Mango Curry Chicken

Mango Curry Chicken has tasty chicken, creamy coconut milk, juicy mangoes, and curry powder for a delicious medley of sweet, savory, and fruity flavors. This hearty stew is easy to make and always a dinner hit!

If you’re looking for a dinner option that’s easy to prep yet big on taste, this mango chicken curry recipe is your answer. It comes together in thirty minutes or less and cooks in one pan for less clean-up! You’ll be surprised how well the different flavors marry into one flavorful dish. The juicy chicken and the sweet and savory curry sauce served over steamed rice will surely hit the spot!

Other mango recipes you might want to try

• Thai Mango Salad
• Crispy Pork Binagoongan
• Grilled Shrimp, Mango, Avocado, and Cucumber Salad

Ingredients notes

• Chicken– the recipe calls for boneless, skinless chicken breast, but feel free to swap with thigh meat or bone-in chicken parts for more flavor. Slice the chicken into uniform size for even cooking.
• Curry powder– any generic curry powder will work, but go for the hot variety if you prefer a kick of heat.
• Aromatics– onions, garlic, and ginger add depth of flavor
• Fish sauce– for a boost of umami
• Coconut milk – Use full-fat coconut milk for maximum creaminess. Substitute with sour cream or all-purpose cream if preferred.
• Mango– Alphonso or Ataulfo mangoes are best for this recipe. These varieties have a sweeter taste and less fibrous flesh. You can use frozen mangoes if the fruit is not in season.

How to make mango curry chicken

1. Season the chicken with curry powder and salt and pepper to taste.
2. Saute onions, garlic, and ginger in a wide pan until softened and aromatic.
3. Add chicken and cook until lightly browned. Add fish sauce.
4. Add coconut milk and the remaining curry powder. Lower the heat, cover, and simmer until the chicken is cooked through and the sauce is reduced. Cook at a gentle heat, and do not boil, lest the sauce separate or curdle.
5. Add mango chunks, mashing with the back of the spoon, and continue to cook until the sauce is slightly thickened.
6. Season with salt and pepper to taste. Transfer to a serving platter and garnish with chopped cilantro, if desired. Serve hot.

How to serve and store

• Mango chicken curry is delicious for lunch or dinner. Serve with basmati or coconut rice for a hearty, flavor-packed meal!
• For leftovers, transfer to a container with a lid and refrigerate for up to 3 days. The dish doesn’t freeze well, as the sauce tends to separate when frozen and thawed.
• Reheat in a saucepan over medium-low heat until completely warmed through or in the microwave at 2 to 3-minute intervals, stirring well between intervals.