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Easy Mango Chicken Curry Recipe

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4.3 from 14 reviews

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

  1. 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.
  2. Sauté Vegetables: In the same pan, add the diced onion and sliced red pepper. Cook for 2-3 minutes until they begin to soften.
  3. Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
  4. 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.
  5. 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.
  6. 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.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

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