Mango Coconut Chicken Curry

This Mango Coconut Chicken Curry is a tropical delight! Sweet mango, creamy coconut milk, and tender chicken come together in a flavorful sauce that’s perfect over rice or with naan. Easy to make and packed with flavor, this curry is a must-try!

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 380kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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