Easy Mango Chicken Curry Recipe

History of Mango Chicken Curry

Mango Chicken Curry has its roots in South and Southeast Asian cuisine, particularly in India and Thailand. Traditionally, mangoes were used in chutneys, sauces, and desserts, but over time, they became a popular addition to curries. This dish combines the natural sweetness of mangoes with warm, earthy spices to create a rich, flavorful meal. Today, it’s a well-loved dish worldwide, especially during mango season when fresh, ripe mangoes are abundant.

Why Mango Chicken Curry?

• Sweet and Savory Flavor: The perfect balance of sweet, spicy, and savory.
• Simple to Make: Uses fresh ingredients and pantry staples.
• Unique and Flavorful: A twist on classic chicken curry with fresh mango.
• Family Favorite: A dish loved by kids and adults alike.

What is Mango Chicken Curry Made of?

This dish is made with:

• Chicken: Boneless chicken breast or thighs for tender meat.
• Fresh Mango: Ripe mangoes give the curry a natural sweetness.
• Aromatic Spices: Turmeric, cumin, coriander, and garam masala for warm, bold flavors.
• Coconut Milk: Adds creaminess and richness to the curry.
• Aromatics: Onions, garlic, and ginger for depth of flavor.

What to Have with Mango Chicken Curry

Serve this dish with:

• Rice: Steamed rice, jasmine rice, or basmati rice.
• Flatbread: Serve with naan, roti, or paratha to scoop up the curry sauce.
• Vegetables: Roasted or sautéed vegetables like broccoli, green beans, or spinach.
• Salad or Raita: A fresh cucumber raita or a side salad adds freshness to the meal.

Is Mango Chicken Curry Healthy?

Yes, Mango Chicken Curry can be a healthy option if made with fresh ingredients and lean chicken. Mangoes provide essential vitamins (like vitamin C) and antioxidants, while the spices offer anti-inflammatory benefits. To make it healthier, use light coconut milk, lean chicken breast, and add more vegetables like spinach or carrots.

Kitchen Equipment

• Large pot, skillet, or Dutch oven (for cooking the curry)
• Knife and cutting board (for chopping onions, garlic, and chicken)
• Measuring cups and spoons
• Blender or immersion blender (to make the mango puree)
• Wooden spoon or spatula

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 garlic cloves (minced)
• 1 tbsp lemon juice

For the Curry:

• 2 tbsp vegetable oil or coconut oil
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 large ripe mangoes (peeled and pureed)
• 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
• 1/2 cup coconut milk (unsweetened)
• 1/2 cup chicken broth (or water)
• 1 tbsp white vinegar or lemon juice (for tang)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder (optional, for heat)
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp salt (or to taste)
• 1 tbsp chopped cilantro (for garnish)

Directions:

Step 1: Marinate the Chicken

• In a large bowl, combine turmeric, cumin, salt, minced garlic, and lemon juice.
• Add the chicken pieces to the marinade and mix well, ensuring each piece is coated.
• Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).

Step 2: Prepare the Mango Puree

• Peel and dice the ripe mangoes.
• Blend the mango pieces in a blender until smooth. Set aside.

Step 3: Cook the Chicken

• Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
• Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally until lightly browned. Remove the chicken from the pot and set it aside.

Step 4: Sauté the Aromatics

• In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
• Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 5: Add the Spices

• Add turmeric, cumin, coriander, garam masala, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.

Step 6: Make the Curry Base

• Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
• Pour in the chicken broth and coconut milk. Stir well to combine.

Step 7: Add the Mango Puree and Chicken

• Add the mango puree to the pot and stir well.
• Return the chicken to the pot. Stir to coat the chicken in the curry sauce.
• Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 8: Final Touches

• Taste the curry and adjust the seasoning, adding more salt, chili powder, or lemon juice as needed.

Step 9: Serve

• Serve hot with steamed rice, basmati rice, or naan. Garnish with fresh cilantro. Enjoy!

Tips

• Use Ripe Mangoes: The sweetness of ripe mangoes gives this curry its signature flavor.
• Marinate the Chicken: Marinate the chicken for up to 8 hours for maximum flavor.
• Control the Sweetness: If you prefer a less sweet curry, use only one mango instead of two.
• Use Fresh Spices: Fresh ground spices have better flavor and aroma.
• Make It Creamier: Add more coconut milk for a creamier curry sauce.

Conclusion

This Mango Chicken Curry is sweet, savory, and full of flavor. With tender chicken, fresh mangoes, and a creamy curry sauce, it’s a dish that’s easy to make but tastes like it came from a restaurant. Serve it with rice, naan, or roti for a comforting, flavorful meal that your whole family will love.

Easy Mango Chicken Curry Recipe

getcakerecipes

This Easy Mango Chicken Curry is a sweet, savory, and slightly spicy dish that’s perfect for a quick and flavorful dinner. The natural sweetness of ripe mango blends perfectly with aromatic spices to create a creamy, delicious curry. It’s easy to make, comes together in less than an hour, and tastes like something you’d order from a restaurant. Serve it with rice or naan for a complete, satisfying meal.

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

• Large pot, skillet, or Dutch oven (for cooking the curry)

• Knife and cutting board (for chopping onions, garlic, and chicken)

• Measuring cups and spoons

• Blender or immersion blender (to make the mango puree)

• Wooden spoon or spatula

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 garlic cloves (minced)
• 1 tbsp lemon juice
• 2 tbsp vegetable oil or coconut oil
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 large ripe mangoes (peeled and pureed)
• 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
• 1/2 cup coconut milk (unsweetened)
• 1/2 cup chicken broth (or water)
• 1 tbsp white vinegar or lemon juice (for tang)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder (optional, for heat)
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp salt (or to taste)
• 1 tbsp chopped cilantro (for garnish)

• In a large bowl, combine turmeric, cumin, salt, minced garlic, and lemon juice.

• Add the chicken pieces to the marinade and mix well, ensuring each piece is coated.

• Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).

• Peel and dice the ripe mangoes.

• Blend the mango pieces in a blender until smooth. Set aside.

• Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.

• Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally until lightly browned. Remove the chicken from the pot and set it aside.

• In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.

• Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

• Add turmeric, cumin, coriander, garam masala, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.

• Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.

• Pour in the chicken broth and coconut milk. Stir well to combine.

• Add the mango puree to the pot and stir well.

• Return the chicken to the pot. Stir to coat the chicken in the curry sauce.

• Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

• Taste the curry and adjust the seasoning, adding more salt, chili powder, or lemon juice as needed.

• Serve hot with steamed rice, basmati rice, or naan. Garnish with fresh cilantro. Enjoy!

Keyword Mango Chicken Curry