The moment I first tasted Mango Chicken Curry, I knew my weeknight dinners would never be the same. Imagine succulent pieces of chicken swimming in a rich, creamy sauce that perfectly harmonizes the sweetness of ripe mango with a gentle kick of red curry paste. This dish doesn’t just satisfy hunger; it whisks you away to a tropical paradise, right in your kitchen.
After a long day, when fast food just won’t cut it, this quick and easy recipe becomes my go-to solution. In under 30 minutes, I can create a vibrant, gluten-free, and dairy-free meal that feels indulgent but is also incredibly healthy. Whether I’m cooking for family or entertaining friends, this flavorful curry is always a crowd-pleaser, tempting everyone to come back for seconds.
So grab your ingredients, and let’s indulge in the delightful dance of flavors this Mango Chicken Curry has to offer!
Why is Mango Chicken Curry a Must-Try?
Bold flavors converge in this dish with the perfect balance of sweet and savory, delighting your taste buds.
Quick and Easy to prepare, this recipe takes less than 30 minutes, making it ideal for those busy weeknights.
Gluten and Dairy-Free, it caters to various dietary needs without sacrificing taste.
Crowd-Pleasing and comforting, it’s perfect for family dinners or casual gatherings, ensuring everyone enjoys a taste of the tropics.
Versatile ingredients allow for easy substitutions, accommodating your pantry and preferences.
With this one-pot wonder, cleanup is a breeze, leaving you more time to savor the deliciousness!
Mango Chicken Curry Ingredients
For the Curry
- Coconut Oil – Provides fat for sautéing and adds a subtle coconut flavor.
- Yellow Onion (1 large, 1-1/2 cups chopped) – Base flavor; sweetens as it cooks.
- Red Bell Pepper (1, chopped) – Adds sweetness and color to the dish.
- Fresh Ginger (2 tablespoons, minced) – Provides warmth and spiciness.
- Garlic (2 tablespoons, minced) – Enhances the overall flavor with its distinct aroma.
- Red Curry Paste (3 tablespoons) – Key ingredient for spice and flavor depth.
- Ground Coriander (2 teaspoons) – Adds earthy notes.
- Yellow Curry Powder (2 teaspoons) – Contributes additional complexity.
- Ground Cumin (1/2 teaspoon) – Adds a warm, earthy flavor.
- Ripe Mango (2 cups) – Adds sweetness; use fully ripe for best flavor. For substitutions, consider frozen mango if fresh is unavailable.
- Coconut Milk (1 can, 13.5 ounces, full-fat) – Creates a creamy texture; full-fat recommended for richness.
- Boneless Skinless Chicken Thighs or Breasts (1-1/4 pounds, cut into 1-inch pieces) – Main protein source; thighs are recommended for juiciness.
Optional Additions
- Fresh Lime Juice – Adds a zesty brightness to enhance the dish.
- Cilantro – Fresh herb for garnish; brings a burst of flavor.
- Fish Sauce – Increases umami depth; use sparingly if sensitive to salt.
- Kaffir Lime Leaves – Add for an extra punch of citrusy aroma.
For Serving
- Cooked Rice – Complements the curry, making for a hearty meal.
With all these vibrant ingredients, you’re set to embark on a culinary adventure with this Mango Chicken Curry!
How to Make Mango Chicken Curry
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Heat coconut oil in a large pot over medium heat. Add chopped onion and red bell pepper, sautéing until soft and fragrant, about 7-9 minutes. This forms a delicious base for your curry!
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Add minced garlic and ginger, cooking for one additional minute. Their warmth will fill the kitchen, setting the stage for your enticing mango chicken curry.
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Stir in red curry paste, ground coriander, yellow curry powder, ground cumin, and salt, cooking for 1-3 minutes until fragrant. The vibrant aromas signal the magic to come!
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Mix in 1 cup of diced mango, allowing it to cook for 1 minute, then pour in the shaken coconut milk. Bring the mixture to a boil, then reduce to a low simmer for 10-15 minutes. The flavors will meld beautifully during this gentle simmer.
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Meanwhile, cut the chicken into 1-inch pieces. Once the sauce has simmered, blend it until smooth and return it to the pot. This ensures a creamy, luscious consistency throughout the curry.
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Incorporate the chicken into the sauce, cover, and cook at low heat (8-15 minutes) until the chicken is fully cooked through. The chicken should be tender and infused with all those delightful flavors.
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Stir in the remaining mango and any optional additions, adjusting seasoning to taste. A splash of lime juice can elevate the flavor profile further.
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Serve the curry over cooked rice, and if desired, garnish with fresh cilantro. This adds a pop of color and fresh flavor to your dish!
Optional: A squeeze of lime juice brightens the dish beautifully.
Exact quantities are listed in the recipe card below.
Storage Tips for Mango Chicken Curry
- Fridge: Store leftovers in an airtight container for up to 3-5 days. Make sure to cool the curry to room temperature before refrigeration to preserve its texture and flavor.
- Freezer: Freeze Mango Chicken Curry for up to 3 months. Portion the curry into freezer-safe containers or bags, leaving some space for expansion.
- Reheating: To reheat, thaw overnight in the refrigerator if frozen, then gently warm on the stovetop over low heat. Stir occasionally to maintain the creamy consistency.
- Serving Suggestion: Feel free to freshen up leftovers by adding a squeeze of lime juice or extra cilantro when servin.
Mango Chicken Curry Variations
Feel free to play around with your Mango Chicken Curry and make it your own—your taste buds will thank you!
- Shrimp Swap: Replace chicken with shrimp for a quick-cooking seafood version. Cook until just opaque for tender results!
- Tofu Alternative: Swap in firm tofu for a delicious vegetarian option. Marinate it in a little soy sauce for an extra flavor boost.
- Spicy Green Curry: Use green curry paste instead of red for a different flavor profile and a spicy kick that brings the heat!
- Veggie Extra: Toss in peas, spinach, or bell peppers for added nutrition and crunch. These veggies add lovely color and flavor to your dish.
- Sweet Potato Addition: Cube sweet potatoes and add them when you mix in the mango— they’re nutritious and provide a comforting sweetness.
- Coconut Cream: For an even richer sauce, replace half the coconut milk with coconut cream. Indulgently creamy and satisfying!
- Herbal Burst: Add fresh basil or mint at the end for a refreshing herbaceous note, brightening up the dish beautifully.
- Citrus Zing: For a zesty twist, add a splash of orange or lime juice to the sauce before serving. It enhances the tropical vibe of the curry!
Let your culinary creativity shine as you explore these variations!
Make Ahead Options
These Mango Chicken Curry components are perfect for meal prep, making dinner a breeze on busy nights! You can chop your vegetables and store them in an airtight container in the fridge for up to 3 days. Additionally, blend the sauce (without the chicken) and refrigerate it for up to 24 hours. To maintain quality, keep the diced mango separate until just before cooking, preventing it from browning. When you’re ready to finish the dish, simply heat the sauce, add the chicken, and cook until tender, stirring in mango and seasoning just before serving. This way, you can enjoy a homemade meal with minimal effort!
Expert Tips for Mango Chicken Curry
- Fresh Spices Only: Ensure all your spices are fresh for maximum flavor. Stale spices can dull the dish and prevent the vibrant taste you seek in mango chicken curry.
- Blending Safety: When blending the sauce, use caution; it may splatter. Make sure the lid is secure and start at a low speed before increasing to avoid mess.
- Taste and Adjust: Always taste and adjust seasoning before serving. If the curry is too sweet, a touch of fish sauce can enhance the umami and balance flavors.
- Protein Options: For a different twist, substitute chicken with shrimp or tofu. Each protein brings its unique charm to the mango chicken curry while keeping cooking times in mind.
- Cauliflower Rice: If you’re looking for a lower-carb option, serve the curry over cauliflower rice instead of regular rice for a delicious alternative.
What to Serve with Mango Chicken Curry?
Creating the perfect meal involves balancing flavors and textures that complement each other beautifully.
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Jasmine Rice: This fragrant rice soaks up the creamy curry sauce, making each bite blissfully comforting.
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Naan Bread: Warm, pillowy naan is perfect for scooping up the rich mango chicken curry, adding a delightful chewiness to your meal.
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Cucumber Salad: A refreshing cucumber salad adds crunch and a cool contrast, balancing the warmth of the curry with its zesty dressing.
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Roasted Vegetables: Sweet roasted carrots or bell peppers bring an additional layer of sweetness and a colorful plate, enhancing your dining experience.
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Mango Chutney: A dollop of this sweet and tangy condiment can amplify the mango flavor and give a delightful kick to each spoonful.
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Coconut Lassi: This creamy, yogurt-based drink cools the palate and balances the heat from the curry, creating a soothing finish.
Let your taste buds explore these delightful combinations!
Mango Chicken Curry Recipe FAQs
What should I look for in ripe mangoes?
When selecting mangoes, choose fruits that yield slightly to gentle pressure and have a sweet fragrance. The skin should be mostly smooth and free from dark spots. Ripe mangoes are typically yellowish-orange with just a hint of green and should feel somewhat heavy for their size.
How long can I store leftovers of Mango Chicken Curry?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. Make sure to cool the curry to room temperature before sealing it away to preserve its delightful flavors. When you’re ready to enjoy it again, just reheat gently on the stovetop for the best results!
Can I freeze Mango Chicken Curry? If so, how?
Absolutely! You can freeze Mango Chicken Curry for up to 3 months. Portion the cooled curry into freezer-safe containers or bags, leaving a little space for expansion. Be sure to label them with the date. When you’re ready to use it, simply thaw overnight in the refrigerator, then warm it on the stovetop until heated through, stirring occasionally.
What can I do if my curry is too sweet?
If you find your curry leaning a bit too sweet, a splash of fish sauce can help balance the flavors beautifully. Alternatively, adding a squeeze of fresh lime juice at the end of cooking can introduce acidity that brightens the dish. Remember, taste as you go and adjust according to your preference!
Is this Mango Chicken Curry safe for those with allergies?
This recipe is gluten-free and dairy-free, making it suitable for those with many dietary restrictions. However, always check the labels on your ingredients (like curry paste) to ensure there are no hidden allergens. If you’re cooking for someone with specific allergies, I recommend using fresh ingredients and avoiding any pre-packaged items to be on the safe side.
Can pets eat Mango Chicken Curry?
While mango itself is safe for dogs in moderation, the other ingredients in this curry, especially spices and salt, can be harmful to pets. It’s best to keep the curry out of reach and avoid sharing with furry friends. If your pet loves mango, it’s much safer to offer them small pieces of fresh mango instead!
Mango Chicken Curry: Sweet, Spicy, and Full of Flavor
Ingredients
Equipment
Method
- Heat coconut oil in a large pot over medium heat. Add chopped onion and red bell pepper, sautéing until soft, about 7-9 minutes.
- Add minced garlic and ginger, cooking for one additional minute.
- Stir in red curry paste, ground coriander, yellow curry powder, ground cumin, and salt, cooking for 1-3 minutes until fragrant.
- Mix in 1 cup of diced mango, allow it to cook for 1 minute, then pour in the shaken coconut milk. Bring to a boil, reduce to a low simmer for 10-15 minutes.
- Meanwhile, prepare the chicken by cutting it into 1-inch pieces. Blend the sauce until smooth and return to the pot.
- Incorporate the chicken into the sauce, cover, and cook at low heat for 8-15 minutes until fully cooked through.
- Stir in remaining mango and any optional additions, adjusting seasoning to taste.
- Serve the curry over cooked rice, garnished with fresh cilantro if desired.