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–+ servings
Mango Chicken Curry

Mango Chicken Curry that Transports You to Paradise

Savor the flavors of this Mango Chicken Curry, a delightful dish combining sweetness and spice for an unforgettable dining experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Coconut Oil Can substitute with vegetable oil for a lighter option.
  • 1 medium Yellow Onion Can substitute with shallots for a milder taste.
  • 1 medium Red Bell Pepper Green bell pepper can be used for a slightly more bitter flavor.
  • 1 tablespoon Fresh Ginger Ground ginger may substitute, but fresh is preferred.
  • 2 cloves Garlic Granulated garlic can be an alternative if fresh is unavailable.
For the Curry Seasoning
  • 2 tablespoons Red Curry Paste Adjust type based on spice tolerance.
  • 1 teaspoon Ground Coriander Can be omitted if unavailable.
  • 1 teaspoon Yellow Curry Powder Curry powder blends can replace but may alter flavor.
  • 1 teaspoon Ground Cumin Omit for a lighter curry profile.
For the Star Ingredients
  • 1 medium Ripe Mango Frozen mango is a good substitute.
  • 1 can Coconut Milk Use full-fat for richness.
  • 1 pound Boneless Chicken Thighs Thighs are preferred for moisture.
  • 2 cups Cooked Rice Jasmine or basmati rice recommended.

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions for Mango Chicken Curry
  1. In a large pot, heat coconut oil over medium heat. Add the chopped onion and diced bell pepper, sauté for 7-9 minutes until softened.
  2. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
  3. Add red curry paste, ground coriander, yellow curry powder, and ground cumin. Stir for 1-3 minutes until fragrant.
  4. Mix in diced mango, allowing it to cook for 1 minute. Then, add coconut milk and bring to a gentle boil.
  5. Lower the heat, simmer the curry for 10-15 minutes. Cube your chicken thighs or breasts.
  6. Blend the sauce until smooth. Return it to the pot, add chicken, and cook for another 8-15 minutes until cooked through.
  7. Stir in remaining diced mango and any optional ingredients before serving over rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 800IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

Use ripe mango for the sweetest flavor. Adjust spice levels according to your preference. Store leftovers in an airtight container for up to 3-5 days.

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