Mango Chicken Curry

Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!

Mango Chicken Curry
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
Elise Bauer

What's in Mango Chicken Curry?

The curry in this recipe's title refers to the type of dish it is, not one of its ingredients (although one of the ingredients is curry powder). In English-speaking parts of the world, curries are meat or vegetable dishes that have a sauce or gravy that's seasoned with traditional Indian spices, usually served over rice. In India, these dishes would have individual names, and the word curry is not used.

Our mango chicken curry uses fresh mangoes, full-fat coconut milk for richness, ginger, curry powder, cumin, and vinegar to offset the sweetness of the mango. Make the sauce first, and then add boneless chicken pieces and simmer until just cooked through.

How to Buy and Store Mangos

Mangos get softer as they ripen, so the key to choosing a mango is to squeeze it before you buy it. If it gives way under the pressure of your fingers, it's on the riper side. Mangos will continue to ripen after you bring them home, so if you're not going to make this immediately, chose mangos that are the firmer side, that give just a little when you squeeze them.

Keep not-quite-ripe mangos at room temperature; they'll continue to ripen. Once they reach the ripeness you desire, store them in the refrigerator to slow down the ripening process.

Have trouble cutting mangos? Learn how to cut a mango from our tutorial.

Mango Chicken Curry Tips

Choosing the right ingredients for this recipe is important to its success.

  • For a sweeter sauce, use a riper mango. For a less sweet sauce, use a firmer one. If the sweetness of your finished sauce is too sweet for your taste, add a dash of vinegar. If the sauce isn't sweet enough, add sugar, a dash at a time, until it reaches the desired sweetness. You can also add the optional raisins.
  • Full-fat canned coconut milk is ideal for this recipe for richness, body, and texture. Low-fat coconut milk or refrigerated coconut milk will alter those desirable characteristics.
  • Dried spices lose potency as they age. If your curry powder or cumin is over a year old, buy new, fresher spices.
  • In the comments, readers have reported success making this with frozen mango chunks.

How to Store and Freeze This Curry

Store leftovers in the refrigerator for 3 to 4 days in an airtight container. In fact, like many stew-type dishes, the flavors may improve a day later.

You can freeze mango chicken curry leftovers in an airtight zip top bag up to 3 months. Defrost in the refrigerator before reheating.

More Mango Recipes to Try!

From the Editors Of Simply Recipes

Mango Chicken Curry

Prep Time 20 mins
Cook Time 40 mins
Total Time 60 mins
Servings 6 servings

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.


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 tablespoons of heavy whipping cream to the recipe at the end.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped (1 1/2 to 2 cups)

  • 1/2 red bell pepper, chopped

  • 2 garlic cloves, minced

  • 2 tablespoons fresh minced ginger

  • 2 tablespoons yellow curry powder

  • 1/2 teaspoon ground cumin

  • 2 mangospeeled and diced

  • 2 tablespoons apple cider vinegar or white vinegar

  • 13.5-ounce can (full-fat) coconut milk

  • 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces

  • 1/3 cup golden raisins, optional

  • Salt and pepper

  • Cilantro for garnish

  • Cooked rice, to serve

Method

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

    Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.

    Add the garlic and ginger and cook for another minute.

    Elise Bauer

    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.

    Elise Bauer
  2. Add the vinegar, coconut milk, and one of the two mangoes:

    Add the vinegar, coconut milk, and one of the two chopped mangos 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.

    Elise Bauer
  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.

    Elise Bauer
  4. Add chicken pieces and raisins:

    Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8-10 minutes. The chicken should be just cooked until done. Use a knife to cut open the largest piece to check.

    Elise Bauer
  5. Add remaining chopped mango to the pan:

    Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered. Do not allow to boil, or the cream may curdle.

    Elise Bauer
  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 and garnish with cilantro, if desired.

Nutrition Facts (per serving)
414 Calories
26g Fat
24g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 414
% Daily Value*
Total Fat 26g 34%
Saturated Fat 15g 74%
Cholesterol 115mg 38%
Sodium 280mg 12%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Total Sugars 15g
Protein 26g
Vitamin C 80mg 401%
Calcium 61mg 5%
Iron 4mg 23%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.