Mango Chicken Curry
This vibrant Mango Chicken Curry is a delightful fusion of sweet and savory flavors, combining tender chicken with the tropical sweetness of ripe mango in a rich, aromatic coconut milk sauce. It's a remarkably satisfying dish that's both comforting and exotically flavorful, perfect for a weeknight meal or an impressive dinner party. Experience a taste of the tropics with every spoonful.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A unique blend of sweet, spicy, and savory flavors that tantalize the taste buds.
- Surprisingly quick to prepare, making it ideal for busy weeknights without compromising on taste.
- Utilizes readily available ingredients for an exotic yet approachable meal that's easy to source.
- Packed with tender chicken and vibrant, juicy mango for a delightful texture contrast and freshness.
- Naturally gluten-free and dairy-free (when using appropriate brands), suitable for various dietary needs.
Ingredients
- 450 grams (1 lb) boneless, skinless chicken breast, cut into 2.5 cm (1-inch) bite-sized pieces
- 1 ripe large mango (about 300-350 grams), peeled, pitted, and diced into 1.5 cm (0.6-inch) cubes
- 1 medium onion (about 150 grams), finely chopped
- 2 cloves garlic, minced (approximately 10 grams)
- 2.5 cm (1-inch) piece fresh ginger, peeled and grated (approximately 15 grams)
- 240 milliliters (1 cup) full-fat coconut milk
- 30 milliliters (2 tablespoons) mild curry powder (or your preferred blend)
- 15 milliliters (1 tablespoon) vegetable oil (or coconut oil for extra flavor)
- 5 milliliters (1 teaspoon) fine sea salt, or to taste
- 2.5 milliliters (1/2 teaspoon) ground turmeric
- 2.5 milliliters (1/2 teaspoon) chili powder (adjust to desired heat)
- Fresh cilantro leaves, finely chopped, for garnish
Instructions
- Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it becomes translucent and begins to soften. This gentle cooking extracts the sweetness from the onion and creates a foundational flavor.
- Stir in the minced garlic and grated fresh ginger. Cook for an additional minute, stirring continuously, until their fragrant aromas are released into the pan. Be careful not to burn the garlic, as it can turn bitter quickly.
- Add the curry powder, ground turmeric, and chili powder to the skillet. Stir constantly for about one minute, allowing the spices to toast gently. This crucial step deepens their flavor and releases their full aromatic potential into the oil, forming the heart of the curry's taste.
- Introduce the bite-sized chicken pieces to the skillet. Cook for 5 to 6 minutes, stirring and turning occasionally, until the chicken is lightly browned on all sides. It doesn't need to be cooked through at this stage, just sealed and colored, which helps lock in juices and flavor.
- Pour in the full-fat coconut milk and add the fine sea salt. Stir everything thoroughly to combine the chicken and spices with the creamy coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and allow it to cook for 15 minutes, or until the chicken is tender and cooked through.
- Gently fold in the diced ripe mango. Continue to cook for another 3 to 4 minutes, stirring occasionally, until the mango is just heated through and slightly softened, but still holds its shape and vibrant color. Overcooking the mango will cause it to disintegrate into the sauce.
- Taste the curry and adjust seasoning with additional salt or chili powder if necessary. Garnish generously with fresh, chopped cilantro leaves just before serving hot. This adds a burst of freshness and color. Serve alongside fluffy steamed basmati rice or warm naan bread for a complete, satisfying meal.
Tools You’ll Need
- Large heavy-bottomed skillet or Dutch oven (approx. 25-30 cm / 10-12 inches)
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Grater (for fresh ginger)
- Wooden spoon or heat-proof spatula
- Vegetable peeler (for mango and ginger)
Essential Success Tips
- Ensure your mango is perfectly ripe – it should yield slightly to gentle pressure and smell fragrant at the stem end. Underripe mango will be tart and firm, while overripe will be too mushy.
- Toast the spices briefly (Step 3) to release their full aroma and deepen their flavor profile, but be careful not to burn them, as burnt spices can taste bitter. Keep stirring constantly.
- Use full-fat coconut milk for the creamiest, richest curry sauce. Light coconut milk will result in a thinner, less luxurious sauce, though it can be used for a lighter option.
- Avoid overcooking the mango in the final step; you want it warmed through and slightly tender, not disintegrated into the sauce. A few minutes is usually sufficient.
- Always taste and adjust seasoning (salt, chili powder) at the end to suit your personal preference. Different curry powders can vary in salt content and heat.
Professional Cooking Secrets
- To enhance the depth of flavor significantly, marinate the chicken pieces in a tablespoon of curry powder and a pinch of salt for at least 30 minutes, or even overnight, before cooking. This allows the spices to deeply penetrate the meat.
- For an extra layer of complexity and brightness, add a generous squeeze of fresh lime juice (about 15 ml or 1 tablespoon) at the very end, just before serving. The acidity brightens all the flavors and expertly balances the sweetness of the mango and richness of the coconut milk.
- If you desire a thicker curry sauce, you can simmer it uncovered for a few extra minutes in the final stage to reduce. Alternatively, whisk in a slurry of 10 grams (1 tablespoon) cornstarch (cornflour) mixed with 30 milliliters (2 tablespoons) cold water, then simmer until thickened.
Notes
- Storage: Leftover Mango Chicken Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until thoroughly warm.
- Variations: For an even spicier kick, add a finely chopped fresh green bird's eye chili or a pinch more chili powder when toasting the spices. You can also incorporate a handful of fresh spinach or some sliced bell peppers during the last 5-7 minutes of simmering for added vegetables.
- Serving Suggestion: This curry is excellent served with fluffy steamed basmati rice, jasmine rice, or warm, pillowy naan bread to soak up every last drop of the delicious sauce. A side of cooling cucumber raita or a simple green salad would also beautifully complement the dish.
Frequently Asked Questions
Can I use frozen mango for this recipe?
Yes, you can absolutely use frozen mango pieces. Add them directly to the curry as instructed in Step 6. Be aware that frozen mango might release more water, so you might need to simmer the curry for a slightly longer time to reduce the sauce to your desired consistency.
What if I don't have fresh ginger?
While fresh ginger provides the best vibrant flavor, you can substitute with 2.5 milliliters (1/2 teaspoon) of ground ginger powder. Add it along with the other dry spices (curry powder, turmeric, chili powder) in Step 3 for the best integration.
Is this curry very spicy, or can I adjust the heat?
The recipe as written is designed to be mildly spicy, allowing the mango's sweetness to shine. The chili powder amount can be easily adjusted to your preference. For more heat, add an extra 1/4 to 1/2 teaspoon, or incorporate a finely diced fresh green chili with the garlic and ginger in Step 2.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 35g, Fat: 22g, Carbs: 25g (per serving, estimated based on ingredients)
Allergy Information
Contains coconut (a tree nut). This recipe is naturally gluten-free and dairy-free. Always check the labels on your curry powder and coconut milk for any hidden allergens or cross-contamination warnings if severe allergies are a concern.
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