Mango and chicken are a power combo! This mango chicken curry uses fresh mango as a base and adds full-fat coconut milk for creamy richness. Try it tonight!
There’s something about the mango and chicken combo that just works. We eat mango chutney with fried chicken so often that I’ve even started making my own chutney just so we don’t run out.
Here’s a mango chicken curry I whipped up the other day.
Or add a little more vinegar. The amounts are approximate, feel free to experiment!
What’s in Mango Chicken Curry?
The curry in the title of this recipe refers to the type of dish, not one of its ingredients (although one of the ingredients is curry powder). In English-speaking parts of the world, curries are meat or vegetable dishes with a sauce or gravy flavored with traditional Indian spices, usually served with rice. In India, these dishes would have individual names, and the word curry is not used.
Our Mango Chicken Curry uses fresh mangoes, full-fat coconut milk for richness, ginger, curry powder, cumin, and vinegar to balance the mango’s sweetness. Make the sauce first, then add boneless chicken pieces and simmer until just cooked through.
How to buy and store mangoes
Mangoes soften as they ripen, so the key to choosing a mango is squeezing it before you buy it. If it gives under the pressure of your fingers, it’s on the more mature side. Mangoes continue to ripen after you bring them home. So if you’re not preparing this right away, choose mangoes with the firmer side, which will give just a little when you mash them.
Store underripe mangoes at room temperature; they will continue to mature. Once they have reached the desired maturity, store them in the fridge to slow down the ripening process.
Having trouble slicing mangoes? Our tutorial shows you how to cut a mango.
How to store and freeze this curry
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. In fact, like many one-pot dishes, the flavors can improve a day later.
You can freeze leftover mango chicken curry in an airtight ziplock bag for up to 3 months. Thaw in the refrigerator before reheating.
More mango recipes to try!
- Mango salsa
- mango lassi
- Easy mango lime sorbet
- Crab Mango and Avocado Salad
- Sautéed shrimp with tropical fruit salsa
From the editors of Simply Recipes
Mango Chicken Curry
Mangoes that are a little underripe, on the firm side, hold up better in this recipe but aren’t as sweet as ripe mangoes. So if you’re using firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you’re using sweet mangoes, you may need to balance the recipe with a little more vinegar.
I highly recommend using full-fat coconut milk for this recipe (or any recipe that calls for coconut milk). Low-fat coconut milk doesn’t taste good. If you must use low-fat coconut milk, add 2 tablespoons of heavy cream to the recipe at the end.
ingredients
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2 tablespoon vegetable oil
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1 big Onion, chopped (1 1/2 to 2 cups)
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1/2 red bell Pepper, chopped
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2 garlic cloves, chopped
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2 tablespoon freshly chopped Ginger
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2 tablespoon yellow curry powder
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1/2 teaspoon floor cumin
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2 mangoespeeled and diced
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2 tablespoon Apple Cider Vinegar or white vinegar
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1 13.5–ounce can (full fat) coconut milk (see recipe note)
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1 1/4 lb Skinless and boneless chicken thighs or breasts, cut into 1-inch pieces
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1/3 Cup golden raisins, Optional
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Kosher salt and freshly ground black pepper
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cilantro for garnish
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Cooked riceserve
method
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Cook onions, peppers, garlic, ginger, spices:
Heat oil in a large skillet over medium-high heat. Add the onions and peppers and sauté until soft, about 5 minutes, stirring occasionally.
Add the garlic and ginger and fry for another minute.
Add curry powder and cumin, continue cooking for a few minutes. The spices will absorb some of the oil, so if something sticks too much to the bottom of the pan, add a little more oil to the pan.
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Add the vinegar, coconut milk and one of the two mangoes:
Add vinegar, coconut milk and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then reduce the heat to simmer gently for about 15 minutes, stirring occasionally.
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Puree sauce:
Remove the pan from the stove. Scoop the sauce into a blender. Puree the sauce and pulse until smooth. Pour the sauce back into the pan.
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Add the chicken pieces and raisins:
Add the chicken and raisins (if using) to the pan and return to the simmer on low. Cover the pan and let cook for 8 to 10 minutes. The chicken should only be cooked until it is done. Use a knife to cut open the largest piece to check.
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Add the remaining chopped mango to the pan:
Add the remaining chopped mango, then stir in the heavy cream, if using. Cook uncovered on a very low heat for another minute or two. Do not let it boil, otherwise the cream can curdle.
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Adjust the spices:
If it’s a little too sweet, add a little more vinegar. If that’s not sweet enough, you can add a pinch of sugar. Season with salt and pepper.
Serve with rice and garnish with coriander, if you like.
| nutritional information (per serving) | |
|---|---|
| 414 | calories |
| 26g | Fat |
| 24g | carbohydrates |
| 26g | protein |
