There's something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn't run out.
Here is a mango chicken curry I whipped up the other day.
I love it, but my father thinks it's a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet.
Or add a little more vinegar. The amounts are approximate, feel free to experiment!
What's in Mango Chicken Curry?
The curry in this recipe's title refers to the type of dish it is, not one of its ingredients (although one of the ingredients is curry powder). In English-speaking parts of the world, curries are meat or vegetable dishes that have a sauce or gravy that's seasoned with traditional Indian spices, usually served over rice. In India, these dishes would have individual names, and the word curry is not used.
Our mango chicken curry uses fresh mangoes, full-fat coconut milk for richness, ginger, curry powder, cumin, and vinegar to offset the sweetness of the mango. Make the sauce first, and then add boneless chicken pieces and simmer until just cooked through.
How To Buy and Store Mangos
Mangos get softer as they ripen, so the key to choosing a mango is to squeeze it before you buy it. If it gives way under the pressure of your fingers, it's on the riper side. Mangos will continue to ripen after you bring them home, so if you're not going to make this immediately, choose mangos that are the firmer side, that give just a little when you squeeze them.
Keep not-quite-ripe mangos at room temperature; they'll continue to ripen. Once they reach the ripeness you desire, store them in the refrigerator to slow down the ripening process.
Have trouble cutting mangos? Learn how to cut a mango from our tutorial.
How To Store and Freeze This Curry
Store leftovers in the refrigerator for 3 to 4 days in an airtight container. In fact, like many stew-type dishes, the flavors may improve a day later.
You can freeze mango chicken curry leftovers in an airtight zip top bag up to 3 months. Defrost in the refrigerator before reheating.
More Mango Recipes to Try!
- Mango Salsa
- Mango Lassi
- Easy Mango Lime Sorbet
- Crab Mango and Avocado Salad
- Sautéed Shrimp with Tropical Fruit Salsa
Mango Chicken Curry
Mangos that are slightly unripe, on the firm side, will hold up better in this recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangos, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.
I highly recommend using full-fat coconut milk for this recipe (or any recipe that calls for coconut milk). Low-fat coconut milk doesn't taste good. If you must use low-fat coconut milk, add 2 tablespoons of heavy whipping cream to the recipe at the end.
2 tablespoons vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons apple cider vinegar or white vinegar
1 13.5-ounce can (full-fat) coconut milk (see recipe note)
1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins, optional
Kosher salt and freshly ground black pepper
Cilantro for garnish
Cooked rice, to serve
Cook the onions, bell pepper, garlic, ginger, spices:
Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, 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 vinegar, coconut milk, and one of the two mangoes:
Add the vinegar, coconut milk, and one of the two chopped mangos 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.
Purée the sauce:
Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
Add the chicken pieces and raisins:
Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. The chicken should be just cooked until done. Use a knife to cut open the largest piece to check.
Add the remaining chopped mango to the pan:
Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered. Do not allow to boil, or the cream may curdle.
Adjust the 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.
Serve over rice and garnish with cilantro, if desired.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 4g||14%|
|Total Sugars 15g|
|Vitamin C 80mg||401%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|