Description

Mango chicken curry is a vibrant, flavorful dish that combines tender chunks of chicken with a creamy, mildly spiced curry sauce infused with sweet, ripe mango. It’s a perfect blend of savory and sweet, ideal for weeknight dinners or impressing guests with a tropical twist on classic curry.

Ingredients

Chicken and Base Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
1 tablespoon olive oil
1 small onion (finely chopped)
2 garlic cloves (minced)
1 tablespoon fresh ginger (grated)

Spices

2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon chili powder (optional)

Liquids and Flavoring

1 cup canned coconut milk
1 large ripe mango (peeled, pitted, and pureed)
1/4 cup chicken broth or water
1 tablespoon lime juice
Salt and pepper to taste

Garnish and Serving

Chopped cilantro for garnish (optional)
Cooked rice for serving

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Instructions

Prepare the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4–5 minutes until softened and translucent.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant but not browned.
Toast the Spices: Add curry powder, turmeric, ground cumin, and optional chili powder to the skillet. Cook while stirring continuously for 30 seconds to release the spices’ aromas.
Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5–7 minutes, turning occasionally until the chicken is browned on all sides.
Simmer with Liquids: Pour in the coconut milk, mango puree, and chicken broth. Stir well to combine all ingredients and bring to a gentle simmer.
Cook the Curry: Let the curry cook uncovered for 10–15 minutes, allowing the chicken to cook through completely and the sauce to thicken slightly.
Finish and Season: Stir in the lime juice and season with salt and pepper to taste. Remove from heat.
Garnish and Serve: Sprinkle chopped cilantro over the curry if desired, and serve hot over cooked rice.

Notes

Use frozen mango chunks if fresh mango isn’t available — just thaw and blend before using.
For a vegetarian version, substitute the chicken with chickpeas or tofu.
Adjust the spice level by adding more or less chili powder according to your preference.