Mango Chicken Curry

Photography Credit: Elise Bauer

Updated and revised Jan 2012.

There’s something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn’t run out.

Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it’s a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet. Or add a little more vinegar. The amounts are approximate, feel free to experiment.

Mango Chicken Curry Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 6.

Mangoes that are slightly unripe, on the firm side, will hold up better in this recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.


  • 2 Tbsp vegetable oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp fresh minced ginger
  • 2 Tbsp yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 mangos, peeled and diced
  • 2 Tbsp cider vinegar or white vinegar
  • 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
  • 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup golden raisins (optional)
  • Salt and pepper
  • Cilantro for garnish



1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.


2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.


3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro.

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Mango chutney, great served with chicken
Green mango and tomato curry from The Well Seasoned Cook
Cucumber and unripe mango curry from Simply Spicy
Red prawn and mango curry from Not Quite Nigella
Curried mango chicken salad by Daily Unadventures in Cooking
Mango sesame curry, a traditional Indian curry from Mahanandi
Mango chicken curry with coconut milk and basil, from Beurre et Pai

Showing 4 of 63 Comments

  • D thatch

    This recipe was very good though I think it would have been better had our mangos been less ripe. The recipe calls for under ripe for a reason, ripe mango makes it too sweet. I used a stick blender which made for easier clean up than my food processor. I would make this again!,

  • MaryAhern

    Loved this recipe & have made it twice so far. To make it even more simple I used a bag of frozen mango chunks and a bag of mixed green & red peppers. I didn’t puree the sauce since we like thick and chunky. Also I always use boneless, skinless chicken thighs cut up into 1″ chunks to make it easy to cook and easy to eat. Thanks so much for this blog and this recipe which I’ve now printed & put into my homemade looseleaf binder recipe book containing our favorite meals.

  • Flynn

    I halved the recipe and made it with canned chickpeas since I already had a chicken tikka masala in the crock pot and it worked great. Loved the sweetness of it

  • Melissa

    This is SUCH a delicious dish! I have found myself in a rut a few times with chicken breasts and pork loin (where I’m sick of baked or grilled) and have made mango curry. In a pinch, I’ve used a jar of Major Grey Mango Chutney, which I blend with a can of coconut milk and then rinse the jar with chicken broth and blend THAT in as well. I add a TBS or two of curry powder (the yellow blend, made from turmeric, coriander, cumin, fenugreek, black pepper, ginger, mustard, fennel seed, allsprice and red pepper). I also have “bulked up” the curry (my preference to ensuring a lot of veggies get eaten) with slices of 3-colors of bell peppers, onion, sliced zucchini and yellow squash, and at times carrots, broccoli and cauliflower. I might even throw a can of rinsed garbanzo beans in as well. This works great for either the chicken or pork. With the pork, I usually skip the veggies and add cubed sweet potato, onions and garbanzo beans. This makes an excellent slow-cooker meal, too. Even kids will eat this meal! LOVE IT!

  • Moustafa A.

    Just followed your recipe (well, almost all of it – I cannot restrain myself to add something extra… Kitchen Tourette syndrome) and it was a hit! I used 2 sweet ripe mangos, I first heated the spices in a pan in order to boost their aromas, 1/4 garlic from your recipe (due to my wife’s garlic intolerance), a little bit extra vinegar and in order to get a balance sweet/salt I boiled the rice with an extra pinch of salt and a spoon of vegetable ghee. After boiling the rice I’ve heated another spoon of ghee in a pan and added on top of the drained rice (Arabian style)…oh, some freshly grounded pepper too. I loved it! Thanks for sharing this recipe!

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