Mango Chicken Curry | Video

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

Yield: 4

Mango Chicken Curry | Video

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Deliciously fruity curry loaded with mangoes, coconut milk and succulent chicken!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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
• 1/2 teaspoon ground turmeric (turmeric powder)
• 1/2 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)
• 1/2 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

1. Heat 1 tablespoon oil in a large frying pan or wok over high heat.
2. Add chicken. Season with salt and pepper. Cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate. Set aside.
3. Reduce heat to medium-high.
4. Add remaining oil to the pan. Add onions. Cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
5. Add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
6. Add ground turmeric, ground cumin and curry powder (or korma paste or red curry paste). Cook, stirring, for 1 minute or until aromatic.
7. Add puréed mango. Stir to combine. Simmer for about 2 minutes.
8. Return chicken to pan. Add coconut milk, coriander (cilantro) leaves and lemon juice. Season with salt.
9. Stir to combine. Bring to the boil. Cover and simmer for 15-20 minutes or until chicken is tender.
10. Garnish with coriander leaves and mango cubes.
11. Serve with naan, paratha or steamed rice.

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 Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1048Total Fat 53gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 34gCholesterol 320mgSodium 751mgCarbohydrates 84gFiber 9gSugar 44gProtein 67g

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