This mango chicken curry is made with tender boneless chicken and fresh ripe mangos and topped in a creamy coconut and curry sauce. Garnish it with fresh cilantro or parsley and lay it over a bed of rice or warm naan bread to soak up the flavorful sauce.
Why this Mango Chicken Curry Recipe Works
Easy recipe: Combine the mango sauce to easily puree the ingredients, and chicken all in one pan while the rice cooks on the side.
Dynamic flavor and texture: With slightly spicy, sweet, and savory flavors, this dish has something for everyone around the dinner table. The tropical fruitiness of the mango, nutty flavor of the creamy coconut milk, and an aromatic blend of spices and herbs
Hearty, healthy meal: This dish is a complete meal on its own and you can feel good about cooking with healthy, good food made from healthy, good ingredients.
If you love this mango chicken recipe, you'll love this one pot Hawaiian chicken with coconut rice.
Grab These Ingredients
Here are the simple ingredients for this easy mango chicken curry recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Olive oil: Avocado oil or coconut oil are both good substitutes.
- Yellow onion: Yellow onions' natural sweetness helps balance the spiciness and heat of the curry.
- Garlic: Fresh garlic adds flavor.
- Ginger: Fresh ginger adds zest, fragrance, and balance.
- Red curry paste: Has a bold and spicy flavor profile.
- Yellow curry powder: A popular spice blend for Indian cuisine.
- Spices: Ground coriander, cumin, salt, and pepper.
- Mango: Sweet mangos are the star of the dish. They provide a sweet and tropical flavor that balances the spices in the curry.
- Coconut milk: Used to create a creamy and rich sauce that complements the sweetness of the mangoes. We used Thai kitchen when we tested this recipe.
- Boneless skinless chicken breast: Or boneless skinless chicken thighs cut into 1-inch cubes. Note that if cooking with chicken thighs, they'll take a little longer to cook.
- Lime juice: Adds brightness to the dish and brings out the other flavors.
- Cilantro: Follow our tips for how to store and keep cilantro fresh in the fridge.
- Basmati rice: Use white rice or brown rice for serving. Make coconut rice to add extra flavor and healthy fats.
- Garnishes: Warm naan bread, lime juice, cilantro, Thai basil, crispy shallots, chili oil, or red pepper flakes.
How to Make Mango Chicken Curry
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This mango curry recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Saute onions and spices. Saute diced onion in olive oil over medium heat for 2-3 minutes. Stir in the garlic and freshly grated ginger then turn the heat down to medium-low and add the red curry paste, curry powder, coriander, and cumin. It should start to smell very fragrant.
Make mango curry sauce. Add 2 cups of the mango chunks and the can of full-fat coconut milk, stirring to combine the milk with the spices and seasonings. Bring to a boil then simmer for 8-10 minutes.
Puree mango curry sauce. Transfer the creamy sauce to a large food processor or high-speed blender. Blend until completely smooth, about 2-3 minutes. Add a bit of chicken broth if it looks too thick.
Cook chicken in sauce. Pour the mango puree back into the pan and bring it to a strong simmer over medium-high heat. Cut the chicken into 1-inch pieces and season well. Turn the heat down to medium-low and add the cubed chicken. Stir to coat then cover and cook for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F.
Pro tip: put the chicken in the freezer for 15 minutes before cubing it to make it easier to cut.
Garnish and serve. Stir in the remaining cup of diced mango, finely chopped cilantro, and lime juice. Taste and add more salt as needed. Serve the dish over rice with a little bit of mango chutney, chili crunch, more parsley, or crispy shallots.
Video: Watch How to Make Mango Chicken Curry
Curry is a dish from India that uses a blend of spices and herbs like turmeric, cumin, coriander, and ginger. Because of that, they're great for an anti-inflammatory diet! It's usually prepared in a sauce like this sweet potato curry.
Curry has a combination of savory and sweet spices like turmeric and cinnamon. It has both a deep earthy flavor and a sweet flavor. Depending on the type of curry, it can also be a little spicy. Red curry isn't usually as spicy as green curry. If you want to make this recipe hotter you can add chili powder or red pepper flakes to your sauce.
Curry is so good for you! It's full of inflammation-fighting ingredients like turmeric and cinnamon. And this mango chicken curry gives you so many vitamins and nutrients. It also can be made gluten-free and dairy-free, so it fits well into an anti-inflammatory diet.
- Serve it over cauliflower rice for low carb option.
- Make it with fluffy stovetop coconut rice or instant pot coconut rice.
- Use low-fat coconut milk as a lighter option.
- Add veggies like a red bell pepper, broccoli, or carrots for extra color and crunch.
Freezing and Storing Tips
Allow it to cool completely, then store it in an airtight container in the fridge for up to 4 days. To freeze, store in a freezer bag or airtight container in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat it thoroughly either on the stovetop or in the microwave.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Mango Recipes
Mango Chicken Curry
- 2 Tablespoons olive oil, avocado oil, or coconut oil
- 1 medium yellow onion diced
- 3 cloves minced garlic
- 1 Tablespoon fresh grated ginger
- 2 Tablespoons red curry paste
- 1 Tablespoon yellow curry powder
- 1 teaspoon EACH: ground coriander and cumin
- 3 cups fresh mangoes (about 3 large mangoes) peeled, cubed, and divided (Note 1 Frozen)
- 1 ½ pound boneless skinless chicken breasts or thighs cut into 1-inch cubes (Note 2)
- Salt and black pepper to taste
- Juice from ½ a lime (1-2 Tablespoons)
- 3 Tablespoons finely chopped cilantro optional
- Basmati rice, white rice, or brown rice, for serving (Note 3)
- Warm naan, lime juice, cilantro, Thai basil, crispy shallots (Note 4), chili oil, or red pepper flakes to garnish
- Large skillet
- Heat the oil in a large skillet over medium-high heat. When it’s hot and shimmering, add the onion and cook to soften until translucent, 2-3 minutes. Stir in the garlic and freshly grated ginger and cook for another minute, until fragrant.
- Turn the heat down to medium-low and add the red curry paste, curry powder, coriander, and cumin and stir to combine. Continue to cook, stirring frequently, for 2-3 more minutes, until very fragrant.
- Add 2 cups of the diced mango and the can of full-fat coconut milk. Stir to combine the milk with the spices and seasonings. Turn the heat up to high and bring to a boil then turn it down to low and simmer for 8-10 minutes.
- While it’s simmering, dice the chicken and season it well with salt and pepper.
- When the sauce is done simmering, carefully transfer it to a large food processor or high-speed blender. Start blending on low speed and slowly turn it up to high speed. Blend until completely smooth, 2-3 minutes, stopping to scrape down the sides as needed. It may take longer if your blender isn’t as strong.
- Pour the mango sauce back into the pan and bring it to a strong simmer over medium-high heat. Turn the heat down to medium-low and add the cubed chicken. Stir to coat then cover and cook for 8-10 minutes (Note 1 chicken thighs), or until the internal temperature reaches 165°F.
- Stir in the remaining cup of diced mango, finely chopped cilantro, and lime juice. Taste and add more salt as needed. Serve with rice