Mango Chicken Curry

why you will love this recipe

Mango Chicken Curry is a delightful dish that combines the sweetness of ripe mangoes with the warmth of spices. This recipe is quick to make and uses ingredients that are often found in your pantry. It creates a rich and creamy sauce with coconut milk, making it both comforting and satisfying. This dish is perfect for busy weeknights when you want something delicious but easy to prepare. Plus, children love the sweetness of mango, making it a hit for family dinners!

Preparing Mango Chicken Curry

Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
• 1 ripe mango, peeled and diced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• Fresh cilantro leaves, for garnish

Directions

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, and cook for another minute.
3. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
4. Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
5. Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
6. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

how to serve Mango Chicken Curry

Mango Chicken Curry pairs wonderfully with steamed rice or warm naan. You can also serve it with a side of sautéed vegetables or a fresh salad to balance the creamy sauce. Garnishing with fresh cilantro adds a lovely touch of flavor and color.

how to store Mango Chicken Curry

To store leftover Mango Chicken Curry, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just thaw in the refrigerator overnight before reheating.

tips to make Mango Chicken Curry

• Use ripe mangoes for the best sweetness and flavor.
• Adjust the spice level by adding more or less chili powder.
• You can substitute chicken with shrimp or tofu for a different protein option.
• If you like it extra creamy, add a bit more coconut milk.

variations

For a twist, try adding other vegetables like bell peppers or peas. You can also experiment with different herbs, such as basil or mint, for added freshness.

FAQs

Can I make Mango Chicken Curry in advance?

Yes, you can prepare this dish a day ahead. Just reheat it gently before serving.

How spicy is this dish?

The spice level can be adjusted by varying the amount of chili powder used. If you’re sensitive to spice, start with less and add to your taste.

Can I use canned mango instead of fresh?

You can use canned mango, but be sure to rinse it well and drain any syrup to prevent the curry from being too sweet. Fresh mangoes, however, will provide the best flavor.

Mango Chicken Curry

A delightful dish that combines the sweetness of ripe mangoes with the warmth of spices in a rich and creamy coconut milk sauce, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium ripe mango, peeled and diced Use ripe mangoes for the best sweetness.
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 cup coconut milk For a creamier texture, feel free to add more.
• 2 tablespoons curry powder
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder Adjust according to your spice tolerance.

Garnish

• Fresh cilantro leaves For garnish and added flavor.

Method

 

Preparation

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Stir in the garlic and ginger; cook for 1 minute until fragrant.
3. Add the curry powder, turmeric, and chili powder, and cook for another minute.

Cooking

1. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
2. Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
3. Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.

Serving

1. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Notes

Store leftover Mango Chicken Curry in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Just thaw in the refrigerator overnight before reheating. You can make this dish a day ahead, just reheat gently before serving.