Print

Flavorful Mango Chicken Curry

mango chicken curry - featured image
Print Recipe

A quick and easy mango chicken curry combining juicy chicken, ripe mango, and creamy coconut milk with warm spices for a comforting and delicious dinner.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 large ripe mango, peeled and diced
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili flakes (optional)
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 2 tablespoons vegetable or coconut oil
  • Fresh cilantro for garnish (optional)

Instructions

  1. Dice the chicken into 1-inch pieces. Peel and cube the mango into similar-sized chunks. Chop the onion finely, mince garlic, and grate ginger.
  2. Heat 1 tablespoon of oil in a pan over medium heat. Add the diced mango and cook for 3-4 minutes until golden and fragrant. Remove and set aside.
  3. Add the remaining oil to the pan. Cook the chopped onion for 5 minutes until translucent. Stir in garlic and ginger and cook for another minute.
  4. Increase heat to medium-high, add chicken pieces, season with salt and pepper, and brown on all sides for 5-7 minutes until mostly cooked through.
  5. Sprinkle curry powder, turmeric, cumin, and chili flakes over the chicken. Stir and toast spices for 1-2 minutes without burning.
  6. Pour in coconut milk and bring to a gentle simmer. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
  7. Add the caramelized mango back into the pan along with fresh lime juice. Stir gently and cook for another 2-3 minutes to combine flavors.
  8. Taste and adjust seasoning with salt, pepper, or lime juice as needed.
  9. Garnish with chopped cilantro and serve hot with steamed rice or warm naan bread.

Notes

Caramelizing the mango adds depth of flavor. Cook chicken separately to avoid mushiness. Use fresh lime juice for brightness. Frozen mango can be used if fresh is unavailable but thaw and drain first. Adjust spice level with chili flakes or fresh chilies. Store leftovers in airtight container in fridge up to 3 days or freeze up to 2 months. Reheat gently to avoid curdling coconut milk.

Nutrition

Keywords: mango chicken curry, easy dinner, coconut milk curry, quick curry recipe, tropical curry, weeknight dinner

Find it online: https://emacrave.com/flavorful-mango-chicken-curry-recipe-easy-homemade-dinner-idea/