it a try—you might just find it becomes a new staple in your kitchen!
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Mango Chicken Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mango Chicken Curry is a vibrant and creamy dish blending tender chicken with sweet mango purée and fragrant spices. Perfectly balanced with coconut milk and a hint of lime, it’s a tropical twist on classic Indian-inspired curry, ideal for a comforting and flavorful dinner served with rice or naan.
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Spices and Aromatics
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- ¼ teaspoon cayenne pepper (optional)
Liquids and Fruits
- 1½ cups mango purée (fresh or canned)
- ½ cup coconut milk
- ½ cup chicken broth or water
- 1 tablespoon lime juice
Finishing and Garnish
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Prepare the aromatics: Heat the oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Toast the spices: Add the curry powder and cayenne pepper, if using. Cook for 1 minute, stirring constantly, to release the spices’ aromas and deepen their flavor.
- Cook the chicken: Add the chicken pieces to the skillet, stirring to coat them with the spices. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through.
- Add liquids and simmer: Pour in the mango purée, coconut milk, and chicken broth. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and cook uncovered for 10–15 minutes until the chicken is thoroughly cooked and the sauce thickens slightly.
- Finish and season: Stir in the lime juice, then taste and adjust the salt and spice levels as desired. Remove from heat.
- Garnish and serve: Sprinkle chopped cilantro over the curry. Serve hot over cooked rice or with naan bread for a complete meal.
Notes
- If fresh mango isn’t available, use frozen mango chunks blended into purée as an excellent substitute.
- For extra texture and flavor, add chopped fresh mango or diced bell peppers near the end of cooking.
- This dish is great for meal prepping and tastes delicious as leftovers after flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 13g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
