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Mango Chicken Curry Recipe

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★★★★★

4.5 from 139 reviews

A vibrant and creamy Mango Chicken Curry combining tender chicken thighs and the tropical sweetness of ripe mangoes with fragrant spices and rich coconut milk. This recipe features a smooth, blended curry sauce simmered to perfection and enhanced with fresh herbs and optional zingy accents, perfect served over steamed rice for a comforting meal.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons coconut oil
  • 1 large yellow onion, chopped (1–1/2 cups)
  • 1 red bell pepper, chopped
  • 2 tablespoons minced fresh ginger, coarsely chopped
  • 2 tablespoons garlic, coarsely chopped
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 cups ripe mango, divided
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1–1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

Optional Additions

  • Chopped cilantro (about 1/3 cup, finely chopped)
  • Zest and juice of 1 lime
  • Fish sauce, to taste
  • Kaffir lime leaves, if available

For Serving

  • Cooked rice

Instructions

  1. Cook Aromatics: Heat coconut oil in a large pot over medium heat. Once hot, add chopped onions and red bell pepper. Sauté occasionally for 7–9 minutes until the vegetables are soft. Add minced garlic and ginger, cooking for another minute until fragrant.
  2. Add Spices and Curry Paste: Stir in red curry paste, ground coriander, yellow curry powder, ground cumin, and salt (about 1 tsp). Cook, stirring constantly, for 1–3 minutes until the mixture becomes very fragrant. Reduce heat slightly and add more oil if the mixture sticks.
  3. Add Mango and Coconut Milk: Add 1 cup of diced mango to the pot, stirring constantly for 1 minute. Shake the can of coconut milk vigorously and pour it into the pot. Increase heat to high and bring the mixture to a boil, then reduce to low and let simmer for 10–15 minutes.
  4. Blend Sauce: Meanwhile, prepare the chicken by cutting it into 1-inch cubes. Once the sauce mixture has simmered, carefully transfer it to a blender and blend until completely smooth. Return the blended sauce to the pot.
  5. Cook Chicken: Warm the sauce over medium-low heat until it simmers gently. Add the cubed chicken pieces and stir to combine. Cover the pot and cook for 8 to 15 minutes depending on chicken cut—breasts around 8 minutes, thighs up to 15 minutes. Ensure chicken is cooked through by checking its internal temperature or cutting into the largest piece; meat should be white all the way through.
  6. Finish Curry: Lower the heat to the lowest setting. Stir in the remaining 1 cup of mango. Add optional chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves if using. Taste the curry and adjust seasonings with salt, sugar, or fish sauce for the perfect balance of sweet and savory.
  7. Serve: Serve the mango chicken curry hot over cooked rice and garnish with additional cilantro if desired. Enjoy this rich, fruity, and aromatic curry!

Notes

  • Use red curry paste based on your preferred spice level; homemade or store-bought both work well.
  • Ripe mango is essential for sweetness; fresh or thawed frozen mango can be used.
  • Full-fat coconut milk gives the curry its creamy, rich texture and flavor.
  • Optional additions like cilantro, lime, fish sauce, and kaffir lime leaves add complex layers of flavor but can be omitted to suit taste or availability.
  • Serve the curry with steamed jasmine or basmati rice to soak up the flavorful sauce.
  • Use a blender that can handle hot liquids safely or allow the sauce to cool slightly before blending.
  • Chicken thighs are preferred for juiciness, but breasts are suitable for a leaner dish.
  • Adjust salt, sugar, and fish sauce at the end to balance the curry according to your taste.

Keywords: Mango chicken curry, Thai curry, coconut milk curry, chicken curry recipe, fruity curry, easy curry recipe, stovetop curry

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