Name: Mango Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian Fusion
Ingredients: 1.5 lbs chicken breast or thighs, boneless and skinless, cut into chunks; 2 ripe mangoes, peeled and diced; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 cup coconut milk; 2 tbsp curry powder; 1 tsp garam masala; 1/2 tsp turmeric; 1/4 tsp chili flakes or 1 chopped fresh chili (optional); 2 tbsp vegetable oil or ghee; Salt and pepper to taste; Fresh cilantro, for garnish; Cooked basmati rice or naan, for serving

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Sweet, creamy, and packed with bold flavors, Mango Chicken Curry is a delicious blend of tropical fruit and rich Indian spices. This dish combines tender chicken pieces with ripe mangoes, creating a mildly spicy, slightly sweet curry that’s perfect over rice or with warm naan bread. It’s a vibrant meal that feels both comforting and exotic at the same time.

Why You’ll Love This Recipe

I love how this recipe perfectly balances sweetness and spice. The mango adds a natural creaminess and a fruity twist that makes it stand out from traditional chicken curries. It’s easy to make with simple ingredients and can be adapted to suit different spice levels. Whether I’m cooking for family or friends, this dish always impresses with its unique flavor and vibrant color.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, boneless and skinless, cut into chunks
Ripe mangoes, peeled and diced
Onion, finely chopped
Garlic cloves, minced
Fresh ginger, grated
Coconut milk
Curry powder
Garam masala
Turmeric
Chili flakes or fresh chili (optional, for heat)
Vegetable oil or ghee
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving

Directions

I start by heating oil in a large skillet over medium heat.
I sauté the chopped onion until it turns golden, then stir in the garlic and ginger, letting it cook for another minute.
Next, I add the curry powder, turmeric, and garam masala. I stir it all together to toast the spices.
I add the chicken pieces and cook until they’re browned on all sides.
Then, I pour in the coconut milk and add the diced mango. I let it simmer for about 15–20 minutes, or until the chicken is cooked through and the sauce thickens slightly.
If I want extra heat, I sprinkle in chili flakes or stir in fresh chopped chili.
I season with salt and pepper, then garnish with fresh cilantro before serving over rice or with naan.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap mango with canned mango puree for a smoother texture and a more intense flavor.
For a vegetarian version, I use chickpeas or tofu instead of chicken.
I like adding vegetables like bell peppers or spinach to make it heartier.
If I want it spicier, I use a hot curry powder or double the chili.
Greek yogurt can be added at the end for extra creaminess if I don’t have coconut milk.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently in a saucepan over medium-low heat, adding a splash of water or coconut milk if the sauce is too thick.
It also freezes well—just let it cool completely before freezing, and thaw overnight in the fridge before reheating.

FAQs

What kind of mango works best in this curry?

I prefer using ripe, sweet mangoes like Ataulfo or Kent because they blend well into the sauce and add the right amount of sweetness.

Can I make this dish ahead of time?

Yes, I often make it a day in advance because the flavors deepen overnight, making it even tastier the next day.

Is this dish spicy?

It’s mildly spiced, but I can easily adjust the heat by adding or omitting chili flakes or using a milder curry powder.

Can I use frozen mango?

Absolutely. I use frozen mango chunks when fresh mangoes aren’t in season. I just let them thaw slightly before adding them to the pan.

What should I serve with mango chicken curry?

I usually serve it over basmati rice or with warm naan bread. A side of cucumber raita also works great to cool down the spice.

Conclusion

Mango Chicken Curry is one of those dishes I turn to when I want something comforting but with a twist. The sweetness of the mango paired with warm spices creates a curry that’s both bold and balanced. Whether I make it for a quick weeknight dinner or a weekend meal with guests, it’s always a hit.

Mango Chicken Curry

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Sweet, creamy, and packed with bold flavors, Mango Chicken Curry blends ripe mangoes with tender chicken and Indian spices for a mildly spicy, tropical curry perfect over rice or with naan.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Indian Fusion
Diet: Halal

Ingredients

1.5 lbs chicken breast or thighs, boneless and skinless, cut into chunks
2 ripe mangoes, peeled and diced
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 cup coconut milk
2 tbsp curry powder
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp chili flakes or 1 chopped fresh chili (optional)
2 tbsp vegetable oil or ghee
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving

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Instructions

Heat oil in a large skillet over medium heat.
Sauté the chopped onion until golden.
Add garlic and ginger, cooking for 1 minute.
Stir in curry powder, turmeric, and garam masala to toast the spices.
Add chicken pieces and cook until browned on all sides.
Pour in coconut milk and add diced mango. Simmer for 15–20 minutes, until chicken is cooked and sauce thickens.
Add chili flakes or fresh chili if desired for extra heat.
Season with salt and pepper to taste.
Garnish with fresh cilantro and serve with rice or naan.