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Mango Chicken Curry Recipe

Mango Chicken Curry Recipe
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★★★★★

5 from 14 reviews

A vibrant and flavorful Mango Chicken Curry combining tender chicken pieces with a creamy coconut milk base, fragrant red curry paste, and ripe mango for a perfect balance of sweetness and spice. This comforting dish is easy to prepare, blending fresh ingredients and spices for an authentic Thai-inspired meal ideal for serving over rice.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons coconut oil
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 1 red bell pepper, chopped
  • 2 tablespoons minced fresh ginger, coarsely chopped
  • 2 tablespoons garlic, coarsely chopped
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 cups ripe mango, chopped
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

Optional Additions

  • 1/3 cup chopped fresh cilantro
  • Zest and juice of 1 lime
  • Fish sauce, to taste
  • Kaffir lime leaves
  • Additional chopped cilantro for garnish
  • Cooked rice, for serving

Instructions

  1. Prepare Aromatics: Heat coconut oil in a large pot over medium heat. Once melted and hot, add chopped onions and red bell pepper. Sauté, stirring occasionally, until vegetables are soft and translucent, about 7–9 minutes. Add garlic and ginger and cook for another minute until fragrant.
  2. Add Spices and Curry Paste: Stir in red curry paste, ground coriander, yellow curry powder, ground cumin, and salt (about 1 teaspoon). Cook, stirring constantly, for 1–3 minutes until the mixture becomes very aromatic. If ingredients begin to stick, reduce heat slightly and add a bit more coconut oil.
  3. Incorporate Mango and Coconut Milk: Add 1 cup of the chopped mango and cook, stirring constantly, for 1 minute. Vigorously shake the can of coconut milk and pour it into the pot. Increase heat to high and bring the mixture to a boil, then reduce heat to low and let simmer for 10–15 minutes to blend flavors.
  4. Prepare and Add Chicken: While the mixture simmers, cut chicken into 1-inch cubes. Carefully transfer the sauce to a blender and blend until completely smooth. Return the sauce to the pot, heat over medium-low to a low simmer, then add chicken pieces. Stir well, cover with a lid, and cook for 8–15 minutes, depending on the chicken cut (breasts cook quicker, around 8 minutes; thighs take closer to 15 minutes). Ensure chicken is cooked through.
  5. Finish and Serve: Lower heat to the lowest setting and stir in the remaining 1 cup mango. Add optional ingredients such as chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves. Adjust seasonings to taste — add salt, sugar, or fish sauce as needed to balance sweetness and saltiness. Serve hot over cooked rice, garnished with extra cilantro if desired. Enjoy!

Notes

  • Use full-fat coconut milk for the creamiest texture and richest flavor.
  • Red curry paste brands vary in heat; adjust quantity based on your spice preference.
  • Ripe mango adds natural sweetness that balances the spices — fresh or frozen mango both work well.
  • Optional garnishes like lime zest, fish sauce, and cilantro enhance complexity and freshness.
  • Ensure chicken is cooked thoroughly by checking with a meat thermometer (165°F/75°C) or cutting into a piece to verify no pink remains.
  • Serve over steamed jasmine or basmati rice to absorb the flavorful curry sauce.

Nutrition

Keywords: mango chicken curry, Thai curry, coconut milk curry, chicken curry recipe, tropical curry, easy dinner recipe

Find it online: https://freshrecipehub.com/mango-chicken-curry-recipe/