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!
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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.
- 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.
Liz says
A mango chutney is always good on bread and chicken.
Michelle @ Moms Are Frugal says
I have never tried curry or mangoes, but this dish sounds and looks delicious! Thanks for linking to the Ultimate Linky Party!
Liz says
Love mangoes in a fruit salad.
Liz says
Mango jam is very good.
Floey says
follow you on twitter @squigglemefloey
Floey says
I love mango smoothies!
TC says
Mango lassi is my favoritest thing to do with mangos (if I'm not eating it straight and fresh).
Anetta @ The Wanderlust Kitchen says
Love this! Thai food is my favorite - I love to use Mangoes in a chicken stir-fry I make. YUM!
Kenan | Kitchen 1204 says
Curries are my go-to quick meals for weeknights, and I can't wait to try this combo! I could eat a mango in just about any form (it's my favorite fruit), but my two favorite ways to prepare it are to broil it with honey or to add it to a green smoothie for sweetness. Thanks for sharing, Min!
Min says
Mangoes are my fav too! Ooh broiling it with honey sounds amazing! A must try for sure
Liz says
Really good in a green salad too.
Deanna Segrave-Daly (@tspbasil) says
Ahhh, I took a Thai cooking class a few years back and of course have only cooked a few dishes since so totally digging this dish and pinning immediately! Man, I wish I lived next to door to you - I love every single recipe you post! Well, I'll just have to settle for a weekend in Vermont hanging at Blog Brûlée instead 🙂
Min says
Thank you so much, Deanna! We would make great neighbors ;). Ooh! Is it too early to begin the countdown? Vermont, here we come!
winnie says
Very cool that your recipe is in the book! I love mangoes in any and every way...this recipe looks fabulous!
Shannon says
This sounds wonderful! I like mango in pretty much everything, but especially in salads to add a little sweetness.
Sarah @ SnixyKitchen says
Love the addition of mangoes! Sounds delightful.
Lynna says
This looks drool-worthy!
My favorite way to eat mangos is alone! I love slicing them into cubes and eating them right off the peel. 😛
Linda Warren says
I love Thai dishes and have been trying to duplicate our favorite restaurant's Panang Curry but haven't quite got it right yet. This looks so delicious and I love the addition of the sweet potatoes My husband is the same way and can't figure out why I like to add it to many of the dishes I cook (don't they know how good it is?). I have one question for you - where do you find kaffir lime leaves? I have looked but can't seem to find them anywhere. Thanks for sharing on Simple Supper Tuesday.
Min says
Thank you, Linda! I found mine at an Asian grocery store. Is there one near you? As I started experimenting more with THai cooking, I realized what a different they make!