Go Back
–+ servings
Mango Chicken Curry

Mango Chicken Curry: A Tropical Twist in One Pan

This Mango Chicken Curry is a delightful escape packed with mango sweetness and coconut creaminess, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil Substitute with vegetable oil or ghee if needed.
  • 1 large Yellow Onion, chopped Provides the base flavor for the curry.
  • 1 Red Bell Pepper Substitute with green bell pepper for a tangier flavor.
  • 2 tablespoons Fresh Ginger, minced Ground ginger can be used (1 teaspoon).
  • 2 tablespoons Garlic, chopped Garlic powder can be used (1 teaspoon).
  • 3 tablespoons Red Curry Paste Adjust based on your spice preference.
  • 2 teaspoons Ground Coriander Can be omitted if unavailable.
  • 2 teaspoons Yellow Curry Powder Substitute with your choice of curry powder.
  • 1/2 teaspoon Ground Cumin Omit for a lighter taste.
  • 2 cups Ripe Mango, diced Honey mangos are recommended.
  • 13.5 ounces Coconut Milk, full-fat Lite coconut milk yields a thinner sauce.
  • 1-1/4 pounds Boneless, Skinless Chicken Thighs Chicken breast can be used for a leaner option.
Optional Additions
  • Fresh Lime Juice Adds a zesty kick.
  • Cilantro Enhances freshness and is a must for garnish.
  • Fish Sauce Use sparingly.
  • Kaffir Lime Leaves Optional for authenticity.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the chopped yellow onion and diced red bell pepper, sautéing for about 7-9 minutes until they soften.
  2. Mix in 2 tablespoons of minced garlic and 2 tablespoons of fresh ginger. Cook this mixture for an additional minute, stirring continuously.
  3. Stir in 3 tablespoons of red curry paste, 2 teaspoons of ground coriander, 2 teaspoons of yellow curry powder, and ½ teaspoon of ground cumin. Cook for 1-3 minutes.
  4. Add 1 cup of diced mango to the pot and stir for 1 minute. Then, pour in a 13.5-ounce can of coconut milk. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes.
  5. Blend sauce until smooth using an immersion blender. If using a traditional blender, secure the lid and cover with a towel when blending.
  6. Cube 1-1/4 pounds of boneless, skinless chicken thighs and add to the pot with the blended sauce. Simmer for 8-15 minutes until fully cooked.
  7. Fold in the remaining cup of diced mango and optional ingredients like fresh lime juice. Cook for an additional minute.
  8. Dish the warm curry over cooked rice, garnish with fresh cilantro or lime wedges, and enjoy.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 35mgCalcium: 40mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and adjust spices according to your preference. Taste as you go throughout the cooking process.

Tried this recipe?

Let us know how it was!