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Mango Chicken Curry

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4 from 13 reviews

Mango Chicken Curry is a luscious and vibrant Thai-inspired dish that combines tender chicken pieces with a rich coconut curry sauce infused with sweet, ripe mangoes. This flavorful dish features a smooth, blended mango coconut curry base with chunks of fresh mango added at the end, creating a perfect harmony of sweet and savory notes. Ideal for a comforting dinner, it pairs beautifully with basmati rice and can be customized with fresh herbs and lime for extra zest.

Ingredients

Main Ingredients

  • 2 tablespoons coconut oil
  • 1 large yellow onion, chopped (about 1–1/2 cups)
  • 1 red bell pepper, chopped
  • 2 tablespoons minced fresh ginger, coarsely chopped
  • 2 tablespoons garlic, coarsely chopped
  • 3 tablespoons red curry paste (Thai Kitchen® preferred)
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 cups ripe mango, peeled and chopped (preferably Ataulfo or yellow honey mangoes)
  • 1 (13.5-ounce) can full-fat coconut milk (shelf stable)
  • 1–1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs recommended)

Optional Additions

  • 1/3 cup chopped fresh cilantro
  • Zest and juice of 1 lime
  • 1 tablespoon fish sauce
  • 2–3 kaffir lime leaves
  • Fine sea salt, to taste
  • Cooked basmati rice, for serving

Instructions

  1. Sauté Vegetables: Heat coconut oil in a large pot over medium heat until hot. Add the chopped onion and red bell pepper. Sauté occasionally until softened, about 7–9 minutes. Add garlic and ginger, cooking for an additional minute until fragrant.
  2. Cook Spices and Curry Paste: Stir in the red curry paste, ground coriander, yellow curry powder, ground cumin, and 1 teaspoon of salt. Cook constantly for 1–3 minutes until the mixture becomes very fragrant. If the spices start sticking, add a little more oil and reduce the heat slightly.
  3. Add Mango and Coconut Milk: Stir in 1 cup of mango and cook for 1 minute. Vigorously shake the coconut milk can and pour it into the pot. Bring the mixture to a boil over high heat, then reduce to a low simmer and cook for 10–15 minutes for flavors to meld.
  4. Prepare Chicken and Blend Sauce: While simmering, cut chicken into 1-inch pieces. Carefully transfer the sauce to a blender (secure the lid tightly). Blend until smooth, using a hot/soup setting if available; otherwise, cover the lid with a towel to release steam safely. Return the sauce to the pot.
  5. Simmer Chicken: Heat the blended sauce over medium-low heat until simmering again. Add the chicken pieces, stir well, cover, and cook for 8–15 minutes until fully cooked (8 minutes for breast, up to 15 for thighs). Check doneness by cutting into the thickest piece; it should be white throughout.
  6. Finish Curry: Turn the heat to very low and gently stir in the remaining 1 cup mango. If desired, add the chopped cilantro, lime zest and juice, fish sauce, and kaffir lime leaves. Adjust seasoning to taste, adding salt, fish sauce, or sugar as needed for balance.
  7. Serve: Serve the mango chicken curry hot over cooked basmati rice. Garnish with additional cilantro if desired. Enjoy the harmonious blend of sweet, savory, and aromatic flavors!

Notes

  • Curry pastes differ in spiciness; Thai Kitchen® is mild and kid-friendly, while Maesri® offers stronger heat and flavor.
  • Honey mango varieties (Ataulfo or yellow mango) are preferred for their sweetness and creaminess; ripe mangoes should yield slightly to gentle pressure. Frozen mangoes are a viable alternative but cut larger pieces smaller.
  • Use shelf-stable, full-fat coconut milk for the best texture and flavor; avoid lite coconut milk or cream of coconut for this recipe.
  • Optional flavor boosters include fresh lime juice and zest, cilantro, fish sauce, and kaffir lime leaves.
  • For cooking basmati rice: rinse thoroughly until water runs clear, soak 5–10 minutes, boil for 5–6 minutes without reducing heat, then drain and fluff. This method is specific to basmati rice only.
  • When blending hot curry sauce, use proper precautions to allow steam to escape safely, such as a soup cycle or towel on the blender lid to prevent splattering.
  • Leftovers store well in an airtight container in the fridge for 3–5 days or frozen up to 3 months. Fully thaw before reheating.

Find it online: https://bitezly.com/mango-chicken-curry/