Mango Chicken Curry (Printable Version)

Tender chicken simmered in fragrant mango and coconut sauce with warming spices. A vibrant, creamy curry with tropical flavors and perfect balance of sweetness and spice.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 1/2 cup plain yogurt (dairy-free if needed)
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt

→ Curry Base

06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 tsp garam masala
13 - 1/2 tsp chili powder

→ Mango Sauce

14 - 1 large ripe mango, peeled and pureed (about 1 cup)
15 - 1 can (13.5 oz) coconut milk
16 - 1 tbsp tomato paste
17 - 1 tbsp honey or maple syrup
18 - Salt and pepper, to taste

→ Garnish

19 - Fresh cilantro leaves, chopped
20 - Sliced red chili

→ To Serve

21 - Cooked basmati rice or naan

# How To Make:

01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly and marinate for at least 15 minutes, up to 2 hours refrigerated for optimal flavor.
02 - Heat oil in a large skillet or Dutch oven over medium heat. Add onions and sauté until golden and soft, approximately 5 minutes.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant, being careful not to burn.
04 - Add cumin, coriander, garam masala, and chili powder. Toast spices for 1 minute, stirring constantly to release flavors.
05 - Add marinated chicken to the pan and cook until lightly browned on all sides, about 5 minutes.
06 - Stir in mango puree, coconut milk, tomato paste, and honey. Bring mixture to a gentle simmer.
07 - Reduce heat to low, cover, and cook for 15 to 20 minutes, or until chicken is cooked through and sauce has thickened to desired consistency.
08 - Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and sliced red chili, accompanied by steamed basmati rice or naan.

# Expert Advice:

01 -
  • The way sweet mango balances warming spices creates layers of flavor that make people pause and ask whats in it
  • Its naturally gluten-free and dairy-free, so everyone at your table can enjoy it without modifications
  • The sauce is luxurious enough for dinner guests but simple enough for a Tuesday night
02 -
  • Dont skip toasting your spices in hot oil—that step releases essential oils and deepens the entire flavor profile
  • The sauce will continue thickening as it rests off heat, so dont panic if it seems slightly thin when you turn off the stove
  • If your mango isnt sweet enough, the honey is there to bridge the gap between fruit and spice
03 -
  • Room temperature coconut milk incorporates more smoothly and prevents curdling
  • If the sauce tastes too acidic from the tomatoes, a pinch of sugar or extra honey balances it out

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