Mango Chicken Curry (Printable)

Tender chicken simmered in fragrant mango and coconut sauce, balanced with warming spices and a touch of sweetness.

# What You'll 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 Steps:

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

# Expert Suggestions:

01 -
  • The way coconut milk mellows the mango sweetness creates this impossibly velvety sauce that clings to every piece of chicken
  • It somehow tastes like it simmered for hours but actually comes together in under an hour
  • The yogurt marinade makes the chicken so tender you could cut it with a spoon
02 -
  • Don't skip the step of toasting your spices in hot oil before adding liquid. This is where all the flavor lives and what separates home curry from takeout quality
  • If your mango isn't quite ripe enough, the sauce will taste too tart. Add the honey but taste as you go
  • The sauce will continue to thicken as it cools, so don't reduce it too much on the stove
03 -
  • Use a microplane to grate your ginger so it virtually disappears into the sauce instead of leaving stringy bits
  • Let the curry rest off the heat for 5 minutes before serving. This simple step makes the flavors come together remarkably

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