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Easy Mango Chicken Curry Recipe

Easy Mango Chicken Curry Recipe

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This Easy Mango Chicken Curry is a sweet, savory, and slightly spicy dish that’s perfect for a quick and flavorful dinner. The natural sweetness of ripe mango blends perfectly with aromatic spices to create a creamy, delicious curry. It’s easy to make, comes together in less than an hour, and tastes like something you'd order from a restaurant. Serve it with rice or naan for a complete, satisfying meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Chicken Recipes
Servings 6

Equipment

  • Large pot, skillet, or Dutch oven (for cooking the curry)
  • Knife and cutting board (for chopping onions, garlic, and chicken)
  • Measuring cups and spoons
  • Blender or immersion blender (to make the mango puree)
  • Wooden spoon or spatula

Ingredients
  

  • 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 garlic cloves (minced)
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil or coconut oil
  • 1 large onion (chopped)
  • 3 garlic cloves (minced)
  • 1-inch piece of ginger (grated)
  • 2 large ripe mangoes (peeled and pureed)
  • 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
  • 1/2 cup coconut milk (unsweetened)
  • 1/2 cup chicken broth (or water)
  • 1 tbsp white vinegar or lemon juice (for tang)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp chili powder (optional, for heat)
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 tsp salt (or to taste)
  • 1 tbsp chopped cilantro (for garnish)

Instructions
 

  • In a large bowl, combine turmeric, cumin, salt, minced garlic, and lemon juice.
  • Add the chicken pieces to the marinade and mix well, ensuring each piece is coated.
  • Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).
  • Peel and dice the ripe mangoes.
  • Blend the mango pieces in a blender until smooth. Set aside.
  • Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
  • Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally until lightly browned. Remove the chicken from the pot and set it aside.
  • In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
  • Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
  • Add turmeric, cumin, coriander, garam masala, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
  • Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
  • Pour in the chicken broth and coconut milk. Stir well to combine.
  • Add the mango puree to the pot and stir well.
  • Return the chicken to the pot. Stir to coat the chicken in the curry sauce.
  • Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
  • Taste the curry and adjust the seasoning, adding more salt, chili powder, or lemon juice as needed.
  • Serve hot with steamed rice, basmati rice, or naan. Garnish with fresh cilantro. Enjoy!
Keyword Mango Chicken Curry