This Indian spiced chicken mango curry is packed with great flavours and can be made with either fresh or frozen mangoes. A delicious chicken curry that’s ready in just 30 minutes!
This chicken mango curry is a great way to lighten up curry night! The bright flavour of mango brings a fresh note that is perfect for Spring and Summer meals.
Don’t worry if you don’t have fresh mangoes. You can absolutely use frozen mangoes for this chicken curry.
Ingredients and substitutions
A few notes about the key ingredients …
Mangoes – You can use fresh or frozen mangoes for this recipe. I think fresh are nicest if available.
Chicken – You can use either boneless, skinless chicken breast or boneless, skinless chicken thighs. For chicken thighs, you’ll need 5 or 6.
Mild Curry Powder – This is the powdered Indian curry powder. I use mild, but you can use a spicier version if you prefer. If you don’t have powdered curry powder, you could use an Indian curry paste, such as Madras curry paste. It will introduce a slightly different flavour and come with a bit of extra spice, so you may wish to decrease the added spices accordingly.
Kashmiri Chili Powder – I love to add a little bit of heat to my curry for a bit of a sweet and heat curry. , Kashmiri chili powder is a perfect addition if you have it on hand. If not, you could add a pinch of cayenne instead. You can certainly omit both if you prefer no heat at all.
How to make chicken mango curry
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start this curry by softening the onion in a bit of oil until softened and then add the spices.
- Add the tomato paste and ginger garlic paste (or grated ginger and minced garlic) and cook briefly in the pan.
- Add the coconut milk to the skillet.
- Add the chicken to the skillet. Bring to a simmer, then cover the pan and simmer for 5-7 minutes or until the chicken is cooked through.
- Add the mango to the skillet. Simmer uncovered together with the chicken to distribute the flavour and soften the mango.
- Finish the curry with a squeeze of fresh lime and some fresh cilantro.
Recipe video
Recipe tips!
- The best thing about curries that you make at home is that you can tweak the spicing exactly to your taste. Adjust the amount of curry powder and the bit of heat (or omit it altogether). I always suggest starting with the lowest suggested amount and working up from there.
- If you love this mango chicken curry, be sure to try my Thai-inspired mango chicken, too.
Making ahead, storing and freezing
Curries tend to hold really well in the refrigerator, so if you need to, this is a good dish to make ahead. Rewarm on the stovetop.
Refrigerate leftovers in the refrigerator for up to 3 days.
You could freeze this curry, though the texture may change slightly from freezing and thawing.
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Get the Recipe: Chicken Mango Curry
Ingredients
- 2 teaspoons cooking oil
- 1/4 cup onion, diced
- 1 teaspoon fresh garlic, minced (or use 1 Tbsp ginger garlic paste to replace the garlic and ginger)
- 1 teaspoon fresh ginger, grated
- 1 Tablespoon mild curry powder, *see Note 1 below
- 1/4 teaspoon Kashmiri chili powder, or a pinch of cayenne
- 1/2 teaspoon garam masala
- 1 1/2 Tablespoons tomato paste
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces *see Note 2 below
- 13.5 oz (400 ml) coconut milk
- 1 1/4 – 1 1/2 cups fresh or frozen mango, cubed
- Juice of 1/2 lime
- salt and freshly ground pepper
- 1/2 cup cilantro, chopped, plus more for serving
For serving:
- black sesame seeds, optional
- fresh cilantro
- lime wedges, for drizzling
Instructions
- Tip! If you'd like to serve this curry with rice, start the rice cooking before starting the curry.
- Heat the cooking oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until softened, about 3-4 minutes. Add the ginger garlic paste (or the ginger and garlic), together with the spices and the tomato paste. Cook together, pressing the tomato paste into the spices, for another 30-45 seconds.
- Tip! If your skillet doesn't have a lid, cover the skillet with a large baking sheet or aluminum foil.
- Add the coconut milk to the skillet and stir until smooth. Add the diced chicken. Bring to a simmer, then lower the heat to medium-low, cover the skillet and simmer covered for 5-7 minutes.
- Remove the lid. Add the mango to the skillet and simmer with the chicken for another 5-7 minutes to blend the flavours and soften the mango. (I like to use a potato masher to break up the mango just a bit at this point.)
- Add the lime juice to the skillet and then taste and add salt and pepper, as needed. You can stir in a bit more curry powder at the end as well, if you like. Finish the curry with the fresh cilantro.
- Serve garnished with black sesame seeds, additional cilantro and lime wedges for drizzling. This curry is nice served with basmati rice and some naan for dipping in the plentiful sauce.
Notes
More Indian chicken curry recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
My wife says one star for me, I used skinless boneless chicken breasts cut to bite size. I followed exactly what you printed except my wife doesn’t like cilantro so I used parsley. The heat for us was perfect. Was delicious! Incredible how easy this was to put together and on the table. I made the basmati rice ahead of time. My wife says this is a keeper for us.
Thanks for sharing..well done. The video to show us is on point and just perfect.
Thanks so much, Pat :) So glad you enjoyed it!
Great recipe! I had chicken thighs on hand so I used them minus the skin and trimmed of most of the fat. This was not too spicy and the flavor was even better as leftovers. Yum! Thanks!
Thanks so much, Sharon :)
Can one use Rotisserie chicken in this recipe ?
Hi Linda and sure. Just add the chicken when specified, but skip the covered cooking part.
Thanks Jen! This morning while trying to plan for dinner tonight, this recipe arrived in my inbox, so decision made. Quick and easy to put together and flavourful! I didn’t have time to make Naan bread, but it definitely would be great to serve with this meal.
So glad you enjoyed it, Barb! Thanks so much :)
Could you use pork instead of chicken?
Hi Marie, I have never tried this one with pork. Pork is not typically a meat used in Indian curries. That said, if it’s something you’d like to try, you certainly could.