Mild mango chicken curry is a comforting, gently sweet curry. Tender bites of chicken breast and ripe mango swim in a creamy coconut gravy for a dish that feels like sunshine in a bowl. This one-pot recipe comes together in under 40 minutes and delivers big flavour with minimal fuss.
*Food paradise, not actual paradise.
If you prefer a spicier version, try a Thai-inspired braised coconut curry chicken thigh and add chilli to taste.
Chicken curry with mango
This recipe is inspired by a favourite curry from a long-ago restaurant visit in Canada, and it still evokes that memory every time I make it. The flavours are reminiscent of a mild chicken korma: sweet, coconutty and soothing. Adding fresh ripe mango gives it an extra tropical lift.
Bright and golden like a little piece of tropics, this mango chicken curry is ideal for anyone who prefers their curries mild. The recipe uses only half a teaspoon of chilli powder, which you can increase or omit depending on your taste.
Classic curry aromatics—sautéed onion, plenty of garlic, grated ginger, and warming spices like ground coriander, cumin and curry powder—form the base. They’re simmered with coconut milk and mango, blended into a silky sauce, then finished with sliced mango and fresh herbs for texture and brightness.
Recipe Tips and Notes
- I used two large mangoes: one blended into the sauce and the other sliced in at the end for texture.
- Mangoes can be awkward to cut because of their shape and large flat stone. A simple technique: stand the mango upright with the pointy end facing you. Slice down on either side of the stone to create two rounded cheeks and a middle piece. Scoop the flesh from the cheeks with a large spoon and slice.
- If you’re handling the middle section, remove as much flesh as you can or peel and trim the edges carefully—any extra mango can go straight into the pot.
- Use ripe mangoes for the best sweet, juicy flavour.
- I prefer boneless skinless chicken breasts because they’re easy to slice, but boneless thighs work well too if you want richer meat.
- Finish with chopped fresh cilantro (coriander) and a sprinkle of nigella seeds for a lovely contrast and a visual flourish.
Serving suggestions
At home we usually build a simple curry spread. For a family of four our typical order includes:
- a main dish each
- a vegetable side
- bread
- rice
- poppadoms
- and occasionally an extra treat we weren’t sure about until the last minute
For a home-cooked meal, I usually pare the menu to two main dishes—one meat and one vegetarian—since recipes often serve multiple people. With the mango chicken curry as the star, a balanced at-home menu could be:
- Chicken curry with mango
- Paneer tikka masala – soft cheese cubes in a silky masala sauce
- Aloo gobi – cauliflower and potato cooked in mild spices
- Homemade naan bread
- Coconut rice or plain basmati
Storage and leftovers
Curries are excellent for batch cooking and freezing. This mango chicken curry keeps well in an airtight container in the freezer for up to three months. When you’re ready to eat it, thaw overnight in the fridge and reheat gently on the hob.
Tip: use full-fat coconut milk when making this curry. Reduced-fat coconut milk can separate and become grainy after freezing and reheating, which affects texture.
Leftovers stored in the fridge in an airtight container will stay fresh for 3–4 days.
More curry recipes to try
- Chinese Chicken Curry
- Chickpea and Butternut Squash Curry
- Chicken Katsu Curry (Air Fryer Recipe)
- Indian Kofta Curry (Meatball Curry)
- Yellow Chicken Curry
Mango Chicken Curry
Ingredients
- 1 tbsp vegetable oil, or ghee
- 1 onion
- 3 cloves garlic
- 1 tbsp grated ginger
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tbsp curry powder
- 1/2 tsp ground chillies
- 700g / 1½ lbs skinless boneless chicken breasts or thighs, sliced
- 2 large mangoes, peeled and sliced, divided
- 250ml / 1 cup chicken stock
- 400ml / 14 oz coconut milk, full fat
- 1-2 tbsp chopped fresh cilantro (coriander)
- 1 tsp nigella seeds, for garnish
Instructions
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Heat the oil or melt the ghee in a large pan. Fry the sliced onion over medium heat for about 10 minutes until slightly browned, adding a splash of water if they start to stick. Add the pressed garlic and grated ginger and cook for 30 seconds, stirring. Add the ground coriander, cumin, curry powder and chilli powder. Stir and cook for about a minute until fragrant.
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Add half the mango pieces, the chicken stock and half the coconut milk. Simmer for 5–7 minutes, then blend the sauce with a stick blender or in a blender until smooth. Return the sauce to the pan and stir in the remaining coconut milk, bringing it back to a gentle simmer.
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Add the sliced chicken and the remaining mango slices. Simmer gently for about 20 minutes until the chicken is cooked through and the sauce has thickened slightly. Stir in chopped cilantro and serve with rice.
Nutrition
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Carbohydrates: 18g
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Protein: 29g
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Fat: 18g
Nutrition information is automatically calculated and should be used as an approximation.
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