Mango chicken curry. Insanely delicious chicken curry that’s easy enough to whip up on busy weeknights and impressive enough to serve up on special occasions. Meet your new favorite curry bringing together two amazing flavors - sweet and savory. Yum!
I love a good super savory curry, but yes, a touch of sweetness imparts a lovely contrast of flavor. With the mango season at its peak, I’ve been thinking about incorporating this vibrant fruit into my diet as much as possible. Reimagining a classic chicken curry to embrace the natural sweetness of mangoes is brilliant and cool. Honestly, a delicious curry studded with this vibrant fruit brings the perfect touch of sunshine to my dinner table.
3 Ways To Make Mango Chicken Curry
Making this fruity chicken curry is pretty simple, the right balance of sweet and savory flavors is key. One important thing to remember is carefully choose the perfect mangoes that are ‘just’ ripe but not over ripe. If you’re using canned or frozen mangoes in this recipe, simply check the sweetness of the puréed mangoes before you add it to the curry. If the purée is too sweet, add less and vice versa.
To make this curry, start with browning the chicken over high heat. You’ll need to get a light brown color on all sides. Transfer this chicken to a plate. Now you can sauté the onions alongside ginger and garlic. Once the onions turn soft and translucent, add the spices.
This is where you can flavor the chicken 3 ways - with curry powder, Thai red curry paste or Indian Korma paste. It’s hard to pick a favorite, but the easiest and simplest version is the first one.
Give the spice paste a quick stir fry before you add in mango puree. Let it simmer for few minutes. Now, the chicken goes back into the pan along with coconut milk, a dash of lemon juice and coriander (cilantro) leaves.
I really love the idea of garnishing this mango chicken curry with beautiful cubes of fresh mangoes. Isn’t it the perfect way to brighten up a boring weeknight meal?
More Chicken Recipes
- Tandoori Chicken Curry
- Chicken Marinara
- Mongolian Chicken
- Chicken Cafreal
- Chicken Vindaloo
- Indian Chicken Korma
- Authentic Chicken Tikka Masala
Mango Chicken Curry | Video
Ingredients
- 2 tablespoons oil
- 1 kg chicken thigh or breast cut into large cubes
- 1 cup chopped onions
- 3 garlic cloves peeled and minced
- 1 ” fresh ginger peeled and minced
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 2 tablespoons curry powder or Korma paste or red curry paste
- 600 g canned mango puréed with juice or 2 large fresh mangoes peeled and puréed
- ½ cup coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons chopped coriander cilantro leaves
- Salt and pepper to taste
- Chopped coriander cilantro leaves, to garnish
- Fresh mango cubes to garnish (optional)
- Steamed rice, naan or paratha to serve
Instructions
- Heat 1 tablespoon oil in a large frying pan or wok over high heat.
- Add chicken. Season with salt and pepper. Cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate. Set aside.
- Reduce heat to medium-high.
- Add remaining oil to the pan. Add onions. Cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin and curry powder (or korma paste or red curry paste). Cook, stirring, for 1 minute or until aromatic.
- Add puréed mango. Stir to combine. Simmer for about 2 minutes.
- Return chicken to pan. Add coconut milk, coriander (cilantro) leaves and lemon juice. Season with salt.
- Stir to combine. Bring to the boil. Cover and simmer for 15-20 minutes or until chicken is tender.
- Garnish with coriander leaves and mango cubes.
- Serve with naan, paratha or steamed rice.
Video
Notes
- Canned, fresh or frozen mangoes can be used in this recipe.
- For a skinny version, use light coconut milk
- This curry can be made in three delicious flavors - with curry powder, korma paste or Thai red curry paste
Nutrition
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