Mango Chicken Curry

Mango Chicken Curry is a comforting, gently spiced dish where tender chicken simmers in a creamy mango and coconut sauce. The curry balances sweetness, warmth, and mild heat, creating a silky, satisfying texture that pairs beautifully with rice or flatbread. It is an easy, beginner friendly recipe that feels special yet comes together without fuss. Total cooking time is about 40 minutes, making it ideal for busy weeknights or relaxed weekend dinners.

Ingredients

For the Chicken Marinade

• 600g boneless chicken thighs or breast, cut into bite size pieces
• 2 tbsp plain yogurt
• 1 tsp turmeric powder
• 1 tsp mild curry powder
• 1 tsp salt
• 1 tbsp lemon juice

For the Mango Curry Sauce

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp chilli powder, optional
• 250g ripe mango puree or blended fresh mango
• 200ml coconut milk
• 2 tbsp tomato puree
• Salt to taste
• Fresh coriander, chopped, for garnish
• 1 tbsp lime juice

To Serve

• Steamed basmati rice or naan bread
• Extra coriander leaves
• Lime wedges

How to Make Mango Chicken Curry

• Prepare the pan: Heat a large deep frying pan or saucepan over medium heat. Add oil and allow it to warm gently so the spices cook evenly without burning.
• Cook the base: Add chopped onions and cook for 6 to 8 minutes until soft and lightly golden. Stir in garlic and ginger and cook for another minute until fragrant.
• Add spices: Stir in cumin, coriander, paprika, and chilli powder. Cook for 30 seconds so the spices release their aroma.
• Cook the chicken: Add the marinated chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until lightly sealed on the outside.
• Simmer the curry: Stir in tomato puree, mango puree, and coconut milk. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes until the chicken is fully cooked and the sauce thickens.
• Finish and serve: Season with salt and lime juice, then sprinkle with fresh coriander. Rest for a few minutes before serving with rice or naan.

Tips for Perfect Mango Chicken Curry

How do I stop the curry becoming too sweet?

Add extra lime juice or a pinch of salt to balance sweetness. Using slightly under ripe mango also helps maintain balance.

What if my sauce is too thin?

Simmer uncovered for a few extra minutes so excess liquid evaporates and the sauce thickens naturally.

Can I make it spicier?

Increase chilli powder or add chopped fresh chilli when cooking onions for more heat.

How do I keep the chicken tender?

A short yogurt marinade helps keep chicken juicy. Avoid overcooking once simmering.

Serving Suggestions

• Serve with steamed basmati or jasmine rice
• Pair with warm naan or chapati
• Add cucumber raita for cooling contrast
• Top with fresh coriander and lime wedges

Storage Instructions

At Room Temperature

Do not leave curry out for more than 2 hours. Cool and refrigerate promptly.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

The curry freezes well for up to 2 months. Cool completely before freezing and thaw overnight before reheating.

Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 22 g
• Protein: 32 g
• Fat: 24 g
• Saturated Fat: 14 g
• Sodium: 540 mg

Nutrition values are estimates and vary depending on ingredients used.

FAQs