mango chicken curry

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!

Mango Chicken Curry

coconut oil

onion,

garlic cloves, smashed

ginger, chopped

curry powder

salt and pepper

ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)

coconut milk

lb. boneless chicken thighs, chopped (can sub chicken breasts)

cilantro,

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.

Return the sauce to the frying pan then ad 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.

When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.

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!

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!

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.

My new favorite curry recipe! The mango flavor was very pronounced which I wasn't expecting. Loved it!

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

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

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! 

Huge hit in our house tonight! With one over-ripe mango and one over-ripe peach I warned something new &amp; 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 &amp; Maharajah and was rewarded with a nice little kick. This will definitely become a family favorite. 

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.

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 !!

This was great. Any suggestions on how to add more spice?

Anow a favourite recipe, absolutely delish!

https://content.jwplatform.com/videos/0x8WCR3t.mp4

This Mango Chicken recipe is an aromatic, sweet and spicy Thai red curry made in the Instant Pot and ready in 30 minutes!

Mango Chicken Thai Curry in Instant Pot

oz coconut milk ((1 can))

oz red curry paste ((add less

tbsp sambal oelek (or any chili garlic

lb. chicken tenders,

baby corn, cut in half ((1 can, drained))

mango (peeled and

bell peppers

tbsp brown sugar (or honey)

tbsp lime juice (fresh, about ½ a lime)

Add coconut milk to the pot. Add red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk.

Add chicken pieces and drained baby corn pieces. Give it a stir and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode).

When the cooking is complete, release the pressure manually by following your cooker&#039;s quick release instructions. (Duo: Turn vent to &#039;venting&#039;; Ultra: Push down pressure valve)

Select Saute and add mango, peppers and brown sugar. Stir and let it simmer for 3-4 minutes, until the peppers and mango slices soften a bit to your desired consistency.

Squeeze in lime and serve with white or brown jasmine rice!

This Mango Chicken recipe is made with delicate pieces of chicken, mango and veggies swimming in a luxuriously creamy sauce of coconut milk and umami-packed red curry paste. It's a sweet and spicy Thai red curry made in the Instant Pot and ready in 30 minutes!

Recipe: https://spicecravings.com/mango-chicken

Here's what you need:

Ingredients
14 oz coconut milk (1 can)
3 oz red curry paste (add less for mild taste, I use Thai Kitchen Brand)
1 tbsp sambal oelek or any chili garlic paste (reduce to 1 tsp for mild)
1 lb. chicken tenders, cut in half see notes for substitute
2 cups baby corn, cut in half (1 can, drained)
For Finishing (add after pressure cooking)
1 cup mango peeled and cut in 1-inch slices (frozen or fresh)
1 cup bell peppers assorted (I use ½ green + ½ red pepper)
1 tbsp brown sugar or honey
1 tbsp lime juice fresh, about ½ a lime

Detailed Instructions: https://spicecravings.com/mango-chicken

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Thanks for watching!

Thai Mango Chicken Curry (Instant Pot & Stove)

Mango chicken curry is a simple yet delicious Indian recipe. My version is super easy to make, so you can have a perfectly balanced curry on the table in just 30 minutes.

Easy Mango Chicken Curry

olive oil

g (1 tablespoon) unsalted butter

450 g (1 pound) chicken breast, diced

red pepper, sliced

garlic cloves,

ginger,

200 ml (1 cup) chicken stock

kaffir lime leaves

400 ml (2 cups) full-fat coconut milk

coriander

Heat the olive oil in a large, deep...

Heat the olive oil in a large, deep pan and then add the butter. Allow it to melt, and then add the chicken breast to the pan. Cook it for 4-5 minutes over medium heat until slightly golden, then remove it from the pan and set aside.

Add the onion and red pepper to the...

Add the onion and red pepper to the same pan and cook for 2-3 minutes until slightly softened.

Stir in the garlic and ginger and cook...

Stir in the garlic and ginger and cook for another minute until fragrant. Next, stir in the curry powder, chicken stock, and kaffir lime leaves.

Bring to a simmer and then stir in...

Bring to a simmer and then stir in the coconut milk, mango, and cooked chicken. Simmer for 10 minutes until the sauce thickens.

Serve with over basmati rice or cauliflower rice...

Serve with over basmati rice or cauliflower rice and garnished with fresh coriander, if you like.

https://mediavine-res.cloudinary.com/video/upload/jfmvbv7ku68tlmbaw2zn.mp4

Mango Curry Chicken is a flavorful dish combining tender pieces of chicken with a rich and aromatic curry sauce infused with the sweet and tangy flavor of mangoes! Enjoyed with fluffy rice or warm naan, this is a wonderful weeknight dinner the whole family will love.

tbsp oil

brown onion (sliced)

tsp minced garlic

tsp minced ginger

tbsp yellow curry powder

tsp cumin

turmeric

salt

chicken breasts (diced, or 3 medium chicken breasts)

mango

yogurt

water

almond flour (or regular flour, see note)

cilantro (to serve)

rice (to serve)

Heat the oil in a large skillet, shallow casserole or frying pan over a medium high heat. Once it is shimmering, add the onions and cook until soft and starting to brown. 

Stir in the minced garlic and ginger, and cook for a minute until fragrant. Then, stir in the curry powder, cumin, turmeric and salt, and cook for a minute more.

Add the chicken and stir so that the pieces are coated in the onion and spice mixture. Cook for another 5 minutes or so, stirring occasionally until the chicken is no longer visibly raw (though the pieces will not yet be cooked through!)

Stir in the mango, yogurt, water and almond flour, and reduce the heat to medium. Allow the curry to simmer for 10 minutes until the sauce has thickened and the chicken pieces have cooked through.

Check to see if you want to add any more salt before serving with the rice and cilantro. 

Tiffany, this is definitely a great recipe it's the fifth time I've made it. Today my son and his wife visited and they both claimed it's the first time they've really enjoyed Curry. They liked it so much they took a container of the leftovers home with them. As I have mentioned in the past your level of spicing enhances the dish but does not overpower it.

This is so good and flavorful! I love how easy it is to prepare. I have made it twice and my family loved it both times. I like to add some fresh mango on too and serve with rice and broccoli.

This is the second time I've made this recipe. And it won't be the last it is delicious. And again, I don't like mangoes so I use dried apricots that goes very well with your spice mix. I also use sour cream instead of yogurt and cornstarch instead of flour. Please do not interfere with your Perfect Blend of spices. Thanks for a great recipe

I just made this for dinner today. It was great. I love your use of spices in several of your recipes. They are an enhancement not overpowering. On this recipe you definitely want to assemble it according to the steps you lay out. And wow what a worthwhile meal. I did add a bit of diced green bell pepper I had leftover and I used sour cream instead of yogurt, I always have sour cream available. Oh, I don't like mangoes so I used diced apricots instead. Their flavor went very well with your spices. Served with a side of cranberry sauce, not canned. Thank you for a great recipe

Love tacos myself these all look and sound delicious.

Is it possible to email me that mango chutney recipe, I made this one time and forgot to copy the recipe

Hi! I've made this many times in the past and it's always delicious! I also always make your mango chutney but the recipe is no longer there! Would you share it again? Thank you!

looks incredibly delish!. Woderfull to Looks delicious Tiffany. With your recipe and ingredients I will cook the last day. I added in broccoli with the peppers and it was amazing.

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Top 4 mango chicken curry recipes from across the web

The most viewed mango chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mango Chicken Curry

Mango Chicken Thai Curry in Instant...

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The most viewed mango chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine