Name: Mango Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 2 ripe mangoes, peeled and chopped (or 1 ½ cups mango puree); 2 tbsp oil or ghee; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 1-2 green chilies, chopped (optional, for heat); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; ½ tsp red chili powder or paprika; 1 cup coconut milk; Salt, to taste; Fresh cilantro, chopped (for garnish); Juice of ½ lime; 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 2 ripe mangoes, peeled and chopped (or 1 ½ cups mango puree); 2 tbsp oil or ghee; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 1-2 green chilies, chopped (optional, for heat); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; ½ tsp red chili powder or paprika; 1 cup coconut milk; Salt, to taste

Why You’ll Love This Recipe

I like this recipe because it’s a beautiful mix of sweet and savory flavors. The mango adds a fresh, fruity note, while the curry spices bring warmth and depth. I find it to be a versatile dish that pairs well with rice, naan, or even quinoa. It’s also easy to adjust the spice level, so I can make it mild for a cozy family meal or hotter for a more adventurous palate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, cut into bite-sized pieces
Fresh ripe mango, peeled and diced (or mango puree)
Onion, finely chopped
Garlic cloves, minced
Fresh ginger, grated
Curry powder
Ground turmeric
Ground cumin
Chili powder or fresh chili (optional, for heat)
Coconut milk
Olive oil or vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish

Directions

I start by heating oil in a large skillet or saucepan over medium heat.
I add the chopped onions and cook until they become soft and translucent.
I stir in the garlic and ginger, cooking for another minute until fragrant.
I add the curry powder, turmeric, cumin, and chili powder, stirring for 30 seconds to bloom the spices.
I toss in the chicken pieces and cook until lightly browned on all sides.
I add the diced mango (or mango puree) and coconut milk, stirring to combine.
I bring the mixture to a gentle simmer and cook for 15–20 minutes, until the chicken is fully cooked and the sauce thickens slightly.
I taste and adjust seasoning with salt and pepper.
I garnish with fresh cilantro before serving.

Servings and timing

This recipe serves about 4 people. I usually spend 10 minutes prepping the ingredients and about 25 minutes cooking, so the total time is around 35 minutes.

Variations

I sometimes use mango chutney instead of fresh mango for a tangier flavor.
I swap chicken for shrimp for a lighter seafood twist.
I add bell peppers or spinach to sneak in extra vegetables.
I use Greek yogurt instead of coconut milk for a creamier, tangier base.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use gentle heat on the stovetop to prevent the sauce from separating. I can also freeze it for up to 2 months, thawing it in the fridge overnight before reheating.

FAQs

Can I use frozen mango for this recipe?

Yes, I often use frozen mango when fresh isn’t in season. I thaw it first and drain any excess liquid before adding it to the curry.

How do I make the curry spicier?

I add extra chili powder, fresh chopped chili, or even a little cayenne pepper to bring more heat.

Can I make this dish dairy-free?

Yes, by using coconut milk, the recipe is naturally dairy-free.

What can I serve with mango chicken curry?

I like to serve it with steamed jasmine rice, naan bread, or even cauliflower rice for a lighter option.

Can I make this ahead of time?

Yes, I often make it a day in advance. The flavors develop even more after sitting overnight in the fridge.

Conclusion

I enjoy making mango chicken curry because it’s flavorful, easy, and a little different from the usual weeknight meals. The balance of sweet mango and savory spices makes it a dish that always gets compliments. Whether I serve it over rice or with bread, it’s a recipe I find myself coming back to again and again.

Mango Chicken Curry

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Author: Mia
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A creamy and flavorful curry made with tender chicken, ripe mangoes, and aromatic spices, perfect for a quick weeknight dinner.

Instructions

Heat oil or ghee in a large skillet over medium heat.

Add chopped onions and sauté until golden brown.

Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.

Add turmeric, cumin, coriander, garam masala, and red chili powder. Stir for 30 seconds to toast the spices.

Add chicken pieces and cook until lightly browned on all sides.

Stir in chopped mango or mango puree and coconut milk. Mix well.

Simmer on low heat for 15–20 minutes, until chicken is cooked through and sauce is thickened.

Add salt to taste and squeeze in lime juice.

Garnish with fresh cilantro before serving.

Notes

For a creamier curry, blend mango puree with coconut milk before adding to the pan.

Adjust spice levels by increasing or decreasing red chili powder and green chilies.

This curry pairs well with steamed basmati rice, naan, or roti.

You can substitute chicken with shrimp or tofu for variations.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Indian, Fusion