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Mango Chicken Curry Recipe

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★★★★★

4.6 from 242 reviews

This Mango Chicken Curry is a vibrant, flavorful dish combining tender chicken thighs with ripe mango, aromatic spices, and creamy coconut milk. Perfectly balanced with fresh ginger, garlic, and a blend of red curry paste and ground spices, it offers a delightful tropical twist on a classic curry served over steamed rice.

Ingredients

Scale

Main 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

Optional Additions

  • 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

Instructions

  1. Cook Aromatics: Heat coconut oil in a large pot over medium heat. Add the chopped onions and red bell pepper, sautéing occasionally until soft, about 7 to 9 minutes. Then add the garlic and ginger, cooking for another minute until aromatic.
  2. Add Spices: Stir in red curry paste, ground coriander, yellow curry powder, ground cumin, and salt. Cook, stirring constantly, for 1 to 3 minutes until the spices are very fragrant. Lower the heat slightly and add a little more oil if the mixture starts to stick.
  3. Add Mango and Coconut Milk: Add 1 cup of diced mango to the pot, cooking and stirring for 1 minute. Shake the can of coconut milk well and pour it in. Increase heat to high and bring the mixture to a boil. Reduce heat to a low simmer and cook for 10 to 15 minutes.
  4. Blend Sauce: While the sauce simmers, cut the chicken into 1-inch pieces. Carefully transfer the sauce from the pot to a blender and blend until completely smooth. Return the blended sauce to the pot.
  5. Cook Chicken: Heat the sauce over medium-low until a low simmer returns. Add the chicken pieces, stir to combine, cover the pot, and cook for 8 to 15 minutes. Breast pieces will cook closer to 8 minutes and thighs nearer to 15 minutes. Check doneness by cutting into the largest piece or using a meat thermometer; the chicken should be white throughout.
  6. Finish Curry: Once chicken is cooked, reduce heat to the lowest setting. Stir in the remaining 1 cup of mango. Add optional ingredients such as chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves if desired. Taste and adjust seasoning with salt, sugar, or fish sauce as needed to ensure balanced flavors.
  7. Serve: Serve the curry hot over cooked rice, garnished with additional cilantro if desired. Enjoy your vibrant Mango Chicken Curry!

Notes

  • Use full-fat coconut milk for a richer, creamier texture in the curry.
  • Red curry paste varies in spiciness; adjust quantity to taste.
  • Use ripe mangoes for natural sweetness and vibrant flavor.
  • Optional additions like cilantro, lime, fish sauce, and kaffir lime leaves enhance the complexity of the dish.
  • Check chicken doneness carefully to avoid overcooking, especially if using chicken breasts.
  • Serve with steamed jasmine or basmati rice for a complete meal.

Keywords: Mango chicken curry, Thai curry, coconut milk chicken, spicy mango curry, easy chicken curry

Find it online: https://nayabaker.com/mango-chicken-curry-recipe/