Mango Chicken Curry
A creamy and flavorful mango chicken curry made with tender chicken simmered in a spiced coconut mango sauce — sweet, savory, and perfect served over rice.
Equipment
- Large Skillet or Pot
- Wooden Spoon
Ingredients
Mango Chicken Curry
- 1 lb boneless skinless chicken thighs cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder or curry paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 cup mango puree fresh or canned
- 1 cup coconut milk full-fat
- 1 tbsp lime juice fresh
- salt to taste
- black pepper to taste
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat oil in a large skillet or pot over medium heat. Add chopped onion and cook until soft and translucent.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Stir in curry powder, cumin, and turmeric. Toast spices for 1 minute.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in mango puree and coconut milk. Stir well and bring to a gentle simmer.
- Simmer uncovered for 20–25 minutes until chicken is cooked through and sauce thickens.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
For extra heat, add chili flakes or fresh chili. This curry tastes even better the next day.