Mango Chicken Curry Recipe

Prep Time 20 mins

Cook Time 35 mins

Rest Time 5 mins

Total Time 1 hr

Cooking Method: Stovetop

Cuisine: Indian

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 4

Best Season: Summer

Description

This Mango Chicken Curry is a rich, aromatic dish that combines tender chicken with sweet, juicy mango and warm spices. The creamy, slightly sweet, and mildly spicy curry sauce creates a perfect balance of flavors, making it a comforting and flavorful meal for lunch or dinner. This easy stovetop recipe is perfect for anyone who loves fruity curries and wants a unique twist on traditional chicken curry.

Ingredients

For the Chicken Marinade

500 g chicken thighs or chicken breast (cut into bite-size pieces)
0.5 tsp salt
0.5 tsp turmeric powder
1 tbsp lemon juice
1 tbsp plain yogurt

For the Curry Base

2 tbsp vegetable oil or coconut oil
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 tbsp ginger (grated)
1 medium tomato (finely chopped)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
0.5 tsp red chili powder (adjust to taste)
1 tsp garam masala
0.5 tsp salt (adjust to taste)

For the Mango Sauce

1 large ripe mango (peeled and blended into puree)
1 cup coconut milk
0.5 cup chicken broth or water

For Garnish

2 tbsp fresh cilantro (chopped)
1 small mango (cut into cubes)
1 green chili (sliced, optional)

Instructions

Marinate the Chicken

1
Place the chicken pieces in a mixing bowl. Add salt, turmeric powder, lemon juice, and yogurt. Mix everything well so that each piece of chicken is evenly coated. Cover the bowl and allow the chicken to marinate for 15–20 minutes. This step helps tenderize the chicken and infuse it with flavor.

Prepare the Curry Base

2
Heat vegetable oil in a deep pan or skillet over medium heat (about 180°C). Add the chopped onions and cook for 5–7 minutes until they turn soft and lightly golden. Stir occasionally to prevent burning.
3
Add the minced garlic and grated ginger. Cook for another 1–2 minutes until fragrant.

Add Tomatoes and Spices

4
Add the chopped tomato to the pan and cook until it softens and begins to break down into a thick mixture. This usually takes 3–4 minutes.
5
Next, add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook for another 1–2 minutes so the spices release their aroma.

Cook the Chicken

6
Add the marinated chicken pieces to the pan. Stir to coat the chicken evenly with the curry base. Cook for 6–8 minutes, allowing the chicken to brown slightly and absorb the spices.

Add Mango and Coconut Milk

7
Pour in the mango puree, coconut milk, and chicken broth. Stir everything together until well combined.
8
Reduce the heat to medium-low and let the curry simmer gently for 15 minutes, stirring occasionally. The sauce will thicken and the chicken will cook through completely.

Finish the Curry

9
Sprinkle garam masala into the curry and stir well. Taste and adjust salt or spice levels if needed.
10
Allow the curry to rest for 5 minutes after turning off the heat. This helps the flavors blend together.

Garnish and Serve

11
Garnish the curry with chopped cilantro, fresh mango cubes, and sliced green chili if desired. Serve hot with steamed rice, naan, or flatbread.

Note

Use ripe mango: Sweet ripe mango gives the curry its signature flavor and natural sweetness.

Adjust spice level: Add more chili powder if you prefer a spicier curry.

Protein variations: You can substitute chicken with shrimp, tofu, or chickpeas for different versions.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:
The curry freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Serving suggestions:
Best served with basmati rice, coconut rice, naan, or roti.

Keywords: easy curry, chicken curry, mango recipe, tropical curry, stovetop dinner

Read it online: https://petitepanini.com/recipe/mango-chicken-curry-recipe/