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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.

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

Instructions

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

Notes

  • Use canned mango purée for a smoother texture and stronger mango flavor.
  • Swap chicken for chickpeas or tofu for a vegetarian version.
  • Add vegetables like bell peppers or spinach to bulk it up.
  • Adjust spiciness with hot curry powder or more chili.
  • Greek yogurt can be used for added creaminess if coconut milk is unavailable.

Nutrition

Find it online: https://cookedbymaya.com/mango-chicken-curry/