Mango Chicken Curry (Printable Version)
Creamy curry featuring tender chicken in mango and coconut sauce with warming spices.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain yogurt (dairy-free if needed)
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt
→ Curry Base
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 tsp garam masala
13 - 1/2 tsp chili powder (adjust to taste)
→ Mango Sauce
14 - 1 large ripe mango, peeled and pureed (about 1 cup)
15 - 1 can (13.5 oz) coconut milk
16 - 1 tbsp tomato paste
17 - 1 tbsp honey or maple syrup (optional)
18 - Salt and pepper, to taste
→ Garnish and Serving
19 - Fresh cilantro leaves, chopped
20 - Sliced red chili (optional)
21 - Cooked basmati rice or naan
# Method:
01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly and marinate for at least 15 minutes, up to 2 hours refrigerated for optimal flavor infusion.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add finely chopped onions and sauté until golden and softened, approximately 5 minutes.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add ground cumin, coriander, garam masala, and chili powder. Toast spices for 1 minute while stirring constantly to release their essential oils.
05 - Add the marinated chicken pieces to the skillet. Cook until lightly browned on all sides, about 5 minutes.
06 - Pour in mango puree, coconut milk, tomato paste, and honey (if using). Stir well to combine and bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through and sauce has thickened to desired consistency.
08 - Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and sliced red chili, accompanied by steamed basmati rice or warm naan bread.
# Chef's Tips:
01 -
- The way mango sweetness tames the spice heat creates something absolutely magical
- One pot means less cleanup and more time enjoying the meal
02 -
- Don't skip the yogurt marinade, it's what makes the chicken incredibly tender
- The sauce will continue thickening as it stands, so don't reduce it too much
03 -
- Toast your spices in a dry pan before adding oil for even more depth
- Add a splash of lime juice right before serving to brighten everything