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Mango Chicken Curry

Mango chicken curry is a heartwarming fusion of tender chicken, sweet mangoes, and bold spices that ignite your senses and comfort your soul. It’s more than just a meal—it’s a burst of tropical joy, a touch of home, and a flavorful escape all in one dish. Perfect for those craving something rich, creamy, and unforgettable.
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Prep Time 15 minutes
Cook Time 25 minutes
15 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 450 kcal

Equipment

  • 1 Large skillet or wok For sautéing chicken and simmering the curry
  • 1 Medium bowl For marinating the chicken
  • 1 Wooden spoon For stirring ingredients gently without scratching the pan
  • 1 Sharp knife To chop chicken, mangoes, and aromatics
  • 1 Cutting board Preferably separate boards for meat and veggies
  • 1 Blender (optional) To puree mango for a smooth curry base
  • 1 Measuring Cups For accurate liquid ingredient portions
  • 1 set Measuring Spoons For spices and seasoning
  • 1 Ladle For serving the curry neatly
  • 1 Serving Bowl To present your delicious mango chicken curry

Ingredients
  

  • 500 grams Boneless chicken Preferably thigh or breast, cut into bite-sized pieces
  • 1 cup Ripe mango puree Fresh or canned, for natural sweetness
  • 1 piece Mango (ripe) Diced, for chunks in the curry
  • 1 cup Coconut milk Full-fat for rich and creamy texture
  • 1 medium Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 inch Ginger Freshly grated
  • 2 tbsp Cooking oil Coconut or vegetable oil works well
  • 1 tsp Curry powder Adjust to taste
  • 1/2 tsp Turmeric powder Adds color and earthy flavor
  • 1/2 tsp Red chili powder Optional, for heat
  • 1/2 tsp Cumin seeds Lightly toasted in oil
  • to taste Salt Enhance flavor
  • 1/2 cup Water or stock To adjust curry thickness
  • 1 tbsp Fresh cilantro Chopped, for garnish
  • 1 tbsp Lemon juice Optional, for a tangy kick

Instructions
 

  • Marinate the Chicken (Optional but Flavorful) In a bowl, combine the chicken pieces with a pinch of salt, half the turmeric, and half the curry powder. Let it sit for 15–20 minutes. This helps the spices absorb deeply, making every bite tender and delicious.
  • Sauté the Aromatics Heat oil in a large skillet or wok over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add chopped onions, garlic, and ginger. Sauté until golden brown and fragrant—this is where the magic starts!
  • Cook the Chicken Add the marinated chicken to the skillet. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned and sealed on all sides. Don’t worry if it’s not fully cooked yet—it will finish cooking in the curry.
  • Add the Spices and Mango Puree Stir in the remaining turmeric, curry powder, chili powder, and salt. Mix well to coat the chicken. Pour in the mango puree and stir gently. Your kitchen will start to smell amazing at this point!
  • Pour in Coconut Milk & SimmerAdd the coconut milk and a splash of water or stock to loosen the curry. Stir gently and bring it to a gentle simmer. Reduce heat and cook uncovered for 10–12 minutes until the chicken is cooked through and the curry thickens beautifully.
  • Add Mango Chunks and Balance Flavors Toss in the fresh mango chunks and simmer for another 2–3 minutes. Taste and adjust with lemon juice or a pinch of sugar if needed to balance sweet and savory.
  • Garnish and Serve
    Turn off the heat and garnish with fresh chopped cilantro. Serve hot with steamed rice, naan, or flatbread. Every bite promises creamy warmth, gentle spice, and tropical delight.
Keyword Mango Chicken Curry