If you’re craving a dish that perfectly balances sweetness, spice, and creaminess, this Mango Chicken Curry Recipe is exactly what you need in your kitchen repertoire. The luscious mango adds a vibrant fruity tang while the blend of warm spices creates a comforting, aromatic curry that hugs every bite of tender chicken. It’s a delightful twist on traditional curry, combining tropical freshness with classic Indian-inspired flavors in a way that will make your taste buds sing with joy.
Ingredients You’ll Need
This Mango Chicken Curry Recipe relies on simple, fresh ingredients that each play a crucial role, whether it’s building layers of flavor or adding texture and color to the dish. From the mild sweetness of ripe mango to the rich creaminess of coconut milk, every component works in harmony to create a curry you’ll want to make again and again.
- 1 lb boneless, skinless chicken breasts or thighs: Bite-sized pieces ensure quick, even cooking and tender results.
- 1 large ripe mango: Fresh diced mango or mango puree lends a vibrant sweetness and tropical flair.
- 2 tablespoons vegetable or coconut oil: A neutral oil or coconut oil enhances richness and adds subtle coconut aroma.
- 1 onion, finely chopped: Adds depth and sweetness when sautéed to mellow softness.
- 3 garlic cloves, minced: Delivers that essential punch of savory warmth.
- 1-inch piece fresh ginger, minced: Offers a zesty, aromatic bite that brightens the curry.
- 2 tablespoons curry powder: The heart of the spice blend that defines the dish’s flavor profile.
- 1 teaspoon ground turmeric: Adds beautiful golden color and subtle earthiness.
- 1/2 teaspoon ground cumin: Brings nutty, smoky notes that deepen the curry’s complexity.
- 1/2 teaspoon ground coriander: Provides a light citrus undertone that balances spices.
- 1/4 teaspoon cayenne pepper (optional): For a gentle kick of heat, adjustable to your taste.
- 1 can (14 oz) coconut milk: The luscious base that creates a creamy, comforting sauce.
- 1/2 cup chicken broth or water: Adds moisture and helps simmer ingredients together.
- Salt and pepper, to taste: Essential for enhancing every flavor.
- Fresh cilantro, chopped: Garnishes with a burst of bright herbal freshness.
- Cooked rice or naan: Perfect starchy companions that soak up the flavorful sauce.
How to Make Mango Chicken Curry Recipe
Step 1: Brown the Chicken
Begin by heating your chosen oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook them for about 4-5 minutes until they develop a lovely golden-brown crust. This step seals in the juices and creates a delicious texture. Once browned, remove the chicken from the pan and set it aside—this simple process builds a flavorful foundation for the curry.
Step 2: Sauté Aromatics
In the same skillet, toss in the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. The onions bring a natural sweetness that’s the backbone of the curry’s savory profile. Next, add the minced garlic and fresh ginger, stirring them in and cooking for another minute until fragrant. This fragrant base unlocks the magic of the curry spices coming next.
Step 3: Toast the Spices
Sprinkle in the curry powder, turmeric, cumin, coriander, and optional cayenne pepper directly into the skillet. Stir continuously for 1 to 2 minutes to toast the spices, which intensifies their aroma and flavor. This step awakens the spices, transforming them from dry powders into a rich, soulful blend that will coat every piece of chicken in warmth and boldness.
Step 4: Add Mango and Liquids
Pour in the diced mango or mango puree, along with the coconut milk and chicken broth. Stir everything together and let it simmer gently for about 5 minutes. This allows the flavors to meld beautifully while the sauce begins to thicken. The mango introduces a naturally sweet contrast to the spices and creaminess of the coconut milk, bringing a bright tropical essence to the dish.
Step 5: Simmer the Chicken
Return the browned chicken to the skillet, nestling it into the luxurious sauce. Let the curry simmer for an additional 10 to 12 minutes, or until the chicken is cooked through and tender. This simmering step lets the chicken soak up the delicious curry flavors while the sauce thickens to the perfect consistency. Taste and season with salt and pepper to your liking.
Step 6: Garnish and Serve
Finish off your Mango Chicken Curry Recipe by sprinkling plenty of freshly chopped cilantro over the top. The fresh herbs add a pop of color and a burst of clean herbal flavor that cuts through the richness. Serve your curry piping hot, ladled over fluffy rice or alongside warm naan bread for a satisfying meal that feels like a warm hug.
How to Serve Mango Chicken Curry Recipe
Garnishes
Fresh cilantro is the classic choice to garnish this mango-infused curry, but you can also add thinly sliced green onions or a wedge of lime for some zesty contrast. These small touches brighten the dish and elevate its presentation, making every bite feel special and fresh.
Side Dishes
Pair your Mango Chicken Curry with fluffy basmati rice or fragrant jasmine rice that soaks up the saucy goodness perfectly. Warm naan or roti offers a delightful, chewy texture for scooping and savoring every mouthful. For a vegetable side, lightly steamed green beans or a crisp cucumber salad provide refreshing balance.
Creative Ways to Present
Looking to impress guests? Serve your curry in individual bowls with an artful drizzle of coconut cream on top and a sprinkle of toasted cashews for crunch. Alternatively, create a vibrant curry bowl by layering the curry over rice and topping with pickled red onions, fresh herbs, and a few slices of ripe mango for a fun, textural twist.
Make Ahead and Storage
Storing Leftovers
Mango Chicken Curry Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen, making your second helping just as good, if not better, than fresh.
Freezing
This curry freezes wonderfully, making it a fantastic make-ahead meal. Allow it to cool completely, transfer into freezer-safe containers, and freeze for up to 2 months. When thawed, the sauce may separate slightly but a quick stir over low heat brings it back to silky perfection.
Reheating
For best results, gently reheat the curry on the stovetop over low to medium heat, stirring occasionally until heated through. You can add a splash of water or broth if the sauce has thickened too much. Microwaving works in a pinch, but stirring halfway helps maintain even warmth and texture.
FAQs
Can I use frozen mango for this recipe?
Absolutely! Frozen mango works well when fresh mango isn’t in season. Just thaw it first and drain any excess liquid for the best texture and flavor.
Is this Mango Chicken Curry Recipe spicy?
The heat level is gentle and can be adjusted easily by adding more or less cayenne pepper. You can keep it mild or add a touch of chili for some kick depending on your preference.
Can I substitute chicken with other proteins?
Yes! This recipe is versatile enough to work with shrimp, tofu, or even chickpeas for a vegetarian twist. Just adjust cooking times accordingly.
What type of curry powder should I use?
Use a good quality curry powder that you enjoy, ideally a blend that contains turmeric, cumin, coriander, and fenugreek for a balanced flavor. Freshly ground or store-bought both work fine.
Can I make this recipe dairy-free?
Yes, this Mango Chicken Curry Recipe is naturally dairy-free thanks to the use of coconut milk instead of cream, making it safe for those with dairy sensitivities.
Final Thoughts
This Mango Chicken Curry Recipe is truly a celebration of vibrant flavors, simple ingredients, and comforting textures. It’s the kind of dish you’ll want to make whenever you crave something both exotic and homey, sweet yet savory. I can’t wait for you to try it and fall in love with this tropical curry as much as I have—it’s sure to become a favorite quick dinner in your rotation!
Print
Mango Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Description
A vibrant and flavorful Mango Chicken Curry that combines tender chicken with sweet mango and aromatic spices in a creamy coconut sauce. Perfect for a quick and delicious weeknight dinner served over rice or with naan.
Ingredients
Chicken and Sauce
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large ripe mango, peeled and diced (or 1 cup mango puree)
- 2 tablespoons vegetable oil or coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth (or water)
- Salt and pepper, to taste
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions
- Cook the chicken: Heat the oil in a large skillet over medium heat. Add the chicken pieces and cook for 4-5 minutes until they are lightly browned on all sides. Remove the chicken from the skillet and set aside to keep warm.
- Sauté aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Toast spices: Stir in the curry powder, turmeric, cumin, coriander, and optional cayenne pepper. Cook the spices for 1-2 minutes to enhance their flavors and toast them gently in the oil.
- Add liquids and mango: Pour in the diced mango or mango puree, coconut milk, and chicken broth. Stir everything together and bring the mixture to a gentle simmer. Let it simmer for 5 minutes to blend the flavors.
- Simmer chicken: Return the browned chicken pieces to the skillet. Continue to simmer the curry for another 10-12 minutes, or until the chicken is cooked through and tender. Season with salt and pepper to taste.
- Garnish and serve: Sprinkle the chopped fresh cilantro over the curry. Serve the mango chicken curry hot over steamed rice or alongside warm naan bread for a complete meal.
Notes
- For a spicier curry, increase the cayenne pepper or add chopped chili peppers.
- If fresh mango is unavailable, frozen mango chunks can be used or mango puree from a jar.
- Use chicken thighs for juicier, more flavorful meat; chicken breasts work well too for a leaner option.
- Adjust the thickness of the sauce by simmering longer to reduce or adding more chicken broth to thin it out.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
