Mango Chicken Curry Recipe
User Reviews
4.8
Mango Chicken Curry Recipe
Description
This curry begins by simmering onion, garlic, and ginger in coconut oil until softened. These aromatics are blended with curry powder, salt, pepper, a portion of the ripe mango, and coconut milk to form a flavorful, smooth sauce. The sauce returns to the pan where chopped chicken thighs are added and cooked gently to retain moisture and absorb the curry flavors. Additional mango is added near the end to maintain its fresh fruit texture.
The finished dish combines the sweetness of ripe mango with savory curry spices, resulting in a balanced curry with a creamy coconut base. The chicken remains tender from gentle cooking in the sauce. Fresh cilantro added at serving brings a fresh herbal accent, complementing the tropical and spiced notes.
Mango Chicken Curry works well as a main dish served with rice or flatbread to absorb the aromatic sauce. The recipe’s design helps achieve tender chicken and a sauce with layers of sweet, savory, and spicy elements. Adjusting sweetness or acidity with honey or lime juice can refine the balance depending on mango ripeness. The curry is a warming and fruit-enhanced version of classic chicken curry.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 4 cloves garlic smashed with the side of your knife
- 4 tablespoons ginger chopped
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 Mango peeled, chopped, and divided (or 3 cups frozen and thawed mango, ripe
- 14 ounce coconut milk can
- 1 lb chicken thigh chopped (can sub chicken breasts, boneless
- cilantro to serve, minced
Instructions
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.
Notes
- Adjust the balance of sweetness or acidity depending on the ripeness of your mangoes by adding a small amount of honey or lime juice if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 290kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 688mg | 29% |
| Potassium | 667mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 1737IU | 35% |
| Vitamin C | 60mg | 67% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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