Description
Mango Chicken Curry is a rich, sweet, and flavorful dish made with tender chicken simmered in a creamy coconut curry sauce blended with ripe mango. A perfect balance of sweet, savory, and spicy flavors.
Ingredients
- 2 tbsp coconut oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 tbsp fresh ginger, chopped
- 2 tbsp garlic, chopped
- 3 tbsp red curry paste
- 2 tsp ground coriander
- 2 tsp curry powder
- 1/2 tsp ground cumin
- 2 cups ripe mango (divided)
- 1 can (13.5 oz) coconut milk
- 1 1/4 lb chicken (boneless, cut into pieces)
- Cooked rice for serving
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and bell pepper; cook until soft.
- Add garlic and ginger; cook for 1 minute.
- Stir in curry paste, coriander, curry powder, cumin, and salt. Cook until fragrant.
- Add 1 cup mango and cook briefly, then pour in coconut milk.
- Bring to a boil, then simmer for 10–15 minutes.
- Blend the sauce until smooth and return to the pot.
- Add chicken and simmer until cooked through (8–15 minutes).
- Stir in remaining mango and adjust seasoning.
- Serve hot over rice and garnish with herbs if desired.
Notes
- Use ripe mango for best sweetness and flavor.
- Adjust spice level depending on curry paste used.
- Substitute fish sauce with soy sauce for a halal-friendly version.
- Store leftovers in fridge up to 3–5 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian