Mango Chicken Curry
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Want a creamy, flavor-packed curry with the perfect sweet touch? This mango chicken curry deserves to be on your plate. I make this every few weeks in the cooler months, and love how you can add incredible depth with the mango without the need for any added sugar. Plus, it’s ready in just 30 minutes!
The first time I made this mango chicken curry, I was trying to recreate a dish I had at a tiny, family-run Indian restaurant while road-tripping across Canada. It was one of those unexpected meals that completely sticks with you—the mango added just enough sweetness to highlight the warmth of the spices without overpowering them. I went home and made it a few times, tweaking as I went, until I landed on this version: bold, cozy, and weeknight-friendly. Serve it with rice or naan to soak up every last bit of that sauce—you’ll want every drop.
What makes this curry special is how effortlessly delicious it is. The chicken is gently poached right in the sauce, so it stays tender and flavorful, while sweet mango pieces are dotted throughout, adding brightness and depth. The curry flavor is warm and approachable, the leftovers reheat beautifully for easy meal prep, and it works just as well with fresh or frozen mango—so you can make it any time the craving hits.
Mango chicken recipe tips
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.
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:
Watch how to make this curry
Mango Chicken Curry Recipe
Ingredients
- 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)
Instructions
- 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
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Quick and easy recipe and so tasty. We all enjoyed it.
The Mango Chicken Curry was fantastic. It was easy to make and high in flavour. I served it with your Coconut Rice and it complimented it perfectly.
YUM! I can’t wait to make this!
What curry spices did you use? I saw it somewhere and couldn’t find it again.. !
Thanks.
Just curry powder. It’s right below the ginger in the ingredient list. 🙂
Wooow I really really really liked this. I doubled the meat and cooked in a short pot since my biggest pan wasn’t big enough. The meat came out so tender. Served over cauliflower rice and roasted broccoli. Thank you for sharing this recipe 🙂
Anow a favourite recipe, absolutely delish!
This was great. Any suggestions on how to add more spice?
Cayenne if you want some heat!
Such a flavourful and simple recipe. I couldn’t believe it was me that made it when I tasted it. I followed the recipe exactly apart from adding some extra mango as I had a lot going out of date. I usually grill/fry chicken before adding to curry but added it straight to the sauce for this and it was amazing, so will definitely be using this tip in the future. Thank you !!
We really enjoyed the Curry Mango Chicken recipe. I used skinless chicken breasts rather than thighs. I hadn’t cooked an Indian recipe from scratch previously, so I appreciated the advice to cook the raw chicken in the mixture rather than grill the chicken first. Thanks for sharing that tip. I think in the future I would use just 2 mangoes rather than 3 and add another Indian spice in with the curry too.
I also appreciated the serving suggestions.
Thanks for taking the time to share a really great recipe with all of us! It is definitely a keeper.
You’re very welcome!
Huge hit in our house tonight! With one over-ripe mango and one over-ripe peach I warned something new & different and this hit the spot. The extra ripe fruit made the blending a breeze and a nice firm mango to finish worked well So delicious we couldn’t stop eating it. I used chicken breast and a mix of 3 curry powders, hot, sweet & Maharajah and was rewarded with a nice little kick. This will definitely become a family favorite.
That is so great to hear!!
A major hit tonight. We couldn’t stop eating this! I had one very over-ripe mango and one very over-ripe peach and this was a perfect home for them. I only had 2 mangoes, one over-ripe and one was fine so I added the peach instead of the third Mango. I used chicken breasts and omitted the salt out of necessity for our family. I used three different curry powders, Penzeys sweet, hot and Maharajah and was rewarded with a nice little kick. Served over jasmine rice this will definitely be a welcome addition to our family favorites. Thank you!
That’s so great to hear, Ann! Thank you for letting us know!
Hi Kristen,
This recipe is delicious!! I absolutely love it!
Question – would it make a difference if I were to pre-cook the chicken slices before adding them to the mango sauce? It’s because it took a while for them to cook inside the sauce in my case.
Thanks,
Nicky
It’s something you could try but I would worry that they might not be as tender as they are when poached in the mango sauce. 🙂
I made this dish last night. Everyone loved it. I didn’t have coconut milk, so i replaced with yogurt. Next time i will def make the effort to buy coconut milk. I will be making it again, was very easy to make. Thank you
You are very welcome!
My new favorite curry recipe! The mango flavor was very pronounced which I wasn’t expecting. Loved it!
Yay! That’s so great to hear!
Thank you Kristen for sharing this recipe with us. I haven’t tried chicken curry with mango. I will definitely try this at home after all this is the good time to practice new dishes at home.
I hope that you love the recipe!
I made this last night and the family went crazy for it. I was hoping for leftovers but there wasn’t a drop left. The only thing I would do differently next time is to double the batch!
Love it! More is always a good idea. 🙂
This was so delicious! Best of all it was easy and quick! We had it with rice and naan. Thank you for another recipe we’ll be adding to our rotation!
That’s so great to hear, Angela! I’m really happy that this recipe was a hit!