Mango Chicken Curry

The first time I made mango curry, my kitchen smelled like a collision between Mumbai and a tropical fruit stand. I'd been skeptical about combining fruit with savory spices, but one spoonful changed everything. Now it's become my go-to when I want something that feels indulgent yet somehow still light enough for weeknight dinner.

Last summer, I made this for a friend who claimed she hated curry. She took one bite, went silent for a full minute, then asked for the recipe before she'd even finished her plate. There's something about the fruit element that makes people lower their guard and just dive in.

Ingredients

• Chicken thighs: Dark meat stays juicy during braising and stands up beautifully to the bold spices
• Plain yogurt: The enzymes tenderize the meat while adding a subtle tang that cuts through the rich sauce
• Fresh mango: Ripe but still slightly firm mango purees into a silky base that isn't cloyingly sweet
• Coconut milk: Full-fat canned coconut milk creates that luxurious restaurant-style consistency
• Garam masala: This warming spice blend adds depth and complexity that you just cant replicate with individual spices

Instructions

Marinate the chicken:

Combine chicken with yogurt, lemon juice, turmeric, and salt in a bowl. Let it sit at room temperature for 15 minutes or refrigerate up to 2 hours if you're planning ahead. The longer it marinates, the more tender and flavorful the meat becomes.

Bloom your aromatics:

Heat oil in a large Dutch oven or deep skillet over medium heat. Sauté onions until they turn golden brown and smell sweet, about 5 minutes. Add garlic and ginger, cooking just until you catch their fragrant aroma.

Toast the spices:

Stir in cumin, coriander, garam masala, and chili powder. Let them sizzle in the hot oil for about 1 minute, stirring constantly. This brief toasting releases their essential oils and intensifies their flavor.

Sear the chicken:

Add the marinated chicken pieces to the pot. Cook until they develop a light golden brown color on all sides, about 5 minutes. Don't crowd the pan or they'll steam instead of sear.

Create the sauce:

Pour in mango puree, coconut milk, tomato paste, and honey if using. Stir everything together until the sauce turns a beautiful sunset orange. Bring it to a gentle bubble, then immediately reduce heat to low.

Season and serve:

Taste and adjust salt and pepper as needed. Serve piping hot over fluffy basmati rice or with warm naan for soaking up every drop of that incredible sauce.

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My daughter now requests this for her birthday dinner every year. Watching her carefully scoop sauce onto her rice with the same focused determination I use tells me this recipe has officially entered the family rotation.

Make It Your Own

I've discovered that adding a handful of baby spinach during the last 2 minutes of cooking wilts it perfectly into the sauce and nobody even notices they're eating greens. Sometimes I throw in bell peppers with the onions for extra texture and color.

Serving Suggestions

A simple cucumber raita made with yogurt, mint, and a pinch of cumin cuts through the richness beautifully. I also love setting out small bowls of toasted cashews, golden raisins, and extra chopped cilantro so everyone can customize their bowl.

Make Ahead Magic

This curry actually tastes better the next day when the spices have had time to mingle and mellow. I often make a double batch on Sunday and portion it out for effortless weeknight dinners.

• Cool completely before storing in airtight containers in the refrigerator
• The sauce may separate when reheated but a quick stir brings it back together
• Freeze for up to 3 months and thaw overnight in the refrigerator

Save

There's something deeply satisfying about a dish that transports you somewhere else with just one bite. This mango chicken curry has become my personal edible vacation.

Recipe FAQs

→ What type of chicken works best for this curry?

Boneless, skinless chicken thighs are recommended as they remain tender and juicy during the cooking process. Chicken breast can be used as a substitute, but may require shorter cooking time to prevent drying out.

→ Can I make this curry dairy-free?

Yes, simply substitute the plain yogurt with a dairy-free alternative like coconut yogurt or almond yogurt. The dish will still maintain its creamy texture and rich flavors.

→ What can I use if I don't have fresh mango?

Canned mango puree works perfectly as a substitute. Look for natural, unsweetened canned mango puree to maintain the authentic flavor profile of the dish.

→ How spicy is this curry?

The heat level can be adjusted according to preference. Start with 1/2 tsp chili powder and increase gradually. For extra heat, add more chili powder or fresh green chili peppers.

→ What's the best way to serve this curry?

Serve hot, garnished with fresh cilantro and sliced red chili, alongside steamed basmati rice or warm naan bread. The dish pairs well with aromatic white wines like Riesling or Gewürztraminer.