Description
This Mango Chicken Curry features a silky coconut curry sauce blended with ripe mango, juicy chicken pieces, and warm spices. It’s sweet, savory, and bursting with tropical flavor—perfect for an easy yet impressive dinner.
Ingredients
2 tbsp coconut oil
1 large yellow onion, chopped (1½ cups)
1 red bell pepper, chopped
2 tbsp fresh ginger, minced
2 tbsp garlic, minced
3 tbsp red curry paste
2 tsp ground coriander
2 tsp yellow curry powder
½ tsp ground cumin
2 cups ripe mango, chopped (divided)
1 (13.5 oz) can full-fat coconut milk
1¼ lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
Optional: ⅓ cup chopped cilantro, lime zest and juice, fish sauce, kaffir lime leaves
Cooked rice, for serving
Instructions
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Heat coconut oil in a large pot over medium heat. Add onion and bell pepper; sauté for 7–9 minutes.
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Add garlic, ginger, and spices (curry paste, coriander, curry powder, cumin, and salt to taste). Cook for 1–3 minutes.
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Add 1 cup mango and cook for 1 minute. Shake the coconut milk well and pour into the pot. Bring to a boil, reduce to a simmer, and cook for 10–15 minutes.
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Carefully transfer sauce to a blender and blend until smooth. Return to pot.
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Add chicken to the blended sauce and simmer, covered, for 8–15 minutes until cooked through.
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Stir in remaining mango and optional additions like cilantro, lime juice/zest, or fish sauce. Adjust seasoning to taste.
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Serve over rice and garnish with more cilantro if desired.
Notes
- Blending the sauce creates a smooth, creamy base.
- Adjust sweetness or salt as needed before serving.
- Use fresh or frozen (thawed) mango.
- Best with chicken thighs for tenderness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: thai inspired
