Mango Chicken Curry (Printable)
Tender chicken simmered in fragrant mango and coconut sauce with warming spices for a tropical twist.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain yogurt dairy-free if needed
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt
→ Curry Base
06 - 2 tbsp vegetable oil
07 - 1 large onion finely chopped
08 - 3 cloves garlic minced
09 - 1 tbsp fresh ginger grated
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 tsp garam masala
13 - 1/2 tsp chili powder adjust to taste
→ Mango Sauce
14 - 1 large ripe mango peeled and pureed about 1 cup
15 - 1 can 13.5 oz coconut milk
16 - 1 tbsp tomato paste
17 - 1 tbsp honey or maple syrup optional
18 - Salt and pepper to taste
→ Garnish
19 - Fresh cilantro leaves chopped
20 - Sliced red chili optional
→ To Serve
21 - Cooked basmati rice or naan
# How To Make It:
01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook for approximately 5 minutes until golden brown and softened, stirring occasionally to prevent burning.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to brown the garlic.
04 - Add ground cumin, coriander, garam masala, and chili powder to the pan. Toast spices for 1 minute while stirring constantly to release their essential oils and prevent scorching.
05 - Add the marinated chicken pieces to the skillet. Cook for approximately 5 minutes, turning pieces as needed, until lightly browned on all sides.
06 - Pour in mango puree, coconut milk, tomato paste, and honey if using. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover the pan, and cook for 15 to 20 minutes. Simmer until chicken is cooked through and sauce has thickened to desired consistency.
08 - Taste the curry and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh cilantro and sliced red chili alongside steamed basmati rice or warm naan bread.
# Expert Advice:
01 -
- The mango adds natural sweetness that balances perfectly with warm spices
- Coconut milk makes the sauce incredibly rich without any heavy cream
02 -
- If your mango isnt very sweet, the honey becomes essential for balanced flavor
- The sauce will thicken as it cools, so dont worry if it looks thinner than restaurant curry
03 -
- Use fresh mango if possible, but canned puree works in a pinch
- Taste the sauce before serving, mango sweetness varies wildly by season