Mango Coconut Chicken Curry
Transport your taste buds to the tropics with this Mango Coconut Chicken Curry! This vibrant dish combines the sweetness of ripe mangoes with the creamy richness of coconut milk, creating a perfect balance of flavors. Inspired by the cuisines of Southeast Asia and the Caribbean, this curry is a delightful fusion of sweet, savory, and spicy elements. Whether you’re a curry enthusiast or a beginner, this recipe is sure to impress!
Why This Recipe Works
This Mango Coconut Chicken Curry is a crowd-pleaser for several reasons. First, it’s incredibly easy to make with simple, accessible ingredients. The combination of mango and coconut milk creates a luscious sauce that’s both sweet and savory, while the spices add depth and warmth. Second, it’s highly customizable—you can adjust the spice level or add extra veggies to suit your taste. Finally, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal!
What’s In Mango Coconut Chicken Curry?
The magic of this curry lies in its unique blend of ingredients. Here’s what you’ll need:
- Chicken: Boneless, skinless chicken thighs or breasts work best for a tender and juicy result.
- Mango: Ripe mango adds natural sweetness and a tropical flavor.
- Coconut Milk: Provides creaminess and balances the sweetness of the mango.
- Spices: Turmeric, cumin, coriander, and chili powder create a warm and aromatic base.
- Aromatics: Onions, garlic, and ginger form the flavor foundation.
- Fresh Herbs: Cilantro and lime leaves (optional) add a fresh, zesty finish.
How To Make Mango Coconut Chicken Curry
This recipe is straightforward and comes together in under an hour. Here’s how to make it:
Step 1: Prepare the Ingredients
- Dice the chicken into bite-sized pieces and set aside.
- Peel and dice the mango into small cubes.
- Finely chop the onions, garlic, and ginger.
Step 2: Cook the Aromatics
- Heat oil in a large skillet or pot over medium heat.
- Sauté the onions until translucent, then add the garlic and ginger. Cook for 1-2 minutes until fragrant.
Step 3: Add the Spices
- Stir in the turmeric, cumin, coriander, and chili powder. Cook for 1 minute to toast the spices.
Step 4: Cook the Chicken
- Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Step 5: Simmer the Sauce
- Pour in the coconut milk and add the diced mango. Stir well to combine.
- Bring the mixture to a gentle simmer and let it cook for 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.
Step 6: Garnish and Serve
- Stir in fresh cilantro and lime leaves (if using). Adjust seasoning with salt and pepper.
- Serve hot with steamed rice or naan bread.
Sides for Mango Coconut Chicken Curry
Pair your curry with these delicious sides:
- Steamed Jasmine Rice: The perfect base to soak up the flavorful sauce.
- Garlic Naan: Soft and fluffy, ideal for scooping up every last bit of curry.
- Cucumber Salad: A refreshing side to balance the richness of the curry.
- Roasted Vegetables: Add extra veggies like bell peppers or zucchini for a complete meal.
Recipe FAQ’s
Can I Use Frozen Mango?
Yes, frozen mango works well in this recipe. Just thaw it before adding it to the curry.
How Spicy Is This Curry?
The spice level is mild to medium, but you can adjust it by adding more or less chili powder.
Can I Make This Vegetarian?
Absolutely! Substitute the chicken with tofu or chickpeas for a vegetarian version.
Other Recipes To Try
- Thai Green Curry: A fragrant and spicy curry made with green curry paste and coconut milk.
- Jamaican Jerk Chicken: A bold and spicy grilled chicken dish with Caribbean flavors.
- Butter Chicken: A creamy tomato-based curry that’s a crowd-pleaser.
- Paneer Tikka Masala: A vegetarian delight with spiced paneer in a rich sauce.
- Lamb Rogan Josh: A fragrant and spicy Kashmiri curry.
- Pineapple Fried Rice: A sweet and savory fried rice dish with pineapple and cashews.
- Malaysian Laksa: A spicy noodle soup with a rich coconut broth.
- Banana Blossom Salad: A unique and refreshing salad made with banana blossoms and herbs.
Mango Coconut Chicken Curry
Equipment
Ingredients
- 1 lb 450g boneless, skinless chicken thighs or breasts, diced
- 1 ripe mango peeled and diced
- 1 can 14 oz coconut milk
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder adjust to taste
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Lime leaves optional, for garnish
Instructions
- Prepare the Ingredients: Dice the chicken, mango, onions, garlic, and ginger.
- Cook the Aromatics: Heat oil in a large skillet. Sauté onions until translucent, then add garlic and ginger. Cook for 1-2 minutes.
- Add the Spices: Stir in turmeric, cumin, coriander, and chili powder. Cook for 1 minute.
- Cook the Chicken: Add chicken and cook until lightly browned.
- Simmer the Sauce: Pour in coconut milk and add mango. Simmer for 20-25 minutes until chicken is cooked and sauce thickens.
- Garnish and Serve: Stir in cilantro and lime leaves (if using). Serve with rice or naan.
Notes
- Spice Level: Adjust the chili powder to suit your taste.
- Vegetarian Option: Substitute chicken with tofu or chickpeas.
- Make Ahead: The curry tastes even better the next day as the flavors develop.
- Freezing: Freeze in an airtight container for up to 3 months.
- Frozen Mango: Thaw before using if using frozen mango.
Nutrition
Enjoy your Mango Coconut Chicken Curry! Let us know how it turned out in the comments below!