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Easy Mango Chicken Curry Recipes

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
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.