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Ready in 30 minutes, this flavor-packed Mango Chicken Curry comes together effortlessly making it perfect for busy weeknights!
Mango Chicken Curry
This Mango Chicken Curry takes the classic flavors of traditional chicken curry and adds a tropical twist with the addition of ripe, juicy mangoes.
The tender chicken, creamy coconut milk, and sweet mango create a dish that’s bursting with flavor in every bite. And because it’s dairy-free, it’s suitable for those with lactose intolerance or dairy allergies, ensuring that everyone at the table can enjoy it!
As a parent, I’ve found this Mango Chicken Curry to be a real hit with my kids, which is a relief when you’re trying to introduce new flavors. The sweetness of the mangoes tones down the spices, making it a great choice for picky eaters.
So next time you’re craving something a little different for dinner, give this recipe a try. It’s a guaranteed crowd-pleaser!
If you’re a curry enthusiast, don’t miss out on my delicious butternut squash curry or flavorful turkey curry!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken Thighs – A flavorful and tender cut of meat that adds protein to the dish. Contribute to its hearty texture. Chicken breasts can certainly be substituted if you prefer. Here are more kid-friendly chicken recipes for you!
- Mangoes – Whether fresh or frozen, mangoes provide natural sweetness and a tropical flavor to the curry. They balance out the spices and add a unique twist to the dish. Be sure to use ripe, juicy mangoes. And here’s how to serve mango to your baby.
- Cauliflower – Adds texture and substance to the curry. It absorbs the flavors of the sauce and provides a nutritious vegetable component to the dish.
- Curry Powder – The main seasoning in this dish, provides a blend of aromatic spices such as turmeric, coriander, cumin, and others. It gives the characteristic flavor and color to the curry.
- Ginger – Adds warmth and a slightly spicy, aromatic flavor to the curry. It complements the other spices and adds depth to the dish.
- Tomato Paste – Adds richness, tanginess, and depth of flavor to the curry. It also helps to thicken the sauce.
- Coconut Milk – You want to use full-fat coconut milk from a can. It adds creaminess and richness to the curry. It helps to mellow out the spices and create a luscious sauce.
- Fresh lime Juice – Adds a refreshing acidity and brightness to the curry.
Step-by-Step Instructions
Step 1: Heat oil in a large skillet over medium heat. Add the onion and cauliflower and saute for 2-3 minutes, until softened. Add the garlic, ginger, curry powder, and tomato paste. Cook for 1-2 minutes, stirring constantly.
Step 2: Add the garlic, ginger, curry powder, and tomato paste. Cook for 1-2 minutes, stirring constantly.
Step 3: Transfer the mixture to a blender and add 1 cup of mangoes and coconut milk. Blend until smooth and creamy.
Step 4: Blend until smooth and creamy. Pour the blended sauce back into the skillet or pot and bring to a simmer (not boil!). Add the chicken pieces to the sauce
Step 5: Pour the blended sauce back into the skillet or pot and bring to a simmer (not boil!). Add the chicken pieces to the sauce.
Step 6: Cover the skillet or pot and simmer over medium-low heat for 10-15 minutes, or until the chicken is cooked through and tender, stirring occasionally. Once the chicken is cooked, stir in the remaining mangoes and freshly squeezed lime juice to brighten the flavors.
Tips for Success
- Simmer, do NOT boil, the mango sauce! Otherwise, the coconut milk will separate and curdle.
- If you’d rather keep the veggies whole instead of blending them, just add the mango puree and coconut milk straight into the pot. This way, you’ll maintain their chunky texture while still getting that creamy goodness from the coconut milk.
- I highly recommend making this mango chicken curry in advance, if possible! At first you’ll notice the prominent sweetness of the mangoes. However, as it sits, the flavors will meld together, giving you a more well-rounded taste where each flavor really shines.
Equipment
You will need to use a large, deep-sided pan with a lid for this curry. If you are in the market for a high-quality, nontoxic pan or cookware set, I highly recommend checking out my favorite cookware set! It comes with pots and pans suited for all your cooking needs.
You will also appreciate that they are made of aluminum and coated in ceramic enamel rather than teflon. And the bottoms and handles are stainless steel.
The pan heats up quickly and have really even heat distribution. They are durable, highly functional, ridiculously easy to clean, and absolutely gorgeous.
Storage
Transfer leftovers to an airtight container and refrigerate for 3-4 days. To freeze, transfer to a freezer-safe container or bag (lay it flat). Store in the freezer for up to 3 months.
When ready to eat, thaw overnight in the refrigerator and reheat it on the stove or in the microwave.
FAQ
Both fresh and frozen mangoes work well. If fresh mangoes are in season and readily available, they may offer the best flavor and texture. However, if fresh mangoes are hard to find or out of season, high-quality frozen mangoes can be a convenient and tasty alternative. Use whichever option suits your preference and availability.
More Healthy Chicken Dishes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Mango Chicken Curry
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup cauliflower florets, fresh or frozen (thawed)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 2 cups diced fresh or frozen mangoes, divided
- 15 ounce can full-fat canned coconut milk
- 1.5 pound chicken breast or thighs, cut into 1 inch pieces
- Freshly squeezed lime juice
Instructions
- Heat oil in a large skillet over medium heat. Add the onion and cauliflower and saute for 2-3 minutes, until softened.
- Add the garlic, ginger, curry powder, and tomato paste. Cook for 1-2 minutes, stirring constantly.
- Transfer the mixture to a blender and add 1 cup of mangoes and coconut milk. Blend until smooth and creamy.
- Pour the blended sauce back into the skillet or pot and bring to a simmer (not boil!). Add the chicken pieces to the sauce, making sure they are fully submerged.
- Cover the skillet or pot and simmer over medium-low heat for 10-15 minutes, or until the chicken is cooked through and tender, stirring occasionally.
- Once the chicken is cooked, stir in the remaining mangoes and freshly squeezed lime juice to brighten the flavors.
Notes
- Simmer, do NOT boil, the mango sauce! Otherwise, the coconut milk will separate and curdle.
- If you’d rather keep the veggies whole instead of blending them, just add the mango puree and coconut milk straight into the pot.
- I highly recommend making this mango chicken curry in advance, if possible! At first you’ll notice the prominent sweetness of the mangoes. However, as it sits, the flavors will meld together, giving you a more well-rounded taste where each flavor really shines.
Wonderful recipe for the whole family. My 11 month old and hubby loved it! And mama loved how quick and easy it was.
Hi, I was wondering if there is anything I could substitute the tomato paste & coconut with. My son can’t have either of those. Thanks
Hi! Tomato paste you can just leave out but coconut is a must for this recipe..
This looks so comforting. Love that it’s a make ahead meal. Can’t get enough of those on busy weeks!
Mango pudding is delicious.
Mango ice cream is pretty darn good.
Mangoes on sourdough toast.
Mangoes are so good in making a sauce.