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!
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!
Mango Chicken Curry
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.
- 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 mangos, peeled and diced
- 2 tablespoons apple cider vinegar or white vinegar
- 1 13.5-ounce can (full-fat) 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
- Cooked rice, to serve
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.
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.
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.
Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
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.
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.
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.