Description
This mango chicken curry is a delightful combination of sweet, savory, and spicy flavors. Tender chicken is simmered in a creamy, spiced mango sauce, making it a perfect dish for a comforting dinner. Inspired by Indian and Thai cuisines, this recipe balances the natural sweetness of ripe mangoes with the boldness of aromatic spices. Serve it with steamed rice or warm naan for an unforgettable meal!
Ingredients
For the Curry:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 ripe mango, peeled and cubed (or 1/2 cup mango purée)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 cup coconut milk (or Greek yogurt for a non-coconut version)
- 1/2 cup chicken broth (or water)
- 1 tbsp oil (coconut or vegetable)
- 1 tbsp tomato paste
- 1 tsp honey (optional, to enhance sweetness)
Spices & Seasonings:
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika (or chili powder for heat)
- 1/2 tsp garam masala
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
For Garnish & Serving:
- Fresh cilantro leaves, chopped
- Sliced fresh mango (optional)
- Cooked basmati or jasmine rice
- Warm naan or roti
Instructions
Step 1: Prepare the Ingredients
- Dice the chicken into bite-sized pieces.
- Peel and cube the mango, setting aside half for blending into a purée.
- Chop the onion, mince the garlic, and grate the ginger.
Step 2: Cook the Aromatics
- Heat 1 tbsp oil in a pan over medium heat.
- Add the chopped onion and sauté until soft and golden (about 3 minutes).
- Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
Step 3: Cook the Chicken & Spices
- Add the chicken pieces and cook until lightly browned on all sides (about 5 minutes).
- Stir in the tomato paste and all the spices (turmeric, cumin, coriander, paprika, garam masala, salt, and pepper). Cook for 1 minute, stirring frequently.
Step 4: Make the Mango Sauce
- Blend half of the cubed mango with ½ cup coconut milk and chicken broth until smooth.
- Pour the blended mango mixture into the pan and stir well.
- Add the remaining mango cubes for a chunky texture.
Step 5: Simmer and Finish
- Cover and let the curry simmer on low heat for 10–15 minutes, stirring occasionally.
- Taste and adjust seasoning—add honey if you prefer a sweeter curry or chili powder for extra heat.
Step 6: Serve & Enjoy
- Garnish with fresh cilantro and serve over steamed rice or with naan.
- Enjoy your homemade mango chicken curry! 🍛
Notes
✔️ Mango Selection: Use ripe but firm mangoes like Ataulfo, Kent, or Alphonso for the best balance of sweetness and texture.
✔️ Vegan Version: Swap chicken for tofu, chickpeas, or cauliflower and use vegetable broth.
✔️ Dairy-Free Option: Stick to coconut milk instead of yogurt.
✔️ Storage: Store leftovers in an airtight container for up to 3 days in the fridge or 2 months in the freezer.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg