Discover how to make Mango Chicken Curry at home with this easy, step-by-step recipe. Creamy coconut, sweet mango, and tender chicken come together for a delicious family meal. Includes chef tips for perfect results every time!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 ripe mangos (or 2 cups frozen mango, thawed)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 tbsp curry powder (mild or medium)
- 1/2 tsp ground cumin
- 1 tsp sea salt (plus more to taste)
- 1/2 tsp ground black pepper
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp apple cider vinegar or lime juice
- 1 tbsp ghee, butter, or coconut oil
- Fresh cilantro, chopped (for garnish)
- Optional: 3/4 cup chicken broth for a thinner sauce
- Optional: 1 tbsp fish sauce and 2 kaffir lime leaves for a Thai twist
Step-by-Step Instructions
Step 1: Prep the Ingredients
- Peel and chop the mangos, then blend them into a smooth puree.
- Chop the onion, mince the garlic, and grate the ginger.
- Cut the chicken into bite-sized pieces.
Chef CookWithKushal’s Tip:
“Use ripe Ataulfo or honey mangos for the sweetest, most aromatic flavor. If using frozen mango, thaw completely before pureeing for a smooth sauce.”
Step 2: Sauté the Aromatics
- Heat ghee or oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add garlic and ginger, cooking for 1 minute until fragrant.
Step 3: Build the Curry Base
- Stir in curry powder, cumin, salt, and pepper. Cook for another minute to bloom the spices.
Step 4: Add Mango and Coconut Milk
- Pour in the mango puree, coconut milk, and apple cider vinegar (or lime juice).
- If you like a thinner curry, add chicken broth now.
- Stir well, bring to a gentle boil, then reduce to a simmer for 2 minutes.
Chef CookWithKushal’s Tip:
“Simmering the sauce before adding chicken helps blend the flavors and gives a silkier texture.”
Step 5: Cook the Chicken
- Add chicken pieces to the simmering sauce.
- Cover and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and tender.
Step 6: Adjust and Finish
- Taste and adjust seasoning with more salt or pepper as needed.
- If you want extra brightness, squeeze in a little fresh lime juice before serving.
Step 7: Serve and Garnish
- Serve hot over steamed basmati rice, jasmine rice, or cauliflower rice for a low-carb option.
- Garnish with chopped cilantro.
Chef CookWithKushal’s Tip:
“For added crunch and a restaurant-style finish, sprinkle toasted cashews or sliced almonds on top.”
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This curry freezes well for up to 3 months. Thaw overnight in the fridge before reheating gently.
Serving Suggestions
- Pair with naan or roti for a complete meal.
- Add a side of cucumber salad or pickled onions for a refreshing contrast.
- For a Thai-inspired touch, add kaffir lime leaves and a splash of fish sauce during cooking.