Mango Chicken Curry

There are various types of curry powder unique to different cultures. Each seasoning blend carries distinct characteristics. For example, some tend to be on the sweeter side while others pack heat. This mango chicken curry recipe is customizable, so you can use whichever spice you have on hand. It’s rich and comforting thanks to the coconut milk used in the stew. Plus, it’s filled with aromatics like ginger and garlic. What shines most about this dish are the chunks of ripe mango, which offer flavorful, nectarous bites. Serve it with fluffy rice, buttery roti or sauteed potatoes.

Mango Chicken Curry Ingredients

• Vegetables: We saute onions, sweet red peppers, ginger root and garlic to prepare this curry chicken with mango.
• Chicken: We prefer boneless, skinless chicken breast because it cooks quickly and absorbs curry flavors easily.
• Curry powder: You can use any curry powder for this dish. We recommend using a spicy Jamaican blend that is rich in delicious turmeric and allspice flavors.
• Cayenne pepper: We season this mango curry chicken with cayenne pepper to add heat to this dish.
• Mango: We add diced fresh mango to infuse sweet notes into the curry.
• Coconut milk: We use coconut milk to make this mango chicken curry taste comforting, rich and creamy.
• Tomato paste: The tomato paste infuses an umami flavor and helps contribute to the vibrant color of this curry dish.

Directions

Step 1: Saute the vegetables

Start by heating oil in a large skillet over medium-high heat. Saute the onion and red pepper in the oil for two to four minutes or until crisp-tender. Then, add the chicken, curry powder, ginger root, garlic, salt and cayenne. Cook everything together, stirring for about five minutes.

Step 2: Cook the curry chicken with mango

In the same skillet, stir in the mango, coconut milk and tomato paste and bring everything to a boil. Next, reduce the heat, cover the pan and allow everything to simmer for 10 minutes or until the chicken is fully cooked. Serve with rice if desired.

Mango Chicken Curry Recipe Variations<

• Stir in more vegetables: You can customize this recipe by adding whatever vegetables you have on hand. Try mixing in squash, carrots or plantain.
• Make it spicy: There is nothing more comforting than a spicy, brothy curry—add some serranos or scotch bonnet pepper to kick up the heat.
• Use a different protein: While we use chicken breast in this recipe, you can easily swap that for shrimp or beef.

How to Store Mango Chicken Curry

This rich, saucy mango curry chicken can be stored in an airtight container in the refrigerator. It will last three to four days.

Can you make this curry chicken with mango recipe ahead of time?

You’ll want to add this mango curry chicken to your meal prep rotation. Cook a big batch at the start of the week, store it in the fridge for three to four days and reheat it when you need an easy lunch or dinner.

Can you freeze mango chicken curry?

If you cook a big batch of mango curry chicken and don’t think you’ll be able to eat it in time, freeze it for two to three months in an airtight container or freezer-friendly storage bag. Then, reheat the leftovers using a slow cooker, microwave or stovetop.

How long does mango chicken curry last?

If you have leftover mango chicken curry, you can store it in the fridge for three to four days or the freezer for two to three months.

Mango Chicken Curry Tips

Can I use a different cut of chicken for this mango curry recipe?

Boneless, skinless chicken breast is our recommendation but bone-in chicken is also an option. For added flavor, consider using chicken thighs and drumsticks in this curry. Keep in mind that the cooking time may vary depending on the cut of meat.

Can I make a vegan version of this mango curry recipe?

You can easily make a plant-based version of this mango curry recipe. We recommend swapping the chicken for tofu. (If you’ve never cooked with vegan ingredients, here’s a guide on tofu.)

What can I serve alongside curry chicken with mango?

Mango curry chicken shines alongside a scoop of fluffy white or brown rice. You can also eat it with buttery and flaky roti. Or you can serve it with a heaping pile of sauteed potatoes.