Go Back
–+ servings
Mango Chicken Curry

Delicious Mango Chicken Curry: A Tropical One-Pan Wonder

Indulge in this gluten-free and dairy-free Mango Chicken Curry, a vibrant one-pan wonder that transforms dinner into an exotic escape.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Coconut Oil Adds richness for sautéing; substitute with vegetable oil or ghee if needed.
  • 1 large Yellow Onion, chopped Provides a base flavor and enhances sweetness when caramelized.
  • 1 Red Bell Pepper Adds sweetness and texture; substitute with green bell pepper for a tangy twist.
  • 2 tablespoons Fresh Ginger, minced Infuses warmth and spice; ground ginger can be used in a pinch.
  • 2 tablespoons Garlic, chopped Essential for flavor depth; garlic powder is a viable alternative.
  • 3 tablespoons Red Curry Paste Provides heat and depth; adjust based on your spice preference.
  • 2 teaspoons Ground Coriander Adds earthy notes; optional if unavailable.
  • 2 teaspoons Yellow Curry Powder For color and mild flavor; easily substitute with any preferred curry powder.
  • 1/2 teaspoon Ground Cumin Complements flavor; omit for a lighter taste.
  • 13.5 ounces Coconut Milk, full-fat Thickens sauce and adds creaminess; lite coconut milk yields a thinner sauce.
  • 2 cups Ripe Mango, diced Key flavor contributor; honey mangoes recommended for optimal sweetness.
For the Chicken
  • 1-1/4 pounds Boneless, Skinless Chicken Thighs Preferred for their juiciness; substitute with chicken breast for a leaner option.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of coconut oil over medium heat until shimmering. Add one large chopped yellow onion and a diced red bell pepper, then sauté for 7-9 minutes until they soften and the onions become translucent.
  2. Stir in 2 tablespoons of minced fresh ginger and 2 tablespoons of chopped garlic, cooking for 1 minute until fragrant.
  3. Mix in 3 tablespoons of red curry paste, 2 teaspoons of ground coriander, 2 teaspoons of yellow curry powder, and ½ teaspoon of ground cumin. Cook this spice blend for 1-3 minutes, stirring frequently.
  4. Add 1 cup of diced ripe mango to the pot, stirring it into the spice mix for 1 minute. Then pour in a can of full-fat coconut milk and bring the mixture to a gentle boil.
  5. Using an immersion blender, blend the sauce until completely smooth.
  6. Cube 1-1/4 pounds of boneless, skinless chicken thighs and add them to the pot. Stir to combine, then cover and simmer for 8-15 minutes until the chicken is cooked through.
  7. Fold in the remaining cup of diced mango and cook for an additional minute to warm through.
  8. Serve your Mango Chicken Curry over fluffy cooked jasmine rice.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Prep veggies and cube chicken ahead for easier cooking. Adjust spice levels as desired. Pair with jasmine rice or naan for a complete meal.

Tried this recipe?

Let us know how it was!