If you crave tropical flavors with a little warmth and excitement, this Mango Chicken Curry is about to become your new weeknight hero. Imagine juicy chicken simmered in a creamy coconut-mango sauce, layered with subtle spices and jazzed up by bursts of sweet, ripe mango. Every bite is a mix of savory comfort, subtle heat, and sunshine-sweet fruitiness. Whether you’re impressing guests or brightening a regular Tuesday, Mango Chicken Curry brings a vibrant twist to classic curry that feels luxurious but is surprisingly easy to make!

Mango Chicken Curry Recipe - Recipe Image

Ingredients You’ll Need

Mango Chicken Curry leans on fresh produce and punchy pantry staples, each carefully chosen to deliver a melody of sweet, spicy, and savory notes. These ingredients are simple but essential, creating bold flavors and a gorgeous golden hue you just can’t fake.

Coconut oil: Adds a silky texture and subtle coconut aroma that anchors the whole curry.
Yellow onion: Gives natural sweetness and depth to the base of your curry sauce.
Red bell pepper: Offers a gentle crunch, color, and a hint of sweetness that pairs perfectly with mango.
Fresh ginger: Brightens the sauce with a piquant, zesty kick—use freshly minced for the best flavor.
Garlic: Delivers that must-have savory foundation every curry needs.
Red curry paste: Brings complexity and just the right amount of heat.
Ground coriander: Gives citrusy, herbal warmth that complements the mango beautifully.
Yellow curry powder: Provides vibrant color and layers of mild spice without overwhelming the fruit.
Ground cumin: Adds earthiness and lets the sweet notes shine.
Ripe mango (divided): Essential for that authentic, sunny mango flavor—be sure to use juicy, ripe ones!
Coconut milk (full-fat): Lends creaminess and balances the flavors for a luscious sauce.
Boneless skinless chicken thighs or breasts: Thighs are best for tenderness, but breasts work too—both soak up the sauce wonderfully.
Optional: cilantro, lime zest and juice, fish sauce, kaffir lime leaves: Customize the finish with brightness, umami, and extra fragrance.
Cooked rice: The perfect fluffy base for soaking up every last drop of that glorious sauce!

How to Make

Step 1: Sauté the Aromatics

Start your Mango Chicken Curry by melting coconut oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for about 7–9 minutes. You want the onion to turn translucent and just start to caramelize, giving your curry an irresistibly sweet and savory foundation.

Step 2: Add the Spices

Toss in the minced garlic, ginger, red curry paste, ground coriander, curry powder, cumin, and a little salt. Let these sizzle for 1–3 minutes. The mixture should smell absolutely amazing—this step is all about unlocking deep, complex layers that will infuse the final dish.

Step 3: Build the Sauce

Mix in 1 cup of the chopped mango and cook for another minute. Then, give the can of coconut milk a good shake and pour it in. Bring the pot to a gentle boil, then lower the heat to a simmer. Let everything bubble together for 10–15 minutes; at this stage, you’re creating the base of that creamy, mango-infused sauce.

Step 4: Blend Until Silky

Very carefully, transfer the hot sauce into a blender (work in batches if needed!) and blend until perfectly smooth. Pour your gorgeous golden sauce back into the pot. This step is worth it: you want that luscious, velvety texture only a blender can achieve.

Step 5: Simmer the Chicken

Now, add the chicken pieces directly into the velvety mango curry sauce. Cover and let it simmer gently for 8–15 minutes, until the chicken is cooked through and tender. You’re looking for juicy, flavor-packed bites that absorb all the sunshine flavors of the sauce.

Step 6: Finish and Adjust

Stir in the remaining cup of chopped mango along with any optional flavor boosters—like a flourish of cilantro, a squeeze of lime, or a splash of fish sauce if you love umami notes. Taste and adjust for brightness, sweetness, or seasoning to make it your dream Mango Chicken Curry.

How to Serve

Garnishes

Top each bowl with fresh chopped cilantro for herby sparkle, a grating of lime zest or a squeeze of lime juice for tang, and maybe a few extra mango pieces for visual wow-factor. Crushed roasted peanuts or crispy shallots can add an irresistible crunch if you’re feeling fancy!

Side Dishes

Mango Chicken Curry absolutely shines over a steaming mound of jasmine or basmati rice. For a complete meal, add a side of quick cucumber salad, garlicky sautéed greens, or soft roti/paratha if you want to soak up every bit of sauce.

Creative Ways to Present

Try serving Mango Chicken Curry family-style in a large, shallow bowl, topped with vibrant fresh herbs and speckled with chili slices. For parties or a stylish dinner, press the rice into a ramekin, flip it onto a plate, and spoon the curry around it—it’s simple but totally restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Let your leftover Mango Chicken Curry cool, then transfer it to an airtight container. Store in the fridge for up to four days; the flavors will actually deepen and get even more delicious overnight, making it a meal-prep favorite!

Freezing

Portion cooled curry into freezer-safe containers or heavy-duty zip bags. It freezes beautifully for up to three months. Thaw overnight in the fridge, then gently reheat, adding a splash of coconut milk or water if needed to loosen up the sauce.

Reheating

Warm Mango Chicken Curry gently on the stovetop over low heat, stirring now and then until piping hot. You can also reheat single servings in the microwave; just cover with a loose lid and use short bursts, stirring between rounds to ensure even heating.

FAQs

Can I use frozen mango for Mango Chicken Curry?

Absolutely! Thaw the mango completely first and drain any excess liquid. Frozen mango works just as well as fresh and can even make preparation faster during off-season months.

What protein alternatives can I use?

You can swap chicken for tofu cubes, shrimp, or chickpeas for a vegetarian twist. Just reduce simmering times as needed so your chosen protein stays tender and juicy in the curry.

Is this recipe spicy?

Mango Chicken Curry is typically mild to moderate in heat thanks to the sweetness of mango and coconut milk. If you crave extra spice, add sliced fresh chili or a pinch of cayenne at the end.

Can I make Mango Chicken Curry dairy-free and gluten-free?

Yes—this recipe is naturally gluten free, and using full-fat coconut milk means there is no dairy in sight. Just double-check your curry paste for hidden gluten if you’re highly sensitive.

How can I thicken the curry sauce?

The sauce becomes thick and creamy on its own once blended, but for even more body, let it simmer uncovered a little longer before adding the chicken. A spoonful of cornstarch mixed with cold water will do the trick if you prefer a really thick and clingy sauce.

Final Thoughts

Once you taste your own homemade Mango Chicken Curry, you’ll wonder why you ever settled for takeout! With its dreamy coconut-mango sauce and a just-right balance of sweet and savory, this dish is as comforting as it is exciting. Give it a try—the hardest part is not licking the bowl clean!