Mango Chicken Curry

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With its exquisite blend of tropical fruity sweetness, savory umami notes, and creamy coconut, this Mango Chicken Curry is easy to make and is sure to become a family favorite! It’s a fuss-free, one-pot dish that’s naturally dairy and gluten-free and also freezes and reheats well for leftovers.

What is Mango Chicken Curry?

Mango is one of those fruits that was destined for adding to savory dishes. Its complex tropical flavor with notes of peach, pineapple, citrus and apricot blend so beautifully with savory ingredients and they add a nice buttery, velvety texture. Chicken and mango in particular make the perfect companions. And when you add coconut to the mix, well that’s just a match made in heaven. This mango chicken curry blends classic Thai flavors to create a truly delicious dish that the whole family will love – mine certainly does!

Mango Chicken Curry Ingredients

Here is what you’ll need to make this mango chicken curry along with ideas for substitutions:

• Chicken: You can use boneless, skinless chicken breasts or thighs, whichever you prefer. Alternatively you can also use fish, pork, lamb or beef. If using fish, reduce the cooking time by a few minutes and check for doneness.
• Mango: Choose ripe mangoes for the most flavor. You can substitute frozen mango if you can’t find fresh.
• Coconut Milk: Use full-fat for the best flavor and to get that velvety texture in the sauce. Coconut cream works too, but it’s thicker so you may need to add a little water or chicken broth.
• Thai Red Curry Paste: Use any brand of your choice. Check the Asian section in your grocery store. I’ve been happy with this Thai Red Curry Paste.
• Curry Powder: Use a good store-bought brand or make your own, which I always highly recommend for the best flavor. Check out my homemade Curry Powder.
• Onions and Garlic: I always recommend fresh garlic over the pre-minced jarred stuff; the flavor is better and more potent.
• Ginger: Ginger is a key flavor component in this dish. Don’t be tempted to substitute ground ginger because it’s no substitute for the flavor of fresh.
• Thai Red Chili Pepper: This adds a touch of heat. Remove the seeds and membranes (the membranes are where most of the heat is) to reduce some of the heat. If you prefer no heat, omit the chili (and make sure to select a red curry paste that is mild; the paste I link to above is milder than many).
• Coconut Oil: This cooking oil will contribute a little more of that coconut flavor. You can also use ghee or another cooking oil of your choice.
• Fish Sauce: A key ingredient in Thai cuisine, it adds an incredible dose of umami and flavor depth. You can find it in the Asian section of most well-stocked grocery stores or buy it online. It isn’t critical and you can omit it if you wish, but if you cook a lot of Asian food it’s an ingredient that belongs in your cupboard.
• Kaffir Lime Leaves: Another staple ingredient in Thai cuisine, they add an intensely aromatic and floral citrus flavor to your dishes, combining lime, lemon and mandarin flavor undertones. Fresh kaffir lime leaves are best (find them in the refrigerator or frozen section of Indian and Asian grocery stores), but you can substitute dried kaffir lime leaves if you can’t find fresh. Alternatively, while it’s not the same flavor profile, you can substitute 1/2 teaspoon of fresh lime zest.
• Lime Juice: Added at the very end, the acidity cuts through and helps balance the sweetness of the mango and coconut. For the best flavor use fresh lime juice, not bottled.
• Cilantro: Sprinkled on top at the time of serving, it adds both flavor and a nice pop of color.

Chef Tips

• Select ripe mangoes for maximum flavor. As they ripen, mangoes get softer so choose them by giving them a squeeze. If your fingers make an indentation, they’re ripe. Mangoes will also continue to ripen at room temperature, so if they’re not quite ripe today just give them a little more time.
• Be sure to use full-fat coconut milk. That’s key for both flavor and texture.
• Don’t skip the sauteing. Sauteing the onions, garlic, ginger, red curry paste and spices are all key to coaxing out the maximum flavor.

Mango Chicken Curry Recipe

Note: If you prefer some chunks of mango in your sauce, set some of the mango aside to add in towards the end.

Heat the coconut oil in a Dutch oven over high-sided skillet over medium-high heat. Add the onion and saute until soft and translucent, 4-5 minutes. Add the garlic, ginger, chili pepper, red curry paste and curry powder and cook for another minute. Add the mango and cook for another 2-3 minutes. Stir in the coconut milk and fish sauce and simmer for 10 minutes. Transfer to a blender (careful, it’s hot) or use a blend stick and puree until smooth. Return the sauce to the skillet, add the chicken, lime leaves, and simmer for 10-15 minutes, or until the chicken is cooked through, stirring occasionally. Add lime juice to taste. Add more salt as needed. If you prefer it sweeter you can add a pinch of sugar. If you want more savory, add some more fish sauce. Discard the lime leaves.

Storage, Freezing and Reheating

This dish is even better the next day after the flavors have had more time to meld, so it’s the perfect make-ahead dish. Stored in the fridge in an airtight container, this mango chicken curry will keep for up to 3 days. Reheat it either on the stovetop or in the microwave over low/gentle heat. If the sauce has thickened too much, thin it out with a little chicken broth, water or coconut milk. This dish also freezes well for up to 3 months. Let it thaw slowly in the fridge overnight.

Serving Suggestions

Serve with steamed jasmine rice and/or roti garnished with cilantro and some lime wedges if desired. For a pop of red you can also add some sliced red Thai chilies. Crushed dry-roasted salted cashews also make a great topping for some contrasting crunch. While this is a Thai-inspired dish, feel free to serve it with some fresh naan or sourdough naan and mango chutney. A leafy green salad or cucumber raita makes a refreshing accompaniment.

Enjoy!

For more delicious curry recipes try my:

• Butter Chicken
• Chicken Tikka Masala
• Egg Curry
• Palak Paneer
• Tandoori Chicken
• Eggplant Curry
• Chicken Biryani
• Chicken Xacuti
• Shrimp Curry
• Chana Masala
• Dal Palak
• Masoor Dal
• Balti Chicken
• Lamb Curry