Easy Mango Chicken Curry

This 30-minute, one-pot Mango Chicken Curry is creamy, cozy, and filled with sweet-savory goodness! With warm spices, tender chicken, and a luscious mango-infused sauce, it’s an easy dinner that delivers big flavor with minimal effort.

Why You’ll Love this Recipe

This Mango Chicken Curry takes the classic flavors of traditional chicken curry and adds a tropical twist with the addition of ripe, juicy mangoes.

• One-Pot Wonder – Minimal cleanup and maximum flavor in just 30 minutes!
• Family-Friendly – The perfect balance of sweet and savory makes it a hit with babies, toddlers, and adults.
• Nutritious & Well-Balanced – Packed with protein, fiber, and healthy fats.
• Naturally Sweetened – Mango adds natural sweetness, making it extra appealing for little ones.
• Customizable – Swap the veggies, adjust the spice level, or use tofu for a vegetarian twist!
• Meal-Prep Friendly – Leftovers taste even better the next day, making it perfect for busy weeknights.

And if you’re a curry enthusiast, don’t miss out on my delicious butternut squash curry or flavorful turkey curry!

Craving something with a sweet and savory twist instead? Try this Sheet Pan Honey Sesame Chicken with Vegetables—it’s an easy, balanced meal with bold flavor and minimal cleanup, perfect for busy weeknights.

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 – Be sure to use ripe, juicy mangoes. And here’s how to serve mango to your baby. If fresh mangoes aren’t available, you can use frozen (thawed) or canned mangoes (drained) as a substitute.
• 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 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.

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.

Step 4: Blend until smooth and creamy.

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.

Serving Suggestions

Here are some serving suggestions to elevate your Mango Chicken Curry:

• Serve with Rice – Jasmine, basmati, or brown rice are great options to soak up the flavorful sauce.
• Pair with Naan or Flatbread – Soft, warm naan or flatbread is perfect for dipping into the curry.
• Add a Side of Veggies – Pair with a simple side of steamed broccoli, sautéed spinach, or roasted carrots for extra nutrition.
• Top with Fresh Herbs – Garnish with fresh cilantro or basil to add a burst of freshness.
• Serve with a Salad – A crisp, refreshing salad with cucumbers, tomatoes, and a light vinaigrette can balance the richness of the curry.
• Make It a Wrap – For a fun twist, roll the curry into a whole-grain wrap or pita for a delicious, handheld meal.

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

More Healthy Chicken Dishes

Easy Peanut Butter Chicken

Orange Sesame Chicken with Vegetables

Instant Pot Korean Chicken and Potatoes

Lightened-Up Mongolian Chicken

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5 from 12 votes

Mango Chicken Curry

By: Min Kwon | MJ and Hungryman

This 30-minute, one-pot Mango Chicken Curry is creamy, cozy, and filled with sweet-savory goodness!

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Equipment

• Blender
• Nonstick Cookware Set

Ingredients 

1x2x3x

• ▢ 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.

Nutrition

Calories: 566kcal | Carbohydrates: 26g | Protein: 38g | Fat: 37g | Sodium: 242mg | Potassium: 1094mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1086IU | Vitamin C: 50mg | Calcium: 75mg | Iron: 5mg

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