Name: Mango Chicken Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 1 large yellow onion, chopped (about 1-1/2 cups); 1 red bell pepper, chopped; 2 tablespoons minced fresh ginger (coarsely chopped); 2 tablespoons garlic (coarsely chopped); 3 tablespoons red curry paste; 2 teaspoons ground coriander; 2 teaspoons yellow curry powder; 1/2 teaspoon ground cumin; 1 teaspoon salt (adjust to taste); 2 cups ripe mango, divided; 1 (13.5-ounce) can full-fat coconut milk; 1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 1/3 cup chopped fresh cilantro; Zest and juice of 1 lime; Fish sauce, to taste; Kaffir lime leaves; Cooked rice, for serving; Additional cilantro for garnish; Optional sugar, to balance sweetness

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Introduction

This Mango Chicken Curry is a vibrant and flavorful dish that balances the sweetness of ripe mangoes with rich, fragrant spices. It’s creamy, comforting, and perfect for a weeknight dinner or special occasion. Let’s dive into making this tropical-inspired curry that’s sure to impress.

The image shows a close-up of a pot filled with thick, orange curry containing visible chunks of potatoes or vegetables, garnished with green chopped herbs scattered on top. A wooden spoon is stirring the curry inside the pot, with the spoon coated in the creamy sauce. Beside the pot on a white marbled surface, there are several lemon wedges and fresh green cilantro leaves laid out casually. The pot is dark, creating a strong contrast with the bright curry inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons coconut oil
1 large yellow onion, chopped (about 1-1/2 cups)
1 red bell pepper, chopped
2 tablespoons minced fresh ginger, coarsely chopped
2 tablespoons garlic, coarsely chopped
3 tablespoons red curry paste
2 teaspoons ground coriander
2 teaspoons yellow curry powder
1/2 teaspoon ground cumin
2 cups ripe mango, divided
1 (13.5-ounce) can full-fat coconut milk
1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Optional additions: chopped cilantro, lime zest and juice, fish sauce, kaffir lime leaves
Cooked rice, for serving

Instructions

Step 1: Heat the coconut oil in a large pot over medium heat. Add the chopped onion and red bell pepper, sautéing occasionally until soft, about 7 to 9 minutes.
Step 2: Add the garlic and ginger, cooking for another minute until fragrant. Stir in the red curry paste, ground coriander, yellow curry powder, ground cumin, and 1 teaspoon salt. Cook, stirring constantly, for 1 to 3 minutes until very fragrant. Lower the heat slightly and add a little more oil if the spices begin to stick.
Step 3: Add 1 cup of the ripe mango, cooking with the spices for 1 minute while stirring constantly. Shake the can of coconut milk well, then pour it into the pot.
Step 4: Bring the mixture to a boil over high heat, then reduce to a low simmer. Cook for 10 to 15 minutes to develop the flavors. Meanwhile, prepare the chicken by cutting it into 1-inch pieces.
Step 5: Carefully transfer the sauce to a blender and blend until very smooth. Return the blended sauce to the pot and heat over medium-low until simmering.
Step 6: Add the chicken pieces to the simmering sauce. Cover the pot and cook for 8 to 15 minutes, depending on the size and cut of chicken. Check doneness by cutting into the largest piece or using a meat thermometer; the chicken should be white throughout.
Step 7: Once the chicken is cooked, reduce the heat to very low. Stir in the remaining 1 cup of mango. If desired, add chopped cilantro, lime zest and juice, fish sauce, or kaffir lime leaves. Taste and adjust seasonings with salt, sugar, or fish sauce to balance sweetness and savoriness.
Step 8: Serve the curry hot over cooked rice. Garnish with additional cilantro if you like. Enjoy this delicious and aromatic Mango Chicken Curry!

Tips & Variations

For extra depth, lightly toast the ground spices before adding the curry paste.
Use chicken thighs for juicier curry; breasts work well but cook more quickly.
If you prefer less sweetness, reduce the mango or balance with extra lime juice or fish sauce.
Add vegetables like snap peas or spinach in the last few minutes for extra color and nutrition.
Serve with jasmine or basmati rice to soak up the flavorful sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Mango Chicken Curry Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango instead of fresh mango?

Fresh mango is best for its natural sweetness and texture, but canned mango can be used in a pinch. Drain the canned mango and adjust sweetness in the curry to taste.

Is this curry spicy?

The red curry paste provides a mild to moderate heat depending on the brand and amount used. You can reduce the curry paste quantity if you prefer a milder dish, or add fresh chilies for extra heat.