Description
This vibrant Mango Chicken Curry features tender pieces of chicken simmered in a rich, golden sauce. The curry offers a delightful balance of sweet, tangy mango notes with aromatic spices and the creamy richness of coconut milk. Fresh lime and herbs provide a bright finish, creating a comforting and flavorful dish that is typically served over fluffy white rice.
Ingredients
Scale
- 1 tablespoon coconut oil or vegetable oil
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced (optional, for color and sweetness)
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 large ripe mango, peeled, pitted, and diced (about 1.5 cups)
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- Cooked basmati rice, for serving
- Lime wedges, for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. If using, add the diced red bell pepper and cook for another 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the curry powder, turmeric, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.
- Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Return the browned chicken to the pot. Add the diced mango. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened.
- Stir in the fresh lime juice and chopped cilantro. Season with salt and freshly ground black pepper to taste.
- Serve the Mango Chicken Curry hot over cooked basmati rice, garnished with additional fresh cilantro and lime wedges.
Notes
For a smoother sauce, blend half of the mango with a little coconut milk before adding it to the curry.
Adjust the cayenne pepper to your preferred spice level; omit for a milder curry.
This curry can be made ahead of time; flavors often deepen overnight.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 30g
- Protein: 35g