Description

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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Ingredients

Scale

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

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Instructions

Step 1: Sear the Chicken

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

Step 2: Make the Curry Base

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

Step 3: Add Mango and Coconut Milk

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

Step 4: Blend the Sauce (Optional)

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

Step 5: Finish with Chicken

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

Step 6: Serve and Garnish

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: Fusion / Indian-Inspired