Chicken Curry with Mango
Indulge in the exotic flavors of this Chicken Curry with Mango, a vibrant fusion of sweet and savory that’s perfect for weeknight dinners or special occasions. Tender, seasoned chicken thighs are simmered in a rich, creamy coconut milk base infused with bold spices like cumin, coriander, turmeric, and garam masala. What sets this dish apart is the juicy sweetness of ripe mango—blended into the sauce for a smooth, fruity depth and diced on top for a fresh, colorful garnish. Finished with a zesty splash of lime juice and a sprinkle of fragrant cilantro, this curry is an irresistible balance of warmth, spice, and tropical flavor. Serve it over fluffy steamed rice or with naan to soak up every last drop of the luscious sauce. Easy to prepare and brimming with flavor, this mango chicken curry is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 medium ripe mango
- 1 large onion
- 3 garlic cloves
- 1 inch fresh ginger
- 1 cup coconut milk
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (optional)
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro leaves
- 1 teaspoon salt
- 0.5 cup water
Instructions
Peel and dice the mangoes. Blend one mango into a smooth puree and set aside. Dice the second mango into small cubes for garnish and set aside.
Dice the onion finely, mince the garlic, and grate the ginger.
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and turmeric powder.
Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet, cooking for 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and chili powder (if using). Cook the spices for 1-2 minutes to bloom their flavors.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.
Stir in the tomato paste, cooking for another 1-2 minutes to coat the chicken.
Pour in the mango puree and coconut milk. Stir well to combine. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally.
If the sauce is too thick, add up to 1/2 cup of water to adjust the consistency.
Stir in the garam masala, lime juice, and salt to taste. Allow the curry to simmer for another 2-3 minutes.
Garnish the curry with the diced mango and fresh cilantro leaves before serving.
Serve hot with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 85.0 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
