Mango Chicken Curry
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Mango Chicken Curry is a flavorful dish combining tender pieces of chicken with a rich and aromatic curry sauce infused with the sweet and tangy flavor of mangoes! Enjoyed with fluffy rice or warm naan, this is a wonderful weeknight dinner the whole family will love.
You’re going to love my other curry recipes, like Chicken and Broccoli Coconut Curry, Thai Coconut Curry, Chickpea Curry, Thai Chicken Curry with Coconut Milk, and One Pot Chicken Curry and Rice.
Why This Recipe Works
Sweet & Savory: The beauty of this mango curry chicken is the balance of flavors! The bold spices in the curry perfectly balance the sweet, juicy mangoes, making it the best combination of sweet and savory flavors! Plus, we add plain yogurt for a creamy and delicate texture that really brings everything together.
Easy & Quick: This mango curry with chicken is the perfect option for a busy weeknight meal! It takes minimal prep and effort, and is made in just one pan. In less than 40 minutes, you can make a flavorful dish for the whole family!
Ingredients
- Salt: Add about 1 teaspoon of salt to start, then add more at the end if needed!
- Chicken Breast: I used 2 large chicken breasts here, but you can add more if your chicken breasts are smaller. If you prefer, you can use boneless, skinless chicken thighs. You will need about 4-5.
- Mango: Freshly diced mango works great, or frozen and thawed mango if you have it on hand!
- Yogurt: Plain yogurt will create a thick and creamy sauce that is so good!
Here’s How to Make It
- Cook Onions: Heat the oil in a large skillet, shallow casserole or frying pan over medium high heat. Once it is shimmering, add the onions and cook until soft and starting to brown. (photos 1-2)
- Add Aromatics & Spices: Stir in the minced garlic and ginger, and cook for a minute until fragrant. Then, stir in the curry powder, cumin, turmeric and salt, and cook for a minute more. (photos 3-5)
- Add Chicken: Add the chicken and stir so that the pieces are coated in the onion and spice mixture. Cook for another 5 minutes or so, stirring occasionally until the chicken is no longer visibly raw (though the pieces will not yet be cooked through!). (photos 6-7)
- Make Sauce: Stir in the mango, yogurt, water, and almond flour, and reduce the heat to medium. allow the curry to simmer for 10 minutes until the sauce has thickened and the chicken pieces have cooked through. (photos 8-9)
- Serve: Check to see if you want to add any more salt before serving with rice and cilantro. Enjoy! (photo 10)
Expert Tips
- For best results, use coarse almond flour rather than superfine almond flour! This will create the best texture!
- For a sweeter curry, use riper mangoes. For a more savory curry, use mangoes that are still slightly hard and unripe!
- Check for the ripeness of the mango by feeling how hard it is. It should be firm but give slightly when it is perfectly ripe.
- To balance the sweetness of the curry, you can serve with a lime wedge for a hint of extra acid.
Frequently Asked Questions
Serve your easy mango curry with a bed of piping hot rice and freshly chopped cilantro! You can also add some naan or pita on the side to soak up some of the extra sauce. If desired, add a veggie on the side like roasted broccoli!
Definitely! Just make sure to thaw them and drain the excess liquid before adding them to the sauce.
This mango Indian chicken can be stored in an airtight container in the refrigerator for up to 3 days! It reheats well in the microwave, too.
More Recipes to Try
- Tandoori Chicken
- Instant Pot Chicken Tikka Masala
- Best Pad Thai Recipe with Peanut Sauce
- Thai Chicken Salad
- Thai Drunken Noodles
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Mango Chicken Curry
Ingredients
- 2 tbsp oil
- 1 brown onion, sliced
- 2 tsp minced garlic
- 4 tsp minced ginger
- 1 tbsp yellow curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 2 large chicken breasts, diced, or 3 medium chicken breasts
- 2 cups chopped mango, fresh or thawed
- 1 cup plain yogurt
- ½ cup water
- ½ cup almond flour, or regular flour, see note
- chopped cilantro, to serve
- cooked rice, to serve
Instructions
- Heat the oil in a large skillet, shallow casserole or frying pan over a medium high heat. Once it is shimmering, add the onions and cook until soft and starting to brown.
- Stir in the minced garlic and ginger, and cook for a minute until fragrant. Then, stir in the curry powder, cumin, turmeric and salt, and cook for a minute more.
- Add the chicken and stir so that the pieces are coated in the onion and spice mixture. Cook for another 5 minutes or so, stirring occasionally until the chicken is no longer visibly raw (though the pieces will not yet be cooked through!)
- Stir in the mango, yogurt, water and almond flour, and reduce the heat to medium. Allow the curry to simmer for 10 minutes until the sauce has thickened and the chicken pieces have cooked through.
- Check to see if you want to add any more salt before serving with the rice and cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tiffany, this is definitely a great recipe it’s the fifth time I’ve made it. Today my son and his wife visited and they both claimed it’s the first time they’ve really enjoyed Curry. They liked it so much they took a container of the leftovers home with them. As I have mentioned in the past your level of spicing enhances the dish but does not overpower it.
This is so good and flavorful! I love how easy it is to prepare. I have made it twice and my family loved it both times. I like to add some fresh mango on too and serve with rice and broccoli.
This is the second time I’ve made this recipe. And it won’t be the last it is delicious. And again, I don’t like mangoes so I use dried apricots that goes very well with your spice mix. I also use sour cream instead of yogurt and cornstarch instead of flour. Please do not interfere with your Perfect Blend of spices. Thanks for a great recipe
Hello! Could this recipe be adapted for the Instant Pot instead of in a pan? I am so excited to make this recipe as we have some Mangoes on hand.
I’m sorry, this recipe hasn’t been tested in the instant pot so I can’t say for sure. I think it could work though! If you end up trying it, I would love to hear how it goes!
Love tacos myself these all look and sound delicious.
I see i am not the only one looking for the mango chutney recipe. I dnt see that you have posted it? I see somebody was able to have it emailed to them? Is that possible? Bcuz i cant find it jarred right now
Sorry for the inconvenience. This recipe is undergoing re-testing. I recommend the Patak’s brand Sweet Mango Chutney for something delicious and convenient. 🙂
Is it possible to email me that mango chutney recipe, I made this one time and forgot to copy the recipe
Yes, I sent it to you 🙂
Please send me the recipe also for the Mango Chutney, thank you!
The link for the homemade mango chutney did not work and when I did a search itdid not come up. Could you share please.
Hi! I’ve made this many times in the past and it’s always delicious! I also always make your mango chutney but the recipe is no longer there! Would you share it again? Thank you!
I just made this for dinner today. It was great. I love your use of spices in several of your recipes. They are an enhancement not overpowering. On this recipe you definitely want to assemble it according to the steps you lay out. And wow what a worthwhile meal. I did add a bit of diced green bell pepper I had leftover and I used sour cream instead of yogurt, I always have sour cream available. Oh, I don’t like mangoes so I used diced apricots instead. Their flavor went very well with your spices. Served with a side of cranberry sauce, not canned. Thank you for a great recipe