Easy Mango Chicken Curry

Mango chicken curry is a simple yet delicious Indian recipe. My version is super easy to make, so you can have a perfectly balanced curry on the table in just 30 minutes.

Mango and chicken is the food combo you never knew you needed. This easy mango chicken curry has fresh mango, lean chicken breast and coconut milk for a deliciously creamy curry that's rich but not overly sweet.

There are many variations for mango chicken curry out there, but as you may already know by now, I like to keep things simple.

I make this curry with fresh mangoes, but you can also use frozen mango for extra convenience. Even though it's an extra step, I like to fry the chicken in a bit of olive oil and butter instead of adding it raw to the sauce. The taste and texture is different and simply amazing.

What do you need to make mango curry?

Since this is a very easy mango chicken curry recipe, you don't need too many ingredients to make it.

Here's everything you need to make it, plus some suggestions for potential substitutions.

Olive oil and butter — I use a mix of olive oil and butter when frying chicken because it gets infused with a buttery taste while benefiting from the high burning point of the olive oil. You can use ghee instead if you like.

Chicken breast — I make most curries with chicken breast because it's lean and it only takes a couple of minutes to get that golden colour.

Onion — Brown onions are perfect for this curry. I like to dice it on the smaller side, but you can dice or slice it just the way you like it.

Red pepper — You can add any color you want or even up your game and use more than one pepper.

Garlic and ginger — Fresh garlic and ginger are always best, but you can use frozen or jarred versions if you don't have any.

Curry powder — Use either mild or medium curry powder, depending on how mild you want the mango curry to be. You can also substitute with tikka masala curry powder.

Kaffir lime leaves — You can skip these if you don't have them or use some curry leaves instead.

Coconut milk — Full-fat coconut milk is best for mango curry because it makes the sauce extra creamy.

Mango — If you'd like the sauce to be on the sweeter side, you should use a ripe mango. On the other hand, firmer mangoes are better if you want the mango flavour without all the sweetness. If you decide to use frozen mango instead, don't thaw it — add it to the pan straight from the freezer.

How do you make mango chicken curry?

• Heat the olive oil in a large, deep pan and then add the butter. Allow it to melt, and then add the chicken breast to the pan. Cook it for 4-5 minutes over medium heat until slightly golden, then remove it from the pan and set aside.
• Add the onion and red pepper to the same pan and cook for 2-3 minutes until slightly softened.

• Stir in the garlic and ginger and cook for another minute until fragrant.
• Next, stir in the curry powder, chicken stock, and kaffir lime leaves.
• Bring to a simmer and then stir in the coconut milk, mango, and cooked chicken. Simmer for 10 minutes until the sauce thickens.
• Serve with over basmati rice or cauliflower rice and garnished with fresh coriander, if you like.

Recipe notes and tips

• You can use chicken thighs instead of breast if you want the meat to be moister. Chicken thighs are fattier than breast so your curry will be slighter higher in calories.
• Leftovers will keep well in the fridge for up to 3 days in an airtight container. You may notice that the flavour of the curry will be even better the next day.
• You can freeze mango chicken curry for up to 3 months. Before reheating, defrost it in the refrigerator, preferably overnight.

If you liked this easy mango chicken curry, have a look at some of my other easy curry recipes:

• Easy Thai Red Fish Curry
• Pumpkin Tofu Curry
• Jackfruit Rendang Curry
• Butternut Squash Chickpea Curry
• Easy Lentil and Chickpea Curry

Looking for more delicious inspiration? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!