Mango Chicken Curry
This Mango Chicken Curry is a creamy, flavorful dish made with tender chicken, ripe mango, warm curry spices, and rich coconut milk. Ready in just 30 minutes, this easy mango chicken curry recipe is perfect for busy weeknights and meal prep.
Equipment
- Large Skillet
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 450 g chicken breast diced into bite-sized pieces
- 1 medium brown onion finely diced
- 1 medium red bell pepper sliced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder mild or medium
- 240 ml chicken stock
- 2 leaves kaffir lime leaves optional
- 400 ml full-fat coconut milk
- 1 large ripe mango diced
- 2 tablespoons fresh coriander chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the butter and allow it to melt. Add the diced chicken in a single layer and cook for 4 to 5 minutes until lightly golden. Remove the chicken from the pan and set aside.
- In the same pan, add the diced onion and sliced red bell pepper. Cook for 2 to 3 minutes until softened. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add the curry powder and stir for 30 seconds to toast the spices. Pour in the chicken stock and add the kaffir lime leaves. Bring to a gentle simmer.
- Stir in the coconut milk and diced mango. Return the chicken and any juices to the pan. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- Taste and adjust seasoning with salt, pepper, or a squeeze of lime juice if desired. Garnish with fresh coriander and serve warm over rice.
Notes
Use ripe mango for a sweeter curry or slightly firm mango for a more balanced flavor. Frozen mango can be added directly to the pan without thawing. For extra heat, add chili flakes or fresh chopped chili. This dish stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Nutrition Facts:
- Calories: 520 kcal
- Carbohydrates: 25 g
- Protein: 40 g
- Total Fat: 33 g
- Saturated Fat: 23 g
- Cholesterol: 108 mg
- Sodium: 180 mg
- Potassium: 780 mg
- Fiber: 3 g
- Sugar: 15 g
- Vitamin A: 1200 IU
- Vitamin C: 45 mg
- Calcium: 60 mg
- Iron: 3 mg