Mango Chicken Curry

1-PotChickenCurryMango

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.

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

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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Products We Love

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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

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Elise Bauer

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.

More from Elise

86 Comments / Reviews

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Did you make it? Rate it!

  • Beatriz

    I have a question about some measures! I am not sure if the measure are correct but when you talk about the coconut milk you mention 1 13.5 ounce is that correct? how may milimiters is 1 13.5 ounce? thanks!

  • Bassam

    Good recipe ..I used a whole chicken and a little wine instead of vinegar.
    I also added some peppers for heat.
    will make again.

    xxxxxyyyyy

  • Jennifer

    Absolutely delicious! I used mild curry powder and only 1 mango (quite a big one) and added a tablespoon of onion marmalade as I left out the raisins. Puréed with a stick blender and served with rice and steamed cauliflower tossed with parsley and butter.

    xxxxxyyyyy

  • Niamh

    Delicious. Thanks

  • Gayle

    I substituted a mild white fish that I cut in chunks and I did not purée the sauce. Thanks for such a great recipe that inspired me to make curry !

    xxxxxyyyyy

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