Mango Chicken Curry

I always get excited when I can add another ethnic dish besides Mexican or Italian. This curry turned out amazing and looked and tasted like something you’d get at Bombay House, our favorite (and possibly the only) Indian restaurant in Provo. You should go if you live close.

The mango I used was perfectly sweet, but didn’t make the whole dish sweet. It’s hard to explain, but the flavors balance really well. I would hold back a little on the curry powder next time because it was a tad on the spicy side. The only thing that would have made it better is some fresh, hot naan bread on the side. I haven’t figured out exactly how to replicate Bombay House’s naan yet, but I’ll let you know if I do.

Did I mention Sophie liked this? I didn’t? Well, she did. She never ceases to amaze me with what she’ll eat and won’t eat.

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Mango Chicken Curry

Yield: Serves 4


  • 3 Tablespoons (or more) of olive oil
  •  1/2 cups chopped onion
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tablespoons fresh minced ginger
  • 1 1/2 Tablespoons yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 mangos, peeled and diced (about 1 1/2 c.)
  • 2 Tablespoons cider vinegar or white vinegar
  • 1 1/4 cups water
  • 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup golden raisins
  • 1/2 cup heavy cream or coconut milk
  • 1 teaspoon salt
  • Black pepper
  • Chopped fresh cilantro for garnish


  1. Heat 2 T oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes.
  2. Add the curry powder, cumin, and salt; cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.
  3. Add the vinegar, water, and 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
  4. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
  5. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
  6. Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let it boil or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
  7. Serve over rice. Garnish with cilantro.

Adapted from

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9 Responses to “Mango Chicken Curry”

  1. #
    auntie-m — August 29, 2008 @ 3:50 am

    There are actually several Indian restaurants in Provo now. I’ve been to three others besides Bombay, and two of them were very good. Bombay is still the best (although some people disagree) but the two I liked are buffets and serve lunch which is always fun. There are more than the three I’ve tried, and SLC has even more than that. It’s very multicultural around here nowadays. :)

    Ashley R


  2. #
    Natalie — August 29, 2008 @ 4:30 am

    True.. I guess they did open another one on center street (probably the one that’s a buffet and serves lunch). I’m pretty sure it’s owned by the Bombay House people because they guy in the turban looked familiar and they had almost identical menus, glassware and table settings.


  3. #
    Team Chilton — September 6, 2008 @ 10:31 am

    this sounds delicious! Once we move, I’ll make it (my mom can’t handle spicy…not even black pepper. Imagine the fun foods we ate growing up (ugh).
    If you like naan, trader joe’s had some tandoori, whole wheat, and garlic naan varieties. I also noticed middle eastern flatbeard last week (which was like $2 cheaper, so I went for it). I heated it for 20 seconds after spreading some butter over it…so good.


  4. #
    Team Chilton — September 6, 2008 @ 10:32 am

    flatbeard….I meant flatBREAD. pretty funny though


  5. #
    Rebecca — September 10, 2008 @ 12:00 am

    We were so excited to try this, but it came out a little flat tasting. I think next time we’ll saute the veggies in butter instead of olive oil and then add a teaspoon of salt to the curry. But the mango is a delicious addition! We have frozen mango chunks in our grocery store here, so this recipe is a snap.


  6. #
    Natalie — September 10, 2008 @ 12:43 am

    Ya, I wasn’t sure how much salt to put in the recipe so I just said “salt and pepper”. I remember adding salt during and after I had it on my plate.


  7. #
    Ibiam — October 29, 2008 @ 8:18 pm

    Hi I am Agnes sister and I made the Mango Curry chicken last night and the kids loved it and my husband thank you for the wonderful recipes.


  8. #
    carlykelly — June 5, 2011 @ 5:58 am

    Can't wait to try this recipe! We love curry. Yum!


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