Mango Chicken Curry Recipe

Introduction

This Mango Chicken Curry is a vibrant and flavorful dish that combines tender chicken with the sweet juiciness of ripe mangoes and the warmth of fragrant spices. It’s creamy, comforting, and perfect for a weeknight dinner or special occasion. The curry’s smooth sauce and inviting aroma make it an absolute crowd-pleaser.

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, chopped (about 1-1/2 cups)
• 1 red bell pepper, chopped
• 2 tablespoons minced fresh ginger, coarsely chopped
• 2 tablespoons garlic, coarsely chopped
• 3 tablespoons red curry paste
• 2 teaspoons ground coriander
• 2 teaspoons yellow curry powder
• 1/2 teaspoon ground cumin
• 2 cups ripe mango, divided
• 1 (13.5-ounce) can full-fat coconut milk
• 1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• Optional additions: chopped cilantro, lime zest and juice, fish sauce, kaffir lime leaves
• Cooked rice, for serving

Instructions

1. Step 1: Heat coconut oil in a large pot over medium heat. Once hot, add chopped onions and red bell pepper. Sauté occasionally until soft, about 7 to 9 minutes. Add garlic and ginger; cook for another minute.
2. Step 2: Stir in red curry paste, ground coriander, yellow curry powder, cumin, and salt to taste (about 1 teaspoon). Cook, stirring constantly, until very fragrant, about 1 to 3 minutes. If the mixture sticks, reduce heat slightly and add a bit more oil.
3. Step 3: Add 1 cup of mango and cook, stirring constantly, for 1 minute. Shake the coconut milk can well, then pour it in. Increase heat to high and bring the mixture to a boil. Reduce heat to low and simmer for 10 to 15 minutes.
4. Step 4: While simmering, cut chicken into 1-inch cubes. Carefully transfer the sauce to a blender and blend until completely smooth. Return the sauce to the pot.
5. Step 5: Heat the sauce over medium-low until it simmers. Add chicken and stir well. Cover the pot and cook for 8 to 15 minutes—breasts cook faster (about 8 minutes), thighs may take closer to 15. Check doneness by cutting into the largest piece to ensure it’s white inside or use a meat thermometer.
6. Step 6: When chicken is cooked through, reduce heat to the lowest setting and stir in the remaining 1 cup mango. Add optional ingredients like chopped cilantro, lime zest and juice, fish sauce, or kaffir lime leaves if desired. Adjust seasoning to taste—add salt, a bit of sugar if you want more sweetness, or fish sauce for extra depth.
7. Step 7: Serve the curry hot over cooked rice. Garnish with additional cilantro if you like. Enjoy your delicious Mango Chicken Curry!

Tips & Variations

• Use chicken thighs for juicier, more flavorful results; breasts can be used if preferred for a leaner option.
• Ripe mangoes are essential for the right sweetness—choose fragrant, soft mangoes for the best flavor.
• If you don’t have a blender, use an immersion blender directly in the pot to smooth the sauce.
• Add vegetables like snap peas or spinach in the last few minutes for added color and nutrition.
• Adjust curry paste amount depending on your spice preference to make it milder or hotter.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water if the sauce has thickened. This curry does not freeze particularly well because the coconut milk may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this curry?

Yes, frozen mango works well as a substitute. Thaw it before adding to the curry to maintain the right texture and flavor balance.

What can I serve with Mango Chicken Curry?

This curry pairs beautifully with steamed jasmine or basmati rice, naan bread, or even quinoa for a wholesome meal.

Mango Chicken Curry Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This vibrant Mango Chicken Curry combines tender chicken pieces simmered in a fragrant, creamy coconut milk sauce enriched with ripe mangoes, red curry paste, and an aromatic blend of spices. The curry is perfectly balanced with sweetness from the mango and a hint of zing from fresh lime and cilantro, offering a tropical twist on a classic curry. Served over fluffy cooked rice, it makes a comforting and flavorful meal.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, chopped (about 1–1/2 cups)
• 1 red bell pepper, chopped
• 2 tablespoons minced fresh ginger, coarsely chopped
• 2 tablespoons garlic, coarsely chopped
• 3 tablespoons red curry paste
• 2 teaspoons ground coriander
• 2 teaspoons yellow curry powder
• 1/2 teaspoon ground cumin
• 2 cups ripe mango, chopped (divided)
• 1 (13.5-ounce) can full-fat coconut milk
• 1–1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs preferred)

Optional Additions

• 1/3 cup fresh cilantro, finely chopped
• Zest and juice of 1 lime
• Fish sauce to taste
• Kaffir lime leaves
• Additional sugar to balance sweetness, if needed
• Cooked rice, for serving

Instructions

1. Prepare the Aromatics: Heat coconut oil in a large pot over medium heat. Once hot, add the chopped onion and red bell pepper, sautéing occasionally until softened, about 7 to 9 minutes. Then add garlic and ginger, cooking for another minute until fragrant.
2. Cook the Spices: Stir in red curry paste, ground coriander, yellow curry powder, ground cumin, and salt to taste (about 1 teaspoon). Cook, stirring constantly, for 1 to 3 minutes until the mixture is very aromatic. Reduce heat slightly and add a bit more oil if the mixture starts to stick.
3. Add Mango and Coconut Milk: Add 1 cup of the chopped mango to the pot and cook, stirring constantly for 1 minute. Shake the can of coconut milk well then pour it into the pot. Increase the heat to high and bring the sauce to a boil. Then reduce heat to low and simmer gently for 10 to 15 minutes.
4. Blend the Sauce: While the sauce simmers, cut the chicken into 1-inch pieces. Carefully transfer the sauce to a blender, and blend until completely smooth. Return the blended sauce to the pot.
5. Cook the Chicken: Reheat the sauce over medium-low and bring to a gentle simmer. Add the chicken pieces, stirring to combine. Cover the pot with a lid and cook until chicken is fully cooked—about 8 minutes for breast meat and up to 15 minutes for thighs. Check doneness by ensuring the chicken is white all the way through or use a meat thermometer.
6. Finish with Mango and Seasonings: Once the chicken is cooked, reduce heat to the lowest setting. Stir in the remaining 1 cup of mango. If using, add chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves. Taste the curry and adjust the seasoning with salt, sugar, or fish sauce as needed to balance sweetness and savoriness.
7. Serve: Spoon the luscious curry over cooked rice. Garnish with additional fresh cilantro if desired and enjoy immediately.

Notes

• Use full-fat coconut milk for the best creamy texture.
• Red curry paste can be adjusted to taste for spiciness and flavor intensity.
• Choosing chicken thighs results in juicier, more flavorful curry, but breasts work fine with careful cooking.
• Optional seasonings like fish sauce and kaffir lime leaves add authentic depth and brightness.
• Blending the sauce smooth creates a silky texture, but if preferred, leave it chunky for rustic curry.
• Serve with jasmine or basmati rice for a complete meal.

Keywords: Mango Chicken Curry, Thai Curry, Coconut Milk Curry, Chicken Curry Recipe, Mango Curry, Easy Curry Recipe