Get the Recipe: Chicken Mango Curry
This Indian spiced chicken mango curry is packed with flavour and can be made with fresh or frozen mangoes. A quick and easy weeknight meal!
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
Note 1: 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 to your taste. I think the stated amount is probably a minimum. Add more as you like.
Note 2: You can substitute boneless, skinless chicken thighs if you prefer. You will need 5 or 6 chicken thighs.
Be sure to read the notes above this Recipe Card for more tips and substitution suggestions, as well as step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 331kcal, Carbohydrates: 17g, Protein: 15g, Fat: 24g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 131mg, Potassium: 657mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1077IU, Vitamin C: 31mg, Calcium: 43mg, Iron: 4mg
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