Mango Chicken Curry (Printable)
Creamy curry featuring tender chicken in a fragrant mango and coconut sauce with warming spices.
# What You Need:
→ Chicken and Marinade
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
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
→ 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
18 - Salt and pepper, to taste
→ Garnish and Serving
19 - Fresh cilantro leaves, chopped
20 - Sliced red chili
21 - Cooked basmati rice or naan
# How-To Steps:
01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly to coat. Marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Sauté chopped onions until golden and softened, approximately 5 minutes.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant. Add cumin, coriander, garam masala, and chili powder. Toast spices for 1 minute while stirring constantly to release essential oils.
04 - Add marinated chicken to the pot. Cook for approximately 5 minutes, turning pieces to achieve light browning on all sides.
05 - Pour in mango puree, coconut milk, tomato paste, and honey. Stir to combine and bring mixture to a gentle simmer.
06 - Reduce heat to low, cover, and simmer for 15 to 20 minutes. Cook until chicken is completely tender and sauce has thickened to desired consistency.
07 - Season with salt and pepper to taste. Serve hot, generously garnished with chopped cilantro and sliced red chili. Accompany with steamed basmati rice or warm naan bread.
# Expert Tips:
01 -
- The way the mango sweetness cuts through the curry heat creates this incredible balance that keeps you going back for another bite
- It's one of those dishes that tastes like you spent hours at the stove, but actually comes together in under an hour
02 -
- The sauce will look thin at first but thickens beautifully as it simmers, so don't be tempted to add cornstarch or reduce it too aggressively
- Mango sweetness varies wildly depending on the fruit, so always taste and adjust the heat or add a touch of honey at the end if it needs balance
03 -
- Puree the mango in a blender before starting so you don't discover your immersion blender is dead halfway through cooking
- Make the curry a day ahead if you can, the flavors meld overnight and it tastes even better