Mango Chicken Curry (Printable)
Tender chicken cooked in a creamy mango and coconut sauce with warm spices and a hint 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 (optional)
18 - Salt and pepper, to taste
→ Garnish and Serving
19 - Fresh cilantro leaves, chopped
20 - Sliced red chili (optional)
21 - Cooked basmati rice or naan
# How To Make It:
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 absorption.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add 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.
04 - Add cumin, coriander, garam masala, and chili powder to the pan. Toast spices for 1 minute while stirring constantly to release essential oils.
05 - Add 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 if using. Stir to combine and bring mixture to a gentle simmer.
07 - Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is fully cooked through and sauce has thickened to desired consistency.
08 - Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
09 - Plate hot curry over steamed basmati rice or with naan bread. Garnish generously with fresh cilantro and sliced red chili if desired.
# Tips from dashanddishes:
01 -
- The way sweet mango and warming spices dance together makes this curry feel like a cozy hug from an old friend
- One pot, minimal cleanup, and the kind of leftovers that taste even better the next day
02 -
- Do not skip the yogurt marinade, it is what ensures the chicken stays meltingly tender
- If your mango is not perfectly ripe, add the honey to balance the flavors
03 -
- Use fresh mango when it is in season for the brightest flavor, but high quality frozen mango puree works beautifully
- Pat the chicken dry before marinating if it has excess moisture, helping the spices adhere better