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?