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Mango chicken curry is an incredibly delicious Indian curry recipe. The fresh or frozen mangos give the curry the perfect sweetness without adding any sugar. This easy 30-minute dinner recipe is sure to become a family favorite!
Learn how to make mango chicken curry
Making mango curry is super easy. Here's how you're going to do it:
- Saute some onions, garlic, and ginger then put them into a blender with coconut milk, mangos, and spices. Blend blend blend.
- Pour this tasty sauce back into the pan and use it to simmer the chicken.
- Now stir in some more mango pieces and your mango chicken curry is ready!
What makes this mango chicken curry so special
- Mangos are beautifully sweet and give tons of flavor to this curry.
- The gentle curry flavor is really easy to fall in love with.
- Chunks of delicious mango dotted throughout the sauce.
- Poaching the chicken in the sauce ensures that it is tender and flavorful.
- It's so easy to make.
- Delicious with both fresh and frozen mango, so you can always make this.
- Leftovers reheat beautifully. Hello, meal prep!
Tips for making the best mango chicken curry
The smaller, yellow mangos that have an oblong shape, have far more flavor than their larger round cousins. If you see Ataulfo or Alphonso mangos, in your grocery store, opt for them. They are widely available so it shouldn't be hard to find them.
The flavor of mangos can vary from quite tart if they are underripe to almost sickly sweet if they are overripe. Because of this, you may need to adjust the curry slightly at the end, depending on the ripeness of your mangos. If you used underripe mangoes, add a little honey. If you used overly ripe mangoes, add a little lime juice or a touch of vinegar.
We like using chicken thighs as they have the best flavor. But if you have chicken breast on hand, you can use that instead.
Can I use frozen mangos?
Yes! Frozen and thawed mangos work just as well.
How long does this mango chicken curry recipe keep
This chicken curry will last for 2-3 days in your fridge. And it is delicious reheated for leftovers.
It also freezes very well. We love using large Stasher freezer bags for storing curry, soup, or chili in the freezer.
What to serve with mango chicken curry
Curry is always best with a side of steamed basmati rice and some warm naan. But we often serve ours with some cauliflower rice to lighten up dinner a little. A simple veggie side can help to round out the meal. Here are our favorites:
- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 4 cloves garlic (smashed with the side of your knife)
- 4 tablespoons ginger (chopped)
- 2 tablespoons curry powder
- 1 teaspoon each: salt and pepper
- 3 ripe mangos (peeled, chopped, and divided (or 3 cups frozen and thawed mango))
- 14 ounce can coconut milk
- 1 lb boneless chicken thighs (chopped (can sub chicken breasts))
- Minced cilantro (to serve)
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.1 tablespoon coconut oil, 1 medium onion, 4 cloves garlic, 4 tablespoons ginger
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.2 tablespoons curry powder, 1 teaspoon each: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.1 lb boneless chicken thighs
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.Minced cilantro
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.