Too hot to spend hours in the kitchen? This Mango Chicken Curry is your new summer favorite. It brings tropical sunshine right to your table.
You will love the sweet and savory balance. It is fast enough for any busy Tuesday. Your family will think you ordered gourmet takeout.
Why This Recipe Is a Winner
This recipe is a huge hit with families. The mango adds a natural sweetness kids love. It feels like a tropical vacation at home.
You only need one pan for easy cleanup. It is ready in 45 minutes total. This makes it perfect for busy weeknights. It is a healthy, balanced meal everyone enjoys.
Simple Cooking Steps
You start by softening onions and garlic. Then you brown the chicken pieces quickly. The spices toast beautifully in the pan.
Finally, the mango and coconut milk simmer together. It is a simple one-pan method. You can definitely master this tonight. Even beginners will find this very easy.
Ingredients You’ll Need
These ingredients are likely already in your pantry. Fresh mango makes it extra special.
- 600g chicken breast, cut into 2cm cubes
- 1 cup mango puree
- 400ml full-fat coconut milk
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon sea salt
- 0.25 cup fresh cilantro, chopped for garnish
Step-by-Step Directions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the diced onion and sauté for 5 minutes until soft.
- Stir in the garlic and ginger for 60 seconds until fragrant.
- Add the cubed chicken and sear until browned on all sides.
- Incorporate the curry powder, turmeric, and garam masala.
- Stir continuously for 1 minute to toast the spices.
- Pour in the mango puree and coconut milk.
- Reduce heat to low and simmer for 15 minutes.
- Season with salt and garnish with fresh cilantro.
Best Ways to Enjoy It
Serve this over fluffy jasmine rice. It soaks up every drop of golden sauce. Add a side of warm naan bread. A squeeze of lime adds a bright pop.
This is a complete family meal. Set the table and enjoy the tropical aromas. It makes a wonderful summer dinner outside.
Storage & Reheating
Store leftovers in an airtight container. They stay fresh for three days. The flavors actually get better overnight. Reheat gently on the stove over low heat.
You can also use the microwave. This is great for meal prep lunches. It stays creamy and delicious when reheated.
Tips for Best Results
- Use full-fat coconut milk for the richest sauce.
- Don’t skip the fresh ginger for best flavor.
- Check the chicken temperature for safety and juiciness.
- Double the recipe for easy leftovers tomorrow.
- Garnish with extra cilantro for a fresh finish.
- Use very ripe mangoes for the sweetest puree.
- Sauté the onions until they are truly translucent.
Ways to Switch It Up
- Swap chicken for firm tofu for vegetarians.
- Add red bell peppers for extra color.
- Use frozen mango if fresh is unavailable.
- Add a pinch of chili flakes for heat.
Quick Answers
Can I make this ahead of time?
Yes, you can make it a day early. The spices meld together beautifully in the fridge. Just reheat it slowly before serving.
What if I don’t have mango puree?
You can blend fresh or frozen mango chunks. A little water helps it become smooth. It works perfectly in this sauce.
Is this curry very spicy?
No, this is a very mild curry. The mango and coconut keep it sweet. It is very kid-friendly and approachable.
I hope this vibrant Mango Chicken Curry brightens your dinner table. It is such a joy to cook and eat. Enjoy every creamy, sweet bite with your family!
— Lidia
Mango Chicken Curry
Ingredients
- 600 g chicken breast, cut into 2cm cubes
- 1 cup mango puree
- 400 ml full -fat coconut milk
- 1 large yellow onion, finely diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon sea salt
- 0.25 cup fresh cilantro, chopped for garnish
Instructions
- Heat vegetable oil in a large skillet or deep pan over medium-high heat.
- Add the diced onion and sauté for 5 minutes until translucent and soft.
- Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
- Add the cubed chicken to the pan and sear until browned on all sides, approximately 5-7 minutes.
- Incorporate the curry powder, turmeric, and garam masala, stirring continuously for 1 minute to toast the spices.
- Pour in the mango puree and coconut milk, stirring to deglaze the pan and combine ingredients.
- Reduce heat to low and simmer for 15 minutes until the sauce has thickened and the chicken reaches an internal temperature of 74°C (165°F).
- Season with salt according to preference.
- Remove from heat and garnish with fresh cilantro before serving.
