This Mango Chicken Curry is an easy recipe! If you have someone who is new to Indian cuisine, this Indian-inspired recipe is a great one to start with. The sweetness of the mangoes balances the flavors of the curry to make it an easy lovable dinner for everyone! Great with fresh or frozen mangoes!
Indian inspired food can feel intimidating to make at home because of the complex blend of spices and flavors. What I love about this Mango Chicken Curry Recipe is how easy it is to create a restaurant-quality curry at home!
Using frozen mango chunks, a great yellow curry powder, and a handful of fresh ingredients makes this recipe easy to make. I’ll give you step by step instructions and some tips to make sure it comes out delicious every time!
What is Mango Curry made of?
That creamy orange mango curry sauce starts off with some sautéed vegetables and spices. I use a food processor to blend them up, but you can use a blender if you like.
If you’re new to Indian cooking, a tip I picked up from my favorite Indian chefs is to “fry” the spices. Let the spices saute along with the vegetables for a few minutes. This allows them to “bloom” — to deepen their flavors and cook off some of that raw spice flavor.
Trust me, it’s worth an extra minute or two.
Speaking of spices, if you’ve never made your own Homemade Curry Powder, I highly recommend it. For this Chicken Mango Curry you will need:
- Coconut oil
- Bell pepper
- Garlic cloves
- Fresh ginger
- Yellow curry powder
- Ground cumin
- Cider vinegar or white vinegar
- Boneless chicken pieces
- Golden raisins
- Full-fat coconut milk
- Salt and pepper
- Fresh cilantro
Then you add the sauce back to the skillet along with your chicken and golden raisins. And some coconut milk for creaminess.
Are the raisins necessary in Mango Chicken Curry?
Just a note… I HATE raisins in every baked good I’ve ever eaten.
BUT. They’re super delicious in curries like this. Especially golden raisins. They get plump and juicy and go so well with the heavily spiced sauce and bring out the sweetness from the mangoes.
Just try them. And if they’re not your thing, then leave them out next time.
How amazing does this mango curry look?? It makes my mouth water just looking at the photos.
How to make Mango Curry
- Prepare all the ingredients: Start by chopping all the ingredients as per the recipe card.
- Start cooking the sauce: Place a large sauté pan over medium heat and heat the oil. Add onions and cook until soft. Add the red bell pepper and some more oil, cook for a couple more minutes.Add the curry powder, cumin, and salt. Cook for a few more minutes to let the spices deepen their flavors and cook of the “raw” taste.Add the ginger and garlic to the skillet and cook for another minute or so.Add the vinegar, water, and the mango to the pan. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes.
- Blend your sauce: Scoop the sauce into a blender or food processor. Purée the sauce, pulsing until smooth, then return the sauce to the pan.
- Add chicken and raisins to the sauce: Cover the pan and let it simmer for 8-10 minutes. Chicken should be just cooked through – check one of the largest pieces for doneness.
- Stir in the coconut milk: Cook uncovered on low for a few more minutes.
- Adjust seasonings to your liking: Add more vinegar or a touch of salt and pepper to taste.
If your mangoes aren’t particularly sweet, a drizzle of honey will increase sweetness.
- Serve: over rice with a sprinkle of cilantro.
Mango Curry Sauce Variations
Sweeter – You can add a drizzle of honey to make your curry a bit sweeter.
Chunky – If you want some mango chunks in your recipe, you can reserve some and add them at the same time as the chicken.
Mango Curry Chicken Recipe Tips
If your mangoes aren’t particularly sweet, a drizzle of honey will increase sweetness. This is a great addition especially if your curry tastes a little tart.
Can I make make curry ahead of time?
YES! For sure. Indian curry is similar to chili in that it tends to get better after a day or two.
This Mango Chicken Curry freezes well, too, so make a big batch and freeze half for a later meal.
What do I serve with Mango Chicken Curry?
You can serve this curry with simple steamed rice, some naan bread if you aren’t eating gluten-free, or (my favorite) Roasted Cauliflower Rice.
I’ve even made some Paleo Zucchini Flatbread to go with curry and it’s delightful.
Mango Chicken Curry Storage
Curry is similar to chili in that it tends to get better after a day or two. Store it in an airtight container for up to 3 days.
This Mango Chicken Curry freezes well too – so make a big batch and freeze half for a later meal.
To reheat, place your curry in a pan on the stove and saute for 2-5 minutes or until heated through.
I recommend thawing this curry for a few hours before heating on the stovetop.
More Indian Style Curries on Perry’s Plate
If you like this recipe you’ll love these other Indian-inspired curry recipes!
If you’ve ever had Saag Paneer, the spinach and cheese based curry, I created a dairy free Chicken Saag using chicken!
My favorite curry to make for a crowd is this Instant Pot Indian Chicken Curry. It’s DELICIOUS and tastes like you’re in a fancy Indian restaurant!
My Slow Cooker Indian Beef is a fun take on a curry as well since beef isn’t frequently used in Indian cuisine. Turns out heavily spiced curry is delicious with a beef roast as well!
If you’re looking for something meatless, try Egg Curry!
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Chicken Mango Curry FAQs
Spices! Don’t be shy with your spices for a full-bodied, flavorful curry. Fresh spices are always recommended.
Using good spices, and letting your flavors develop is a great way to create your perfect chicken curry.
Cumin, coriander, ginger, turmeric, and cinnamon are often the base spices in curries.
- 3 Tablespoons coconut oil
- 1 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 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
- 1/3 cup golden raisins
- 1/2 cup full-fat coconut milk
- 1 teaspoon salt
- Black pepper
- Chopped fresh cilantro for garnish
- 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.
- Add the curry powder, cumin, and salt. Cook for a few more minutes. If anything begins to stick, reduce the heat a little and add a tablespoon of oil to the pan. Add the ginger and garlic to the skillet and cook for another minute or so.
- Add the vinegar, 1 cup water, and all of the chopped mango to the pan. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes.
- Remove pan from heat. Scoop the sauce into a blender or food processor. Purée the sauce, pulsing until smooth, then return the sauce to the pan.
- Add chicken and raisins to the sauce. Cover the pan and let it simmer for 8-10 minutes. Chicken should be just cooked through -- check one of the largest pieces for doneness.
- Stir in the coconut milk. Cook uncovered on low for a few more minutes. Adjust seasonings to your liking -- adding more vinegar or a touch of salt and pepper to taste. If your mangoes aren't particularly sweet, a drizzle of honey will increase sweetness.
- Serve over rice with a sprinkle of cilantro.
Nat's Note: I don't particularly like cooked mango chunks, so I blended them all. If you want you can reserve some of the mango chunks and add them to the skillet with the chicken.
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