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

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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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

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

78 Comments / Reviews

No ImageMango Chicken Curry

Did you make it? Rate it!

  • Deb

    Absolutely divine

  • R&R

    Meh…
    IMHO, fruit belongs as an accompaniment such as chutney; not included with the protein in the mixture itself. Whole point of a curry is to modify/enhance the protein taste. In the case of tough meat like goat a flavorful protein, make it great.
    I tried this recipe on my better half’s request, and we were not impressed at all with the fruit dimension.
    Curry = Meat, mostly slow cooked with love. Why mess that up?

    xxxxxyyyyy

  • Danni

    Just finished eating this and it was great! I used frozen mangos because mango season just finished here. I used about 2.5 cups but might use 3 or 3.5 cups next time. I also used coconut cream instead of coconut milk and added half a can of water as well. And I browned the chicken before adding the pureed sauce back to the pan. Also used carrot instead of bell pepper because my family don’t like capsicum/peppers. It was really delicious!

    xxxxxyyyyy

  • PollyLolly

    Oops! Forgot to give it stars!

    xxxxxyyyyy

  • PollyLolly

    I’ve made this twice, once as is and once with the addition of 2 habanero peppers. It was really good both times but I have to say the extra spice was extra nice! A good recipe as is for someone who might not like spicy food, if you do like spicy food I would add 1-3 habanero peppers depending on your tastes. Maybe more if you’re just that intense.

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