Mango Chicken Curry

If you’re in the mood for something sweet, spicy, and incredibly satisfying, this Mango Chicken Curry is the perfect dish. Juicy chunks of chicken are simmered in a vibrant curry sauce made with ripe mangoes, coconut milk, and aromatic spices. This dish brings tropical flair to your dinner table with a balance of flavors that’s both comforting and exotic.

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Why You’ll Love This Recipe
Tropical Twist – Ripe mangoes give the curry a sweet, fruity depth.
Creamy and Spiced – A coconut milk base rich in flavor with warm spices.
Simple to Make – Comes together in under an hour with easy-to-find ingredients.
Great for Meal Prep – Tastes even better the next day.
Family-Friendly – Mild and flavorful enough for all ages.

Ingredients You’ll Need

For the Chicken:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp olive oil or vegetable oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp turmeric

For the Mango Curry Sauce:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• ½ tsp ground cumin
• ¼ tsp chili flakes (optional for heat)
• 1 large ripe mango, peeled and chopped (or 1 cup mango purée)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp tomato paste
• 1 tbsp lime juice
• 1 tsp brown sugar (balances spice and acidity)
• Salt to taste

For Garnish & Serving:

• Fresh cilantro, chopped
• Sliced red chili (optional)
• Cooked basmati or jasmine rice
• Warm naan or flatbread
• Lime wedges

Tools You’ll Need
Large skillet or deep saucepan
Cutting board and sharp knife
Wooden spoon or spatula
Blender or food processor (if using fresh mango)
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Sear the Chicken

1. Season chicken pieces with salt, pepper, paprika, and turmeric.
2. Heat 1 tbsp oil in a large skillet over medium-high heat.
3. Add chicken and cook for 5–6 minutes until browned and just cooked through.
4. Transfer to a plate and set aside.

Step 2: Make the Curry Base

1. In the same skillet, heat another tbsp of oil.
2. Add chopped onion and sauté for 4–5 minutes until soft and golden.
3. Stir in garlic, ginger, curry powder, cumin, and chili flakes (if using).
4. Cook for 1–2 minutes until aromatic.

Step 3: Add Mango and Coconut Milk

1. Add mango chunks or purée, coconut milk, tomato paste, lime juice, and brown sugar.
2. Stir well to combine.
3. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.

Step 4: Blend the Sauce (Optional)

1. For a smoother sauce, transfer to a blender and blend until silky.
2. Return to skillet and bring back to a simmer.

Step 5: Finish with Chicken

1. Add the seared chicken back into the sauce.
2. Simmer gently for 5–7 minutes to let the flavors meld and ensure the chicken is tender.
3. Taste and adjust seasoning with salt, lime juice, or a pinch more sugar as needed.

Step 6: Serve and Garnish

1. Spoon over rice or serve with naan.
2. Garnish with fresh cilantro, sliced red chili, and a wedge of lime.

Tips for Perfect Mango Chicken Curry
Use Ripe Mangoes – They should be soft and fragrant for the sweetest flavor.
Adjust Heat – Add more chili or a pinch of cayenne if you like it spicier.
Make Ahead – Flavors deepen over time, making leftovers even better.
Use Thighs for Juiciness – They stay more tender than breasts during simmering.
Balance is Key – Lime juice and sugar ensure the perfect sweet-tangy-spicy ratio.

Serving Suggestions
Steamed Basmati Rice – Perfect for soaking up the curry sauce.
Toasted Naan – Ideal for scooping.
Cucumber Raita – A cooling contrast to the warm spices.
Mango Chutney – For extra tropical flair.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely and freeze for up to 2 months.

Reheating:
Stovetop: Reheat gently over medium heat, stirring occasionally.
Microwave: Use in short intervals, stirring in between to avoid hot spots.

Frequently Asked Questions

1. Can I use frozen mango?
   Yes, thaw and drain it before adding to the sauce or blending.
2. Is this curry spicy?
   It’s mild with a warm depth, but you can adjust the spice level to your liking.
3. Can I make it vegetarian?
   Absolutely! Substitute chicken with tofu or chickpeas and follow the same steps.
4. What if I don’t have coconut milk?
   You can use cream or cashew cream, but the flavor will change slightly.
5. Can I use curry paste instead of powder?
   Yes, just reduce the amount slightly and sauté it well to release its oils.

Final Thoughts
This Mango Chicken Curry is everything a comforting curry should be—creamy, flavorful, and just the right balance of sweet and savory. It’s a tropical escape in a bowl and a great way to mix up your weekly dinner routine. Whether you’re new to curries or a seasoned fan, this dish is sure to delight.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Fusion / Indian-Inspired

Nutritional Information (Per Serving):
Calories: 450 | Protein: 28g | Carbohydrates: 18g | Fat: 28g | Fiber: 3g | Sodium: 520mg

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