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Easy Mango Chicken Curry Recipe

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4 from 14 reviews

Easy Mango Chicken Curry is a flavorful and aromatic Indian-inspired dish that combines tender chicken with sweet mango and a creamy coconut curry sauce. This simple recipe can be prepared in just 30 minutes, making it perfect for a quick weeknight dinner that delivers a balanced and satisfying meal.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 20 g (1 tablespoon) unsalted butter
  • 450 g (1 pound) chicken breast, diced
  • 1 medium onion, diced
  • 1 red pepper, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons mild or medium curry powder
  • 200 ml (1 cup) chicken stock
  • 2 kaffir lime leaves
  • 400 ml (2 cups) full-fat coconut milk
  • 1 large mango, diced (about 250 g or 9 oz)
  • Fresh coriander leaves, to garnish

Instructions

  1. Cook the Chicken: Heat the olive oil in a large, deep pan and add the butter. Once melted, add diced chicken breast. Cook over medium heat for 4-5 minutes until slightly golden on the outside. Remove the chicken from the pan and set aside.
  2. Sauté Vegetables: In the same pan, add the diced onion and sliced red pepper. Cook for 2-3 minutes until they begin to soften.
  3. Add Aromatics: Stir in the minced garlic and grated fresh ginger. Cook for another minute until fragrant and aromatic.
  4. Build the Curry Base: Add the curry powder, chicken stock, and kaffir lime leaves to the pan. Stir well to combine all ingredients and bring the mixture to a simmer.
  5. Add Coconut Milk, Mango & Chicken: Pour in the full-fat coconut milk and add the diced mango along with the cooked chicken back to the pan. Stir everything together and allow to simmer for 10 minutes until the sauce thickens and flavors meld.
  6. Serve: Remove from heat and garnish with fresh coriander leaves. Serve hot over basmati rice or cauliflower rice for a low-carb option.

Notes

  • Using full-fat coconut milk enriches the curry and balances the tartness of the mango.
  • Kaffir lime leaves add a unique citrus aroma; if unavailable, substitute with lime zest.
  • Adjust curry powder according to your spice preference.
  • For a vegetarian variation, substitute chicken with chickpeas or tofu and use vegetable stock instead of chicken stock.
  • This curry pairs excellently with basmati rice but cauliflower rice offers a low-carb alternative.

Find it online: https://zaracooking.com/easy-mango-chicken-curry-recipe/