Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mango Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 9 reviews

This vibrant Mango Chicken Curry combines tender chicken thighs with a rich, fragrant sauce made from fresh mango, red curry paste, and creamy coconut milk. The curry is simmered to perfection and finished with fresh herbs and lime for a delightful balance of sweet, spicy, and tangy flavors, perfect served over steamed rice for a satisfying meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

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, diced (divided)
  • 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 (optional)
  • Cooked rice, for serving

Instructions

  1. Cook Aromatics: Heat the coconut oil in a large pot over medium heat until melted and hot. Add the chopped onions and red bell pepper and sauté, stirring occasionally, until softened, about 7 to 9 minutes. Then, add the garlic and minced ginger and cook for an additional minute, allowing the flavors to develop.
  2. Add Spices and Curry Paste: Stir in the red curry paste, ground coriander, yellow curry powder, ground cumin, and salt (about 1 teaspoon). Cook while stirring constantly for 1 to 3 minutes until the mixture is very fragrant. If the mixture starts sticking, reduce the heat slightly and add a bit more oil.
  3. Add Mango and Coconut Milk: Add 1 cup of the diced mango to the pot and stir for 1 minute. Shake the can of coconut milk vigorously and pour it into the pot. Raise the heat to high and bring the mixture to a boil, then reduce to a low simmer and cook for 10 to 15 minutes to meld the flavors.
  4. Blend the Sauce: Carefully transfer the sauce to a blender and blend until completely smooth. Return the blended sauce back to the pot. This step creates a creamy, velvety curry base.
  5. Cook the Chicken: Heat the sauce over medium-low heat until it returns to a low simmer. Add the chicken pieces and stir to combine. Cover the pot with a lid and cook until the chicken is fully cooked through—about 8 minutes for breasts and up to 15 minutes for thighs—checking doneness with a meat thermometer or by cutting into the largest piece to ensure it is white inside.
  6. Finish the Curry: Once the chicken is cooked, reduce the heat to the lowest setting. Stir in the remaining 1 cup of diced mango. If using, add chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves at this point. Adjust seasoning with salt, and if desired, balance sweetness or saltiness with a touch of sugar or additional fish sauce until the flavors sing.
  7. Serve: Spoon the curry over cooked rice and garnish with extra cilantro if desired. Enjoy your flavorful Mango Chicken Curry!

Notes

  • Red curry paste provides the main spicy flavor; adjust quantity to taste.
  • Use ripe, sweet mangoes for the best flavor; frozen mango can be used in a pinch but let it thaw.
  • Full-fat coconut milk is preferred to create a rich, creamy curry.
  • Optional additions like cilantro, lime zest, juice, fish sauce, and kaffir lime leaves add layers of flavor and enhance authenticity.
  • Serving with cooked jasmine rice or basmati rice works well to soak up the curry sauce.
  • Chicken thighs provide more flavor and tenderness, but chicken breasts can be used for a leaner option.
  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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