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Mango Chicken Curry Recipe

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★★★★★

4.6 from 85 reviews

A vibrant and flavorful Mango Chicken Curry featuring tender chicken simmered in a creamy coconut milk sauce infused with aromatic spices and sweet, juicy mango pieces. Perfect for a comforting meal with a tropical twist.

Ingredients

Scale

Chicken and Marinade

  • 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon salt

Vegetables and Fruits

  • 1 ripe mango, peeled and diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece ginger, grated

Spices and Seasonings

  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder

Liquids and Oils

  • 1 cup coconut milk
  • 1 tablespoon vegetable oil

Garnish

  • Fresh cilantro leaves, for garnish

Instructions

  1. Heat the 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 becomes soft and translucent.
  2. Add garlic, ginger, and spices: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Then add the curry powder, turmeric, and chili powder, and cook for an additional minute to toast the spices.
  3. Brown the chicken: Add the bite-sized chicken pieces to the skillet. Cook the chicken, stirring occasionally, until lightly browned on all sides, about 5-6 minutes.
  4. Add coconut milk and simmer: Pour in the coconut milk and sprinkle the salt over the mixture. Stir well to combine. Bring the curry to a gentle simmer and cook for 15 minutes, or until the chicken is fully cooked and tender.
  5. Add mango and finish cooking: Gently fold in the diced mango pieces, and cook for another 3-4 minutes, just until the mango is warmed through but still holds its shape.
  6. Garnish and serve: Remove from heat, garnish with fresh cilantro leaves, and serve the mango chicken curry hot alongside steamed rice or warm naan bread.

Notes

  • Use ripe mango for sweetness and the best flavor contrast with the curry spices.
  • If you prefer more heat, increase the chili powder slightly or add fresh chopped chilies.
  • This dish pairs wonderfully with basmati rice or Indian-style flatbreads such as naan or roti.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
  • For a richer curry, you can add a splash more coconut milk or stir in a little cream at the end.

Keywords: Mango Chicken Curry, Coconut Curry, Indian Chicken Curry, Chicken and Mango Recipe, Easy Curry, One-Pan Curry

Find it online: https://servedbynora.com/mango-chicken-curry-recipe/