Name: Mango Chicken Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces; 1 ripe mango, peeled and diced; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1-inch piece ginger, grated; Fresh cilantro leaves, for garnish; 2 tablespoons curry powder; 1 teaspoon salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon chili powder; 1 cup coconut milk; 1 tablespoon vegetable oil

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Introduction

Mango Chicken Curry is a delicious blend of tender chicken and sweet mangoes simmered in fragrant spices and creamy coconut milk. This vibrant dish balances savory and fruity flavors, making it perfect for a comforting weeknight meal.

A close-up of a black bowl filled with bright orange creamy curry containing chunky pieces of chicken and small bits of red vegetables, garnished generously with fresh green cilantro leaves on top and scattered throughout. The bowl is placed on a white marbled surface with a small wooden plate in the background holding a mound of white rice and lime wedges. The curry looks rich and slightly oily with visible herbs and spices, creating a warm and inviting texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1 ripe mango, peeled and diced
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece ginger, grated
1 cup coconut milk
2 tablespoons curry powder
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
Fresh cilantro leaves, for garnish

Instructions

Step 1: Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Step 2: Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, and cook for another minute.
Step 3: Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Step 4: Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
Step 5: Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
Step 6: Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Tips & Variations

For a spicier curry, increase the chili powder or add fresh chopped chilies.
Use ripe but firm mangoes to ensure they hold their shape during cooking.
Substitute chicken thighs for a juicier texture.
Add vegetables like bell peppers or peas for extra color and nutrition.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Avoid overcooking during reheating to keep the mango tender.

How to Serve

A black bowl filled with a creamy, orange curry sauce with visible chunks of tender chicken evenly spread throughout. The curry is garnished with small green herb pieces and a sprig of fresh dill placed in the center. Two lime wedges rest on the edge of the bowl, adding a bright green contrast. In the background, there is a serving of white rice placed on a white marbled surface. The overall look is vibrant and rich with a smooth texture the curry shows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this curry?

Yes, frozen mango can be used, but fresh mango is preferred for better texture and flavor. If using frozen, add it towards the end of cooking to prevent over-softening.

Is this curry suitable for freezing?

This curry can be frozen, but the mango may become mushy upon thawing. It’s best to freeze without mango and add fresh mango when reheating.