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!
Ingredients
1tablespooncoconut oil
1mediumonion, chopped
4clovesgarlic, smashed with the side of your knife
4tablespoonsginger, chopped
2tablespoonscurry powder
1teaspooneach: salt and pepper
3ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)
14ouncecan coconut milk
1lbboneless 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.
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
Notes
Depending on how ripe or unripe your mangoes are, this recipe may need a touch of added sweetness or a little acidity to reduce the sweetness. If needed, we recommend adding either a little honey or a little lime juice.
Pair with steamed basmati rice or cauliflower rice