Mango Curry Chicken made with tasty chicken, creamy coconut milk, juicy mangoes, and curry powder. A delicious medley of sweet and savory flavors, this rich stew is sure to be a dinner hit!
If you're looking for a dinner option that's easy to prep yet big on taste, this recipe is your answer. It comes together in thirty minutes or less and cooks in one pan for less clean-up!
It might sound like a weird combination, but you'll be surprised how well the different flavors marry into one flavorful dish. The juicy chicken and the sweet and savory curry sauce served over steamed rice are sure to hit the spot!
Ingredients for Mango Curry Chicken
- Chicken - the recipe calls for boneless, skinless chicken breast., but feel free to swap with thigh meat or bone-in chicken parts for more flavor
- Mango - use frozen mangoes if the fruit is not in season
- Coconut milk - substitute with sour cream or all-purpose cream if preferred
Helpful tips
- Slice the chicken into uniform size for even cooking.
- Use Alphonso or Ataulfo mangoes if available. These varieties have a sweeter taste and less fibrous flesh.
- The overall flavor of the dish depends on the fruit used. If the mangoes are fully ripe and very sweet, balance the dish with a tablespoon or so of lemon juice or vinegar. If the mangoes are on the sour side, add honey or brown sugar to taste.
- Use full-fat coconut milk for maximum creaminess. Cook at a gentle heat and do not boil lest the sauce separates or curdles.
How to serve
- Mango chicken curry is delicious for lunch or dinner. Serve with basmati or coconut rice for a hearty, flavor-packed meal!
- For leftovers, transfer in a container with a lid and refrigerate for up to 3 days. The dish doesn't freeze well as the sauce tends to separate when frozen and thawed.
- Reheat in a saucepan over medium-low heat until completely warmed through or in the microwave at 2 to 3-minute intervals, stirring well between intervals.
Other mango recipes you might want to try
Ingredients
- 2 pounds boneless, skinless chicken breast, cut into 1 ½-inch cubes
- 2 tablespoons yellow curry powder
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 small onion. peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1 tablespoon Fish sauce
- 1 can (13/5 ounces) coconut milk
- 2 ripe Philippine mangoes, peeled and finely chopped
Instructions
- Wash chicken and drain well.
- In a bowl, season with salt and pepper to taste. Add 1 tablespoon of the curry powder and massage onto chicken. Marinate for about 30 minutes.
- In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- Add chicken and cook until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add coconut milk and curry powder. Stir to combine.
- Lower heat, cover, and cook for about 10 to 15 minutes or until chicken is cooked through and sauce is reduced.
- Add mango chunks, mashing with the back of the spoon. Continue to cook for about 2 to 3 minutes or until slightly thickened.
- Season with salt and pepper to taste. Transfer to a serving platter and garnish with chopped cilantro, if desired. Serve hot.
Notes
- The overall flavor of the dish depends on the fruit used. If the mangoes are fully ripe and very sweet, balance the dish with a tablespoon or so of lemon juice or vinegar. If the mangoes are on the sour side, add honey or brown sugar to taste.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Pete says
Made this a few times now and has become my favourite curry dish to make thank you for introducing me too it
carol says
Hi! can I use mango in can po? maraming salamat.
Lalaine Manalo says
Yes, you can. Just make sure it's not packed in heavy syrup 🙂
Rich says
Great blog
Love the recipes food tastes great
Lalaine says
Thank you!
Clay says
The chicken didn't absorb enough flavor for me. I tried it hot and it just didn't have the curry flavor I'm used to. Maybe my curry powder just sucks since it's from Ralphs. It was still very moist, but we'll see if it absorbs any flavor overnight. I'll try to tinker with the recipe to add some more kick to it. Some fresh basil leaves might not be a bad idea nor would some fish sauce added to the mix.