Mango Chicken Curry

Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.

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Photography Credit: Elise Bauer

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

Updated and revised Jan 2012.

Mango Chicken Curry Recipe

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  • 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.

Ingredients

  • 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*
  • 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

*I highly recommend using full-fat coconut milk for this recipe (or any recipe that calls for coconut milk). Low fat coconut milk doesn't taste good. If you must use low fat coconut milk, add 2 Tbsp of heavy whipping cream to the recipe at the end.

Method

1 Cook onions, bell pepper, garlic, ginger, spices: 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.

3 Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

4 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.

5 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.

6 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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Links:

Mango chutney here on Simply Recipes, great served with chicken

Thai Red Curry with Chicken and Mango from Recipe Tin Eats

Mango sesame curry, a traditional Indian curry from Mahanandi

Showing 4 of 67 Comments

  • Kirsty

    Wow. I have made this meal so many times now i cant count. Its beautiful every single time. I usually cook and eat with naan bread and rice but because i am on a diet and because this is such a yummy healthy meal i have incorporated it into my diet.
    Thanks for sharing.

  • bev

    I love this recipe- I have made it several times. I bought more bone-in chicken than bonless- I am wondering if there is a way to make this a bone in dish – is that crazy?

  • Emily

    I just made this recipe last night for my boyfriend and roommates, and it was a huge hit! Luckily, the mangos that I had were juust ripe, with firm flesh. I did make some modifications, because I did not shop for ingredients properly, but it still turned out great: I used one small green bell pepper instead of the half red, and left out the raisins. For fun I added a dash of chili powder and ground coriander to the curry powder/cumin mix, and when I cut up the chicken I let it sit in a dry rub of salt, pepper, and garlic powder while I prepared the sauce, ‘cuz flavor. Served it over wild rice mix with naan and green beans almondine. Mmm, mmm, definately serve it with warm naan if you can. A++

  • 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.

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