Mango Chicken Curry (Print)

Vibrant curry featuring tender chicken in mango and coconut sauce with warming spices.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 1/2 cup plain yogurt (dairy-free if needed)
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt

→ Curry Base

06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 tsp garam masala
13 - 1/2 tsp chili powder, adjust to taste

→ Mango Sauce

14 - 1 large ripe mango, peeled and pureed (about 1 cup)
15 - 1 can (13.5 oz) coconut milk
16 - 1 tbsp tomato paste
17 - 1 tbsp honey or maple syrup (optional)
18 - Salt and pepper to taste

→ Garnish and Serving

19 - Fresh cilantro leaves, chopped
20 - Sliced red chili (optional)
21 - Cooked basmati rice or naan

# How To Make It:

01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly and marinate for at least 15 minutes, up to 2 hours refrigerated for optimal flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add finely chopped onions and sauté until golden and softened, approximately 5 minutes.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add cumin, coriander, garam masala, and chili powder to the pan. Toast the spices for 1 minute while stirring constantly to release their essential oils.
05 - Add the marinated chicken pieces to the skillet. Cook until lightly browned on all sides, about 5 minutes.
06 - Pour in mango puree, coconut milk, tomato paste, and honey. Stir well to combine and bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover, and simmer for 15 to 20 minutes until chicken is cooked through and sauce has thickened to desired consistency.
08 - Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and sliced red chili alongside steamed basmati rice or naan bread.

# Expert Advice:

01 -
  • The way the mango's sweetness balances the warm spices makes every bite feel like a discovery
  • It comes together in under an hour but tastes like something that simmered all day
  • Leftovers somehow taste even better when the flavors have had time to become best friends
02 -
  • Don't skip the yogurt marinade, it's what makes the chicken impossibly tender
  • Let the spices toast in oil before adding liquids, it wakes them up completely
  • The sauce will seem thin at first but thickens beautifully as it simmers
03 -
  • Use very ripe mangoes for natural sweetness without needing extra honey
  • If the sauce is too thick, thin it with a little chicken broth or water

Go Back