If you are looking for a delightful meal that bursts with vibrant flavors yet comes together effortlessly, this Easy Mango Chicken Curry Recipe is your new best friend in the kitchen. It combines tender chicken, sweet mango, and creamy coconut milk with a mild curry that sings with just the right amount of spice and brightness. Whether it’s a busy weeknight or a casual weekend gathering, this curry serves up warmth and comfort while impressing everyone with its exotic, tropical twist.
Ingredients You’ll Need
The beauty of this Easy Mango Chicken Curry Recipe lies in the simplicity and thoughtful balance of its ingredients. Each one adds a unique layer—whether it’s spice, sweetness, or creaminess—that all come together harmoniously to create a dish that’s both wholesome and exciting.
- Olive oil: Provides a neutral base for sautéeing and allows other flavors to shine.
- Unsalted butter: Adds richness and helps develop a beautiful golden color on the chicken.
- Chicken breast, diced: The lean protein that absorbs the curry flavors perfectly.
- Medium onion, diced: Gives a sweet, savory foundation and wonderful texture.
- Red pepper, sliced: Delivers a mild crunch and a pop of vibrant color.
- Garlic cloves, minced: Brings an aromatic depth that makes the curry irresistible.
- Fresh ginger, grated: Adds a warm, zesty bite that enlivens the dish.
- Curry powder (mild or medium): The heart of the flavor profile, perfectly balanced for spice and warmth.
- Chicken stock: Enhances the savory base and helps build the sauce.
- Kaffir lime leaves: Infuse a citrusy, fragrant note that brightens the curry.
- Full-fat coconut milk: Creates a luscious, creamy sauce that gently mellows the spices.
- Large mango, diced: Adds juicy sweetness and tropical flair that make this curry unforgettable.
- Fresh coriander leaves: The finishing touch offering fresh herbal brightness and color.
How to Make Easy Mango Chicken Curry Recipe
Step 1: Cook the Chicken
Start by heating olive oil and melting the butter in a large, deep pan over medium heat. Adding butter after the oil helps develop a richer flavor and beautiful browning on the diced chicken breast. Cook the chicken pieces for about 4 to 5 minutes until they turn slightly golden but not fully cooked through. Once ready, remove the chicken from the pan and set it aside to keep all those delicious juices.
Step 2: Sauté the Vegetables
In the same pan, toss in the diced onion and sliced red pepper. Stir them gently and cook for 2 to 3 minutes, just until they soften slightly. This step builds the aromatic base of the curry and lets the vegetables start to release their natural sweetness, setting the stage for layers of flavor.
Step 3: Add Aromatics and Spices
Next, stir in the minced garlic and grated fresh ginger. Sauté these for about a minute until fragrant—this is when your kitchen will start smelling utterly amazing. Then, sprinkle in the curry powder, pour in the chicken stock, and add the kaffir lime leaves. The lime leaves impart a subtle citrus brightness that lifts the entire dish.
Step 4: Simmer the Sauce
Bring this mixture up to a gentle simmer, then pour in the full-fat coconut milk and fold in the diced mango along with the partially cooked chicken. The mango contributes a juicy sweetness that balances the spices, while the coconut milk thickens into a silky, rich sauce. Let the curry simmer for 10 minutes, allowing all the flavors to marry beautifully and the sauce to thicken to a perfect consistency.
How to Serve Easy Mango Chicken Curry Recipe
Garnishes
Fresh coriander leaves add a lovely herbal brightness and visual appeal that complements the curry’s creamy texture and sweet notes. Sprinkle these on just before serving for an inviting aroma and an extra pop of color.
Side Dishes
This curry shines when paired with fluffy basmati rice, which soaks up every bit of the luscious sauce. For a lighter option, try serving it alongside cauliflower rice to keep the meal low carb without sacrificing any flavor. A side of warm naan or roti can also be fantastic for scooping up the curry and adding a satisfying bite.
Creative Ways to Present
For a fun twist, serve your Easy Mango Chicken Curry Recipe in small bowls with a wedge of lime on the side for guests to squeeze over. You can also layer the curry over a bed of tender quinoa or serve it in lettuce wraps for a fresh, hand-held version of this tropical delight.
Make Ahead and Storage
Storing Leftovers
Place any leftover curry in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, sometimes tasting even better the next day. Just be sure to cool the curry completely before storing to maintain its freshness.
Freezing
This curry freezes well, making it perfect for meal prep. Transfer cooled portions into freezer-safe containers or bags and store them for up to 3 months. When ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat the curry gently over low to medium heat on the stove, stirring occasionally to prevent sticking. If the sauce thickens too much, add a splash of water or coconut milk to bring it back to the perfect creamy consistency.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Frozen mango works well if fresh isn’t available. Just thaw it before adding to the curry so it mixes in smoothly and doesn’t cool down the cooking process.
How spicy is this Easy Mango Chicken Curry Recipe?
This recipe uses mild to medium curry powder, so it has a gentle warmth without being overpowering. You can adjust the spice level by choosing a hotter curry powder or adding chili flakes depending on your preference.
Is it possible to make this recipe dairy-free?
Yes, simply replace the butter with additional olive oil or a dairy-free butter alternative. The coconut milk provides plenty of creaminess, so it remains rich and flavorful without dairy.
Can I substitute chicken with another protein?
Feel free to swap chicken with firm tofu, shrimp, or even chickpeas for a vegetarian twist. Just adjust cooking times accordingly to ensure everything is cooked perfectly.
What type of rice pairs best with this curry?
Basmati rice is the traditional and ideal pairing due to its fragrant aroma and fluffy grains. However, jasmine rice or even brown rice can also complement the curry nicely, depending on your taste and dietary preferences.
Final Thoughts
There is something truly special about a dish that is both simple and spectacular, and this Easy Mango Chicken Curry Recipe fits that description perfectly. With its welcoming aroma, harmonious flavors, and effortless preparation, it’s sure to become a staple in your dinner rotation. So go ahead, gather your ingredients, and treat yourself to a warm, tropical curry experience that you and your loved ones will adore.
Print
Easy Mango Chicken Curry Recipe
This Easy Mango Chicken Curry is a quick and flavorful Indian-inspired dish combining tender chicken breast with aromatic spices, coconut milk, and sweet ripe mango. Ready in just 30 minutes, it offers a perfectly balanced combination of savory and sweet, making it an ideal weeknight dinner that is both delicious and satisfying.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
Protein & Dairy
- 1 tablespoon olive oil
- 20 g (1 tablespoon) unsalted butter
- 450 g (1 pound) chicken breast, diced
Vegetables & Fruits
- 1 medium onion, diced
- 1 red pepper, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large mango, diced (about 250 g or 9 oz)
Spices & Aromatics
- 2 tablespoons mild or medium curry powder
- 2 kaffir lime leaves
Liquids & Garnish
- 200 ml (1 cup) chicken stock
- 400 ml (2 cups) full-fat coconut milk
- Fresh coriander leaves, to garnish
Instructions
- Cook the Chicken: Heat the olive oil in a large, deep pan and add the butter. Once the butter has melted, add the diced chicken breast. Cook over medium heat for 4-5 minutes until the chicken is slightly golden. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and sliced red pepper. Cook for 2-3 minutes until they begin to soften.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Combine Spices and Liquids: Add the curry powder, chicken stock, and kaffir lime leaves to the pan. Stir well to combine and bring the mixture to a simmer.
- Finish the Curry: Stir in the coconut milk, diced mango, and the cooked chicken. Let the curry simmer gently for 10 minutes, allowing the sauce to thicken and the flavors to meld.
- Serve: Remove the kaffir lime leaves. Serve the mango chicken curry hot, garnished with fresh coriander leaves. Pair it with basmati rice or cauliflower rice for a complete meal.
Notes
- Use mild or medium curry powder depending on your preferred spice level.
- If kaffir lime leaves are unavailable, substitute with a small amount of lime zest for a similar citrus aroma.
- Full-fat coconut milk provides richness; you can use light coconut milk for a lower-fat option but expect a thinner sauce.
- Make sure the mango is ripe and sweet for the best flavor and natural sweetness in the curry.
- For a dairy-free version, replace butter with additional olive oil or coconut oil.
- Leftovers store well in the refrigerator for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
