Dive into Mango Chicken Curry, a creamy mango curry that blends tender chicken, sweet mangoes, and creamy coconut milk in a fragrant spice mix. This Tropical Weeknight Dinner is perfect for cozy dinners or impressing guests with its sweet-savory balance. Whip up this easy recipe on Food and Tips for a sweet-savory curry that’s bursting with flavor!
Why You’ll Love Mango Chicken Curry
- Sweet-Savory Bliss: Mango Chicken Curry balances mango sweetness with spices in this easy recipe.
- Quick Prep: Ready in 30 minutes for a fast sweet-savory curry.
- Customizable: Adjust heat or sweetness for this creamy mango curry.
- Family-Friendly: A crowd-pleaser in this easy recipe.
- Tropical Vibes: Mangoes shine in this sweet-savory curry dish.
Ingredients for Mango Chicken Curry
Here’s what you’ll need for this creamy mango curry (makes ~4 servings):
For the Curry:
- 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp chili flakes (optional, for heat)
- 1 (13.5 oz/400 ml) can coconut milk
- 1 large ripe mango, diced (or 2 small honey mangoes)
- 1 tsp (5 ml) honey (optional)
- Salt and pepper, to taste
- Juice of ½ lime
- Fresh cilantro, chopped (for garnish)
Optional Toppings:
- Toasted cashews
- Thinly sliced red chili
- Shredded coconut
- Extra mango slices
Equipment
- Large skillet or Dutch oven
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon
Ingredient Tips
- Mango: Ripe but firm for texture in this creamy mango curry.
- Chicken: Thighs for juiciness in this sweet-savory curry.
- Coconut Milk: Full-fat for richness in this easy recipe.
- Spices: Toast for depth in this creamy mango curry.
- Lime: Adds brightness to this sweet-savory curry.
Directions for Mango Chicken Curry
Let’s make this flavorful sweet-savory curry!
Prepare Ingredients
I dice 1 ½ lb chicken, 1 mango, 1 onion, mince 3 garlic cloves, and grate 1 tbsp ginger for this creamy mango curry.
Cook the Chicken
In a large skillet over medium-high heat, I heat 1 tbsp vegetable oil. I season chicken with salt and pepper, sear for 4–5 minutes until browned, and set aside for this easy recipe.
Sauté Aromatics
In the same skillet, I reduce heat to medium, add diced onion, and cook for 3–4 minutes until soft. I stir in garlic and ginger for 30 seconds for this sweet-savory curry.
Add Spices
I sprinkle in 2 tsp curry powder, 1 tsp turmeric, ½ tsp cumin, and ½ tsp chili flakes, stirring for 1–2 minutes until fragrant for this creamy mango curry.
Make the Sauce
I pour in 1 can coconut milk, return the chicken to the skillet, and simmer gently for 10 minutes until cooked through (165°F/74°C) for this easy recipe.
Add Mango and Finish
I stir in diced mango and 1 tsp honey (if using), simmering for 2–3 minutes. I finish with lime juice and adjust seasoning for this Mango Chicken Curry.
Serve
I spoon into bowls, garnish with cilantro, and top with cashews or extra mango for this sweet-savory curry.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Servings: ~4 servings
- Calories: ~450 kcal per serving
- Macros per Serving: 30g carbs, 30g protein, 25g fat
Variations for Mango Chicken Curry
Try these twists on this creamy mango curry:
- Shrimp Swap: Use shrimp instead of chicken for a seafood sweet-savory curry.
- Vegan Option: Swap chicken for tofu in this easy recipe.
- Spicy Kick: Increase chili flakes for a fiery creamy mango curry.
- Sweeter Twist: Use honey mangoes and extra honey for this sweet-savory curry.
- Veggie Boost: Add bell peppers for color in this easy recipe.
Serving Ideas:
- Pair with Food and Tips’ jasmine rice for a classic meal.
- Serve with Food and Tips’ cucumber salad for a fresh side.
- Enjoy with Food and Tips’ iced tea for a tropical vibe.
Storage
- I store this sweet-savory curry in an airtight container in the fridge for up to 3 days.
- I freeze for up to 2 months, thawing in the fridge before reheating.
- I reheat in a skillet over medium heat with a splash of coconut milk for this easy recipe.
Serving Tips
- Presentation: Serve Mango Chicken Curry in vibrant bowls for a tropical look.
- Garnish: Add cilantro or cashews for this creamy mango curry appeal.
- Pairing: Enjoy with naan or Food and Tips’ rice recipes for a sweet-savory curry meal.
- Portion Size: 1 bowl per person for a satisfying serving.
- Occasions: Perfect for weeknight dinners, gatherings, or cozy nights.
FAQs About Mango Chicken Curry
Here are answers to common questions about this creamy mango curry:
Can I use frozen mango?
Yes, thaw and drain before adding to this easy recipe.
Can I make it vegan?
Swap chicken for tofu and honey for maple syrup for this sweet-savory curry.
How do I adjust the heat?
Add more chili flakes or omit for a milder creamy mango curry.
What’s the best mango to use?
Ripe but firm mangoes work best for this easy recipe.
Can I use chicken breasts?
Yes, breasts work; ensure they’re not overcooked for this sweet-savory curry.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Mango Chicken Curry is a creamy mango curry with tender chicken and sweet mangoes in a spiced coconut sauce. This easy recipe is ideal for tropical dinners or gatherings. Make this sweet-savory curry on Food and Tips for a vibrant, flavorful meal!
Mango Chicken Curry
Ingredients
For the Curry:
- 1 ½ lb 680 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp 15 ml vegetable oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp chili flakes optional, for heat
- 1 13.5 oz/400 ml can coconut milk
- 1 large ripe mango diced (or 2 small honey mangoes)
- 1 tsp 5 ml honey (optional)
- Salt and pepper to taste
- Juice of ½ lime
- Fresh cilantro chopped (for garnish)
Optional Toppings:
- Toasted cashews
- Thinly sliced red chili
- Shredded coconut
- Extra mango slices
Instructions
Prepare Ingredients
- I dice 1 ½ lb chicken, 1 mango, 1 onion, mince 3 garlic cloves, and grate 1 tbsp ginger for this creamy mango curry.
Cook the Chicken
- In a large skillet over medium-high heat, I heat 1 tbsp vegetable oil. I season chicken with salt and pepper, sear for 4–5 minutes until browned, and set aside for this easy recipe.
Sauté Aromatics
- In the same skillet, I reduce heat to medium, add diced onion, and cook for 3–4 minutes until soft. I stir in garlic and ginger for 30 seconds for this sweet-savory curry.
Add Spices
- I sprinkle in 2 tsp curry powder, 1 tsp turmeric, ½ tsp cumin, and ½ tsp chili flakes, stirring for 1–2 minutes until fragrant for this creamy mango curry.
Make the Sauce
- I pour in 1 can coconut milk, return the chicken to the skillet, and simmer gently for 10 minutes until cooked through (165°F/74°C) for this easy recipe.
Add Mango and Finish
- I stir in diced mango and 1 tsp honey (if using), simmering for 2–3 minutes. I finish with lime juice and adjust seasoning for this Mango Chicken Curry.
Serve
- I spoon into bowls, garnish with cilantro, and top with cashews or extra mango for this sweet-savory curry.
Notes
- Use ripe but firm mangoes for best texture.
- Adjust chili flakes for desired heat level.
- Add lime juice at the end to brighten flavors.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
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