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
PrintMangoes 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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Mango Chicken Curry on Simply Recipes. Thank you!
PrintProducts We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Mango Chicken Curry
Adding heavy cream kinda defeats the purpose of using light coconut milk, no….?
Hi, Anna! We recommend using full-fat coconut milk in this recipe, but sometimes people only have light coconut milk in their pantry. If that’s the case, then we recommend adding some heavy cream to bring the fat content up to make this dish as rich as its intended to be. Happy Cooking!
This was delicious! I only had 1 T of red curry powder so that’s what I used and it still had a nice kick.
xxxxxyyyyy
Easy to make and very tasty!!!
xxxxxyyyyy
So good and simple! Tastes amazing!
xxxxxyyyyy
O M G This was seriously the best thing I’ve made for myself in years. Thank you! I think if I would add anything maybe some veggies near the end but idk it was pretty close to perfection as is.
xxxxxyyyyy