Who said having too much mango at home is a problem? Never! Why? Because you can make the most delicious and unique dishes! Mangos are so sweet, so smooth—basically a tropical vacation for your taste buds.
But, I will be honest, it took me a while to try mango curry, but once I did—oh boy, it was love at first bite! Once you try it, this dish will become a regular on your weekly menu. Plus, it’s ridiculously easy to make. So, let’s go!
Which mango to get?
There are two main types of mangoes in general: Ataulfo (or Honey) mangoes and Tommy Atkins mangoes.
- Ataulfo mangoes are smaller, with a smooth texture and a sweet, slightly tangy flavor. Their flesh yellow and they are perfect for eating fresh or in desserts.
- Tommy Atkins mangoes are larger and have a firmer texture, with a deep orange-red skin. While they are mildly sweet and slightly fibrous, they hold up well in cooking, making them ideal for salsas, salads, and, of course, curries.
Both types of mango are unique in flavor and texture, making them good choice for different dishes. For this mango curry chicken dish, I recommend using the Tommy Atkins type lso known as the larger mangoes with green and orange skin.
Here is what you need
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- Chicken: I go with chicken breasts because they cook quickly and stay tender, soaking up all the deliciousness of the curry. Plus, they’re a great source of lean protein, keeping you energized and satisfied. For vegetarian option, you can substitute for pink lentils, sweet potatoes or tofu.
- Mango: The star of the show! Make sure your mangos are ripe and juicy. Not only do they add a natural sweetness, but mangos are also packed with vitamins A and C. Their vibrant yellow flesh makes your dish look as good as it tastes. A true sunshine in your dish.
- Coconut Milk Creme: Go with the canned coconut milk crème—it’s perfect for curry. The creamy texture and rich flavor make your curry luxurious and satisfying. Also, coconut milk is a great source of healthy fats, which help you feel full and satisfied. Win-win!
- Curry Powder: This golden spice mix is what gives your dish its warm, aromatic flavor. Besides adding unique taste, curry powder has anti-inflammatory properties thanks to turmeric, one of its key ingredients. So, you’re not just eating well—you’re eating smart!
- Salt and Pepper: A classic combo that brings out the flavors of every ingredient. A pinch of salt balances the sweetness of the mango, while pepper adds just a hint of heat. They’re the dynamic duo of seasonings—small but mighty!
- Ginger: Freshly grated ginger adds a spicy kick and a touch of tanginess that cuts through the richness of the coconut milk. Ginger is also great for digestion.
- Garlic: Let’s be honest, no savory dish is complete without garlic. It’s the flavor bomb that makes everything taste better. Plus, garlic is known for its immune-boosting powers —because who doesn’t want delicious food that also keeps the sniffles away?
- Medium Onion: Onions are the unsung hero of this dish. They add a subtle sweetness and depth of flavor that ties everything together.
- Light Olive Oil or Coconut Oil: Oil help to sauté your ingredients to perfection, giving food a beautiful golden color.
- Cilantro – no curry can happen at my house without a cilantro on top.
Good to have
- Blender or Food Processor: All these goodies above should be blended to a smooth paste. It makes the curry base silky and helps the flavors meld together beautifully. And let’s face it, having a blender is never a bad idea—it’s the multi-purpose gadget every kitchen needs. I have a Kitchen Aid 7 cup food processor and is one of my top 5 kitchen tools I have.
- Dutch Oven – If you’ve been following my blog, you are probably tired of hearing me rave about how essential a Dutch oven is in the kitchen. But trust me, it is for good reason! Check out my post, 9 Reasons Why You Need a Dutch Oven, to see why I am so obsessed. It will soon become your best friend too.
Easy Mango Curry Chicken
Course: MainCuisine: IndianDifficulty: Medium4
servings10
minutes20
minutes30
minutesA rich, flavorful and easy mango curry chicken dish with a perfect balance of sweetness and spice, served ideally over basmati rice.
Ingredients
400 gr chicken breasts
- For the curry sauce
2 ripe mangos (Tommy Atkins)
Medium onion
2-3 tablespoons minced garlic (approx. 3-4 garlic cloves)
2-3 tablespoons grated ginger
1 can of coconut milk crème (400 ml)
1 tablespoon curry powder
Light olive oil or coconut as needed
Salt and black pepper to taste
- For topping
Fresh cilantro leaves
Directions
- How to make the mango curry sauce
- Start by peeling the mangos and chopping them into squares. Don’t worry too much about making them perfect—they will be blended soon anyway. However, I recommend keeping about half a mango in small squares to add later t the curry, I think that will bring it to perfection in both flavour and looks.
- Finely chop the onion and sauté it in a Dutch oven over medium heat until it softens and becomes translucent. This step brings out the natural sweetness of the onion and forms the flavor base of the curry.
- Next, add the minced garlic and grated ginger, letting them sauté for just a minute or two. Keep an eye on them because they can burn quickly, and we definitely don’t want that!
- Transfer the onion, garlic, and ginger mixture to a blender, along with the chopped mango. Make sure they are not too hot to prevent cracks of the plastic cup (as it can happen!) Pulse until you get a nice, smooth paste, but don’t overdo it—you want it to be slightly chunky so the flavors can marry together.
- How to assemble the curry
- In the same Dutch oven, add the chicken breasts and cook them until they develop a nice golden color. Once the chicken is browned, pour in the mango curry paste and sprinkle in the curry powder. Stir everything together, letting the flavors blend and the sauce thickens.
- Lower the heat, cover the Dutch oven with a lid, and let the curry simmer for 15-20 minutes. This will allow the flavors to deepen and the sauce to thicken up nicely.
- Turn off the heat and let the curry rest for a few minutes with the lid on. This helps all the flavors settle and makes the dish even more delicious.
- How to serve the mango curry chicken
- I love serving this curry over a bed of fluffy basmati rice, topped with freshly chopped cilantro. The cilantro adds a bright, fresh contrast to the rich, creamy curry. Don’t forget just a sprinkle of fresh lime juice to bring it to the next level and perfection. Enjoy!
Recipe Video
Notes
- For vegetarian option, you can substitute the chicken for pink lentils, sweet potatoes, chickpeas or tofu. It will be equally delicious.
- If you like an extra heat, just add a finely chopped small red chili.
What to serve with mango curry chicken?
My all-time favorite combo is fluffy, simple basmati rice. Just cook it as the package says—super easy and super tasty!
Want to level up? Throw in some veggies or a fresh salad. You can’t go wrong with:
If you like soups, start with my favourite Easy Vegetable Ginger Soup.
Did you make this recipe?
Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron.com. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
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