Mango Chicken Curry is a delicious fusion dish that brings together tender chicken, juicy mango, aromatic spices, and creamy coconut milk. With its sweet and savory profile, it’s a recipe that turns an ordinary weeknight dinner into something special. The tropical sweetness of the mango pairs beautifully with warm curry spices, making this dish a crowd-pleaser for both family meals and casual gatherings.
Ingredients
For this Mango Chicken Curry you will need:
- 2 large chicken breasts, boneless and skinless (you can use chicken thighs for juicier meat)
- 1 ripe mango, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- About 1 inch of fresh ginger, grated
- 1 can of coconut milk (around 400 ml)
- 2 teaspoons curry powder
- 1 teaspoon turmeric (for color)
- A good splash of oil (vegetable or coconut oil)
- Salt and pepper to taste
- Chopped cilantro (for garnish)
- Optional: chili flakes for heat, cashews for crunch
These ingredients create a balanced base of savory spices, creamy sauce, and sweet mango pieces that make the curry unique.
Step-by-Step Instructions
- Prep the ingredients:
Start by chopping and preparing everything — cut the chicken into bite-sized pieces, peel and dice the mango, chop the onion, mince the garlic, and grate the ginger. - Cook the aromatics:
Heat your chosen oil in a large pan over medium heat. Add the chopped onion and cook until it becomes soft and translucent. This develops the base flavor. Then add the garlic and ginger and cook for another minute. - Add the spices:
Sprinkle in the curry powder and turmeric. Stir well so the spices coat the onions and release their aroma. This “blooming” of the spices deepens the flavor of the dish. - Cook the chicken:
Add the chicken pieces to the pan. Sauté them until they are no longer pink on the outside and begin to brown slightly. - Add mango and coconut milk:
Pour in the diced mango and the coconut milk. Stir to combine everything. At this point the mixture may look a little thin — don’t worry, it will thicken as it simmers. - Simmer:
Reduce the heat to low and let the curry simmer gently for about 10–15 minutes. During this time the chicken will finish cooking and the sauce will develop a rich, creamy texture. If the sauce still seems too thin after simmering, you can let it continue for a few extra minutes until it reaches your desired thickness. - Season and finish:
Taste the curry and season with salt and pepper. If you like a bit of heat, sprinkle in some chili flakes. Once everything is well combined and flavorful, remove the pan from heat. - Serve:
Serve your Mango Chicken Curry hot. Garnish with chopped cilantro and pair it with fluffy rice or bread like naan to soak up the delicious sauce.
Tips for Best Results
- Mango ripeness matters: Ripe, juicy mango gives the curry its signature sweetness. If your mango is very ripe, it will break down more into the sauce; if it’s firm, the chunks will stay more intact.
- Adjust spice levels: Add chili flakes or fresh chili peppers if you want more heat.
- Coconut milk: Full-fat coconut milk gives the creamiest result, but lighter versions will still work fine.
- Extras: Cashews added at the end give a nice crunchy contrast.