Easy Mango Chicken Curry Recipes

This is the mango chicken you make when you want something bright and cozy at the same time. It’s creamy, a tiny bit sweet from ripe mango, warm with curry spices, and the kind of sauce that makes rice disappear like a magic trick. We’re talking a 30-ish minute stovetop situation that tastes like you tried way harder than you did, because the mango does the heavy lifting.

My husband calls this “Tuesday night vacation,” which is dramatic but fair. The kids eat it without complaint (a miracle), and I’ve watched them quietly pick up the bowl to drink the last of the sauce. I made it once with slightly underripe mango and we all made the same sour face, so now I keep a bag of frozen mango in the freezer just for this. It’s become our back-pocket dinner when I want color and comfort in the same bowl.

How to Make It

Grab a big skillet and heat a slick of oil. Toss in bite-size chicken pieces (I like thighs—juicy and forgiving) with salt and pepper. Let them get a little color; don’t babysit too much or they steam.

Scoot the chicken to a plate. In the same pan, throw in a chopped onion with a bit more oil, then garlic and ginger. When your kitchen smells like you’d pay rent to live in it, sprinkle in curry powder, turmeric, and a pinch of chili flakes. Let the spices bloom for 30 seconds. If it looks dry, splash in a tablespoon of oil or water so nothing scorches.

Now the magic: mango. If using fresh, blend about 1 to 1 1/2 cups chopped mango with a little coconut milk until smooth. Frozen? Same deal—no need to thaw, just blitz. Pour that sunshine into the pan with the rest of the coconut milk, a spoon of tomato paste for body, and a little chicken stock if you like it saucier. Slide the chicken back in and simmer gently 8–10 minutes, until the chicken is cooked and the sauce is thick and glossy.

Taste. This is where you fix the vibes: squeeze of lime, pinch of salt, maybe a teaspoon of brown sugar if your mango wasn’t super ripe, or more chili if you like a kick. I sometimes toss in a handful of diced mango at the end for juicy pops. Shower with cilantro. Serve with rice or naan. It feeds about four—unless someone drinks the sauce, which has happened.

✔Ingredient Notes

– Mango: Ripe = sweet and fragrant. Frozen works like a champ. If it’s tart, balance with a little sugar or extra coconut milk.
– Chicken: Thighs stay tender even if you forget them for two extra minutes. Breasts cook faster—pull them early so they don’t go chalky.
– Coconut milk: Full-fat gives you that dreamy, cling-to-the-rice sauce. Light coconut milk is fine, just a bit thinner.
– Curry powder + turmeric: Bloom them in oil so the flavor wakes up. If it smells raw, it will taste raw.
– Garlic + ginger: Fresh is best. The jarred stuff is fine in a pinch, just don’t burn it—it goes bitter fast.
– Tomato paste: Adds body and color. If you skip it, the sauce will be paler and a touch sweeter—still good.
– Lime or lemon: A quick squeeze at the end makes everything pop. Don’t skip the acid—mango needs a little edge.
– Optional heat: Chili flakes, serrano, or a spoonful of your favorite chili crisp. Do you.

✔Recipe Steps

1. Blend mango with 1/4 cup coconut milk until smooth (reserve extra mango for chunks if you like).
2. Heat oil in a large skillet; season and sear chicken until lightly browned; transfer to a plate.
3. Sauté onion 3–4 minutes; add garlic and ginger; cook 30–60 seconds until fragrant.
4. Stir in curry powder, turmeric, and chili flakes; bloom 30 seconds.
5. Pour in mango purée, remaining coconut milk, tomato paste, and a splash of stock; stir smooth.
6. Return chicken; simmer gently 8–10 minutes until cooked and sauce thickens; finish with lime, salt, and cilantro.

What to Serve It With

Steamed jasmine rice, coconut rice if you’re feeling extra, warm naan or roti for scooping, a crunchy cucumber salad with lime and salt, or roasted broccoli you forgot in the oven until it got crispy (accidental perfection).

✔Tips & Mistakes

– Don’t boil the coconut milk to death—gentle simmer keeps it silky.
– Taste as you go. Salt, acid, heat. Mango needs all three to sing.
– If the sauce is too thick, splash in stock or water; too thin, simmer a few more minutes.
– Spice smelling dusty? It needed more oil time. Let it bloom.
– Cut chicken evenly so it cooks evenly. Wild chunks = some dry, some raw. No thanks.

✔Storage Tips

Cool it down, then stash in an airtight container for 3–4 days in the fridge. Freezes like a dream up to 3 months—thaw overnight and rewarm gently. It is absolutely edible cold straight from the container with leftover rice, and yes, I’ve had it for breakfast. Zero regrets.

✔Variations and Substitutions

– Vegetarian: Swap chicken for chickpeas or tofu (press it first). Same sauce, still fabulous.
– Extra veg: Stir in spinach, peas, or bell peppers in the last few minutes.
– Different heat: Use red curry paste instead of curry powder for a Thai-ish vibe.
– Creaminess: A spoon of almond butter makes it lush and slightly nutty.
– Sweetness: Honey ↔ sugar depending on what’s in the cupboard (start small—mango is sweet).
– Umami bump: Tamari ↔ soy sauce (tiny splash). If gluten-free, use tamari or coconut aminos.
– No mango: Pineapple works in a pinch—drain it well and expect a tangier sauce.

Frequently Asked Questions

Easy Mango Chicken Curry Recipes

This creamy mango chicken curry combines tender chicken, sweet ripe mango, and coconut milk with warm curry spices. It’s a weeknight-friendly dinner ready in 40 minutes and perfect over fluffy rice.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breast, cut into 1 inch pieces
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp ground black pepper
• ▢ 1 tbsp vegetable oil
• ▢ 1 cup chopped yellow onion about 1 medium
• ▢ 3 clove garlic, minced
• ▢ 1 tbsp fresh ginger, grated
• ▢ 2 tbsp curry powder mild or medium
• ▢ 1 tsp ground cumin
• ▢ 0.5 tsp ground turmeric
• ▢ 0.25 tsp crushed red pepper flakes optional, for heat
• ▢ 2 tbsp tomato paste
• ▢ 13.5 oz coconut milk full-fat; 1 can
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1 tbsp brown sugar
• ▢ 2 cup diced ripe mango about 2 large mangoes
• ▢ 1 tbsp fresh lime juice
• ▢ 0.25 cup chopped fresh cilantro
• ▢ 4 cup cooked white rice for serving

Instructions

Preparation Steps

• Season the chicken with salt and black pepper and set aside.
• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened and lightly golden, about 5 minutes.
• Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
• Add curry powder, cumin, turmeric, red pepper flakes, and tomato paste. Cook, stirring constantly, for 1 minute to toast the spices.
• Add the chicken and cook, stirring, until lightly browned on the outside, about 3 minutes.
• Pour in the coconut milk and chicken broth, then add the brown sugar. Bring to a simmer, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally.
• Stir in the diced mango and simmer until the chicken is cooked through and the sauce slightly thickens, 5 to 7 minutes.
• Off the heat, stir in lime juice and cilantro. Taste and adjust salt and pepper as needed.
• Serve the mango chicken curry over cooked rice.

Notes

For extra heat, add more red pepper flakes or a pinch of cayenne. Boneless chicken thighs can be used for a richer result. Leftovers keep well in the refrigerator for up to 3 days.