Mango Chicken Curry Recipe
If you’re looking for a dish that delivers pure joy in every bite, Mango Chicken Curry is sure to become a new staple in your kitchen. This tropical-inspired curry is the perfect balance of sweet mango, creamy coconut milk, and warming spices—all wrapped around tender chicken. Whether you’re cooking for friends on a cozy night in or just craving a radiant, colorful meal to brighten your routine, Mango Chicken Curry always manages to stun. With fresh ginger and vibrant herbs bringing everything together, it’s a meal that feels both comforting and exciting, ready in just 30 minutes.
Ingredients You’ll Need
Gathering the ingredients for this Mango Chicken Curry couldn’t be simpler, and each one plays an important role in building flavor and texture. From the creamy coconut milk to the zingy lime, every element adds its own dimension—making the finished dish irresistible.
- Coconut oil: Lays down a rich, nutty base and keeps the dish dairy-free.
- Chicken breasts: Boneless and skinless for quick cooking and juicy, tender bites that absorb all the flavors.
- Onion: Brings a gentle sweetness and deepens the savory notes of the curry.
- Garlic: Adds aromatic warmth and richness that permeates the entire dish.
- Fresh ginger: Offers a peppery, bright zing that pairs beautifully with mango and spices.
- Curry powder: The star spice blend, bringing a touch of earthiness and fragrant warmth.
- Ground turmeric: Not only gives a gorgeous golden hue, but adds a floral complexity.
- Ground cumin: Adds earthiness and depth to round out the spice profile.
- Red pepper flakes (optional): For those who love a little extra heat—adjust to your spice preference.
- Canned coconut milk: Creamy and luscious, creating that dreamy, silky curry sauce.
- Mango puree: Brings a burst of fruity sweetness and vibrant color (use fresh or frozen mango as you like!).
- Lime juice: A pop of acidity that lifts all the flavors and balances the richness.
- Salt and pepper: The classic duo to amplify and season everything just right.
- Fresh cilantro: Sprinkle on top for a fresh, herbaceous finish.
How to Make Mango Chicken Curry
Step 1: Sear the Chicken
Start by heating your coconut oil in a large skillet over medium heat. Once it’s shimmering, add your chicken pieces and let them sizzle for about 5 to 6 minutes—just until the edges turn golden and the centers are no longer pink. This searing step helps lock in the juices and lay the groundwork for an ultra-flavorful Mango Chicken Curry. Set the cooked chicken aside for a bit while you focus on building the rest of the flavors.
Step 2: Sauté the Aromatics
In the same skillet, toss in your chopped onion and let it soften for 2 to 3 minutes. The aromas will start to bloom almost instantly! Stir in the minced garlic and that lovely fresh ginger, cooking for about 30 seconds until everything is fragrant. This aromatic base infuses your curry with signature depth and warmth.
Step 3: Toast the Spices
Now, sprinkle in the curry powder, turmeric, cumin, and the optional red pepper flakes. Toast them gently for just one minute, stirring constantly—this wakes up the spices and draws out their essential oils, giving the Mango Chicken Curry its memorable flavor.
Step 4: Build the Sauce
Pour in the creamy coconut milk and then the vibrant mango puree. Give everything a good stir so it all gets mingled together. Bring this saucy mixture to a gentle simmer, letting the flavors meld and transform into something magical.
Step 5: Simmer with Chicken
Time to welcome back that seared chicken! Return it to the skillet and stir so each piece gets lovingly coated in sauce. Lower the heat, cover, and let it all cook for 10 to 12 minutes. You’ll notice the sauce thickens up and the chicken turns even more tender and infused with mango goodness.
Step 6: Brighten and Finish
Finish your Mango Chicken Curry with a squeeze of zippy lime juice, plus salt and pepper to taste. Let it simmer for just one more minute before you turn off the heat. Sprinkle the whole thing with fresh cilantro, and your curry is ready to shine!
How to Serve Mango Chicken Curry
Garnishes
A generous shower of chopped cilantro adds a fresh, herbal note that wakes up the whole dish, while a few extra lime wedges on the side let everyone squeeze on their perfect tangy finish. If you’re feeling playful, a sprinkle of toasted coconut or thinly sliced red chili adds both color and texture.
Side Dishes
Steamed jasmine rice or fluffy basmati rice is classic for soaking up every drop of the velvety curry sauce. Warm naan or roti make fabulous swooping tools for scooping, and a simple cucumber salad offers a cooling, crunchy contrast that balances the curry’s richness.
Creative Ways to Present
Serve Mango Chicken Curry family-style in a big, colorful bowl for a laid-back, shareable dinner. Or try plating in individual bowls over coconut rice for an elegant, restaurant-inspired touch. For something different, ladle the curry into hollowed-out pineapples or coconuts for a tropical twist that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Let the Mango Chicken Curry cool to room temperature before packing into airtight containers. Store in the refrigerator for up to 3 days—flavors may deepen even more overnight, making leftovers a total treat the next day.
Freezing
If you want to enjoy this dish down the road, Mango Chicken Curry freezes beautifully. Transfer cooled curry to freezer-safe containers, leaving a little space for expansion. It’ll stay fresh for up to 2 months—just thaw in the fridge overnight when ready to indulge again.
Reheating
Gently reheat Mango Chicken Curry on the stovetop over medium-low heat, adding a splash of coconut milk or water if the sauce has thickened too much in the fridge. You can also pop individual portions in the microwave in short bursts, stirring in between to ensure even warming.
FAQs
Can I make Mango Chicken Curry with chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great substitute, staying juicy and flavorful even after simmering. Just cut them into bite-sized pieces as you would with chicken breast and follow the recipe as written.
Is it possible to make Mango Chicken Curry vegetarian?
Yes, just swap the chicken for firm tofu cubes or chickpeas. Both options will soak up the sweet-savory sauce, making for a delicious vegetarian version of Mango Chicken Curry that everyone can enjoy.
Can I use bottled mango juice or nectar instead of mango puree?
For the best results, stick with mango puree made from fresh or frozen mango. Bottled juice or nectar is often too thin and sweet, so your curry sauce might not thicken properly or have the same vibrant flavor.
What type Main Course
A mild to medium curry powder works beautifully here, allowing the mango’s natural sweetness to shine without overpowering the dish. If you prefer more heat, feel free to use a hotter curry blend or increase the red pepper flakes.
How do I adjust the spice level?
If you want a milder curry, simply skip the red pepper flakes. For more heat, add extra flakes or a pinch of cayenne powder. Taste as you go to create your ideal spice level—this Mango Chicken Curry is very adaptable!
Final Thoughts
If you love a meal that’s equal parts cozy and vibrant, give Mango Chicken Curry a spot in your recipe rotation. It’s a playful, satisfying dish that’s impossible not to love. I can’t wait for you to experience all the bold flavor and creamy goodness in every bite. Gather your ingredients and treat yourself to something truly special tonight!
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Mango Chicken Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and aromatic Mango Chicken Curry recipe that brings together tender chicken, creamy coconut milk, and sweet mango puree, all infused with a blend of Indian spices. Perfect for a cozy dinner with a tropical twist.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Seasonings:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 1 cup canned coconut milk
- 1 cup mango puree (from fresh or frozen mango)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Cook Chicken: Heat coconut oil in a large skillet, cook chicken until browned, then set aside.
- Sauté Aromatics: In the same skillet, sauté onion until soft, then add garlic and ginger.
- Add Spices: Stir in curry powder, turmeric, cumin, and red pepper flakes, toasting for 1 minute.
- Combine Sauce: Pour in coconut milk and mango puree, simmer, then return chicken to the pan.
- Simmer: Cover and simmer for 10–12 minutes until chicken is cooked and sauce thickens slightly.
- Finish and Serve: Stir in lime juice, season with salt and pepper, simmer briefly, garnish with cilantro, and serve hot.
Notes
- Serve over steamed rice or with warm naan.
- Adjust spice level to taste by increasing or omitting red pepper flakes.
- Store-bought mango pulp can be used for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 10g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
