Mango Chicken Curry

Indian food is definitely a hit at our house. My family loves dishes like coconut chicken curry, so I’m always looking for new ways to put an easy spin on authentic dishes. This mango chicken curry is full of flavor and protein without being spicy.

How to Make Mango Chicken Curry

I love simple recipes that pull together quickly and only dirty one pan. Even better when they’re packed with flavor and healthy. The fresh mango adds a nice sweetness to the dish, while the coconut milk makes it rich and creamy. And the chicken just soaks all of that flavor in.

Chicken thighs stay a little moister and add more flavor. If you have boneless, skinless chicken breasts, then those work too. I like to precook my proteins for the week in bulk so I always have shredded chicken to throw into a dish like this. It cuts the recipe time down even more! If you’re using pre-cooked chicken instead of raw, then you’ll just need to warm it up in the sauce at the end of the recipe.

Fresh mango tastes really good here but you can also use frozen and thawed if desired. The prep will be faster and easier with frozen. Just be sure to cut your mango into bite-sized pieces. If using fresh, try to pick a sweet mango, not an underripe one. Not only are they harder to prepare, but the taste isn’t as developed.

You should be able to find all of these ingredients at your regular grocery store.

Turn up the Heat

Some recipes call for a curry paste or red curry to add some heat, but I prefer using my homemade curry powder. It combines the sweet flavors of herbs like clove and fennel with savory ones like coriander and cumin. And when you make your own you can control the spice level. Add more red pepper flakes for more of a kick, or omit it altogether if your family doesn’t like spicy.

If you don’t want to make your own, then opt for your favorite organic blend. Curry that’s more yellow is usually less spicy, while orange or reddish curry packs a punch.

What to Serve it With

For a long time, our family didn’t eat grains. Now that we’ve healed our guts I feel okay about having some grains in moderation. White rice is one of those grains. Basmati rice and jasmine rice from Thailand are my go-to options when I occasionally eat rice because they’re lower in arsenic than other options.

Cauliflower rice is another good choice, especially if you’re wanting to go lower on the carbs. You could also make some coconut rice to serve the curry with too. It’s basically white rice cooked in coconut milk, sometimes with added coconut flakes, for a sweeter, creamier take on rice.

Traditionally curry is often served with naan bread. Unless it’s properly prepared Einkorn flour though our family doesn’t really eat regular bread. If you’re really craving some naan I have a grain-free flatbread recipe that’s a good substitute.

Mango Chicken Curry Recipe

Make Indian food at home with this recipe for mango chicken curry. Deliciously spiced with ginger, garlic, turmeric, and cumin, this recipe has very little heat.

Prep Time 25 minutes mins

Cook Time 37 minutes mins

Total Time 1 hour hr 2 minutes mins

Calories 526kcal

Author Katie Wells

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Servings

8

1x2x3x

Equipment

• Large skillet
• Blender, immersion blender, or hand blender

Ingredients

• 1 large onion (diced)
• 1 red bell pepper (diced)
• 4 cups mango (divided, diced)
• 5 cloves garlic (minced)
• 1 inch fresh ginger (minced)
• 2 TBSP coconut oil
• 2 cans coconut milk (full-fat, canned)
• 3 TBSP curry powder
• 1 TBSP cumin
• 1½ tsp salt
• 4 lbs chicken (diced)

Instructions

• Add the coconut oil to a large skillet or frying pan and heat over medium heat.
• Saute the diced onion and bell pepper until tender.
• Add the minced garlic cloves and ginger and saute for an additional minute.
• Remove the skillet from the heat and transfer the sauteed vegetables to the blender if using.
• Add the full-fat coconut milk, curry powder, cumin, 2 cups of mango, and salt to the sauteed vegetable and blend or puree with an immersion blender until smooth.
• Return the pureed curry sauce to the pan and add the raw, diced chicken and the remaining ripe mango chunks.
• Cook over low heat, stirring frequently, for about 30 minutes or until the chicken is cooked through and tender.
• Serve over rice or cauliflower rice and enjoy.

Nutrition

Nutrition Facts

Mango Chicken Curry Recipe

Amount Per Serving

Calories 526 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 26g163%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 82mg27%

Sodium 530mg23%

Potassium 673mg19%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 13g14%

Protein 24g48%

Vitamin A 1543IU31%

Vitamin C 54mg65%

Calcium 65mg7%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

• If you’d like you can add additional diced vegetables when you add the chicken.
• Garnish with lime juice or fresh cilantro if desired.

Leftovers and Storage

If there are any leftovers, store them in an airtight container in the fridge. Curry is one of those dishes that tastes even better the next day as the flavors have had more time to meld. Just store the sauce and chicken separately from the rice for easier reheating.

What are your favorite things to serve with curry recipes? Does your family prefer spicy or sweet? Leave a comment and let me know!