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Mango Chicken Curry

A creamy, sweet and savory curry made with tender chicken, ripe mango, coconut milk, and warm spices for a vibrant tropical dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Curry
  • 1.5 lbs chicken thighs or chicken breast cut into bite-sized pieces
  • 2 cups ripe mango diced
  • 1 cup mango puree
  • 1 cup coconut milk
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili flakes optional
  • 2 tbsp olive oil
  • 0.5 cup chicken broth
  • 1 tbsp lime juice
  • 1 tsp honey optional
  • salt and pepper to taste
  • fresh cilantro for garnish

Equipment

  • Large skillet or saucepan
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large skillet over medium heat. Cook chopped onion for 3–4 minutes until softened.
  2. Add garlic and ginger, cooking for 1 minute until fragrant.
  3. Stir in curry powder, turmeric, paprika, cumin, and chili flakes. Cook briefly to toast the spices.
  4. Add chicken pieces and season with salt and pepper. Cook for 5–6 minutes until lightly browned.
  5. Pour in coconut milk, chicken broth, mango puree, and diced mango.
  6. Simmer gently for 12–15 minutes until chicken is tender and sauce thickens.
  7. Stir in lime juice and honey if needed. Adjust seasoning.
  8. Garnish with fresh cilantro and serve hot with rice.

Notes

Use ripe mango for the best natural sweetness. Chicken thighs provide the juiciest results.