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A rustic bowl filled with creamy Mango Chicken Curry served with white rice and fresh cilantro garnish.
Linda

Mango Chicken Curry

Sweet ripe mango and warm spices transform ordinary chicken into a bright, fragrant weeknight dinner that tastes like you spent hours on it.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp vegetable oil divided
For the Curry
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp curry powder Madras or your favorite blend
  • 1 can coconut milk 14 oz, full-fat
  • 2 cups ripe mango fresh, diced (about 2 large mangos)
  • 1 tbsp lime juice freshly squeezed
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Chef's Knife

Method
 

Prep
  1. Pat the chicken thighs dry with paper towels. Cut into 1-inch pieces and season all over with salt and pepper. Let sit at room temperature while you prep the aromatics.
Cook
  1. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the chicken in a single layer and cook undisturbed until golden brown, about 4 minutes. Flip and cook 2 minutes more; transfer to a plate. Repeat with remaining chicken.
  2. Reduce heat to medium. Add remaining 1 tablespoon oil, then the onion. Cook, scraping up any browned bits, until softened and lightly golden, 5 to 6 minutes. Stir in garlic, ginger, and curry powder; cook until fragrant, about 1 minute.
  3. Pour in coconut milk and bring to a gentle simmer. Add 1.5 cups of the diced mango and stir to combine. Return chicken and any accumulated juices to the pan. Simmer uncovered until chicken is cooked through and sauce has thickened slightly, 8 to 10 minutes.
  4. Remove from heat and stir in lime juice. Taste and adjust seasoning. Serve over rice, topped with remaining fresh mango and cilantro.

Notes

Chicken thighs stay juicier than breast meat, but either works here. For extra depth, toast the curry powder in the dry pan for 30 seconds before adding oil. The curry keeps beautifully for 3 days and the flavors actually improve overnight.