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–+ servings
Mango Chicken Curry served in a bowl with fresh mango slices and herbs

Mango Chicken Curry

A delightful blend of sweet mangoes and tender chicken, this mango chicken curry is a quick and satisfying dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken thighs, cut into cubes or breast if preferred
  • 2 ripe mangoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can (about 13.5 ounces) coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Optional: chili flakes for a spicy kick
Substitutions
  • chickpeas or tofu for a tasty vegan alternative

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onions and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger; cook for about a minute.
  4. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes.
  5. Sprinkle in the curry powder, mixing until the chicken is coated.
  6. Pour in the coconut milk and diced mangoes. Stir to combine and bring to a gentle simmer.
  7. Simmer for about 10 minutes, until the chicken is thoroughly cooked.
  8. Season with salt and pepper to taste. Add chili flakes if desired.
  9. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 15gSodium: 300mgFiber: 4gSugar: 10g

Notes

For a creamier texture, blend half of the mangoes into the coconut milk before adding. Can be made in advance and freezes well.

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