Name: Mango Chicken Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1-inch piece ginger, grated; 1 tablespoon vegetable oil; 2 tablespoons curry powder; 1 teaspoon salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon chili powder; 1 cup coconut milk; 1 ripe mango, peeled and diced; Fresh cilantro leaves, for garnish

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Introduction

Mango Chicken Curry is a delightful blend of sweet and savory flavors that brings a tropical twist to a classic curry. Tender chicken pieces simmered in fragrant spices, creamy coconut milk, and fresh mango create a dish that’s both comforting and vibrant. It’s perfect for a weeknight dinner with a touch of exotic flair.

A black bowl filled with creamy orange curry that has visible chunks of chicken and small pieces of red tomato mixed in. The curry is topped with fresh green cilantro leaves scattered over the surface. Behind the bowl, on a white marbled texture, is a small wooden bowl with white rice and a wedge of lime placed on the edge. The lighting highlights the shiny texture of the curry and the fresh herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1 ripe mango, peeled and diced
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece ginger, grated
1 cup coconut milk
2 tablespoons curry powder
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
Fresh cilantro leaves, for garnish

Instructions

Step 1: Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Step 2: Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, and cook for another minute.
Step 3: Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Step 4: Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
Step 5: Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
Step 6: Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Tips & Variations

For extra heat, add a chopped green chili or a pinch of cayenne pepper when cooking the spices.
Use ripe but firm mangoes to ensure they hold their shape in the curry.
Substitute chicken thighs for a juicier texture if preferred.
Add a squeeze of lime juice at the end for a fresh, tangy finish.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid cooking the mango too long when reheating to maintain its texture.

How to Serve

A black bowl filled with a thick, creamy orange curry that has visible chunks of tender meat and small red bits, all covered in a rich sauce. The curry is topped with fresh green herbs sprinkled evenly and some sprigs placed in the center. On one side of the bowl, two lime wedges rest partially dipped in the curry. In the blurred background, there is a serving of white rice. All is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this curry?

Yes, frozen mango works well if fresh mango isn’t available. Thaw it before adding to the curry and cook gently to avoid it becoming too soft.

Is this dish spicy?

This curry has a mild to medium spice level, depending on your curry powder and chili powder. You can adjust the spices to suit your heat preference.