Mango Chicken Curry
This Mango Chicken Curry is a vibrant, one-pan dinner that combines tender seared chicken thighs with ripe mango, creamy coconut milk, and a warming spice blend. The result is a perfectly balanced sweet and spicy curry sauce that comes together in under 40 minutes. Serve over basmati rice or with warm naan for a meal that feels both exotic and deeply comforting.
Equipment
- Large deep skillet or Dutch oven
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into large chunks
- 1 large ripe mango peeled, pitted, and cubed; or 2 small mangoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 inch fresh ginger peeled and grated
- 2 tbsp curry powder good-quality blend
- 1 tsp ground turmeric
- 0.5 tsp cayenne pepper adjust to taste
- 2 tbsp tomato paste
- 0.5 cup chicken broth low sodium preferred
- 2 tbsp neutral cooking oil such as avocado or vegetable oil
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh cilantro roughly chopped, for serving
- 1 whole lime cut into wedges for serving
Instructions
- Pat the chicken thighs dry with paper towels and season all over with salt and black pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
- Add the chicken pieces in a single layer and sear for 3 to 4 minutes per side without moving them, until deep golden brown. Transfer to a plate and set aside. The chicken will finish cooking in the sauce.
- Reduce the heat to medium. Add the diced onion to the same pan and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. Scrape up any browned bits from the bottom of the pan as you stir.
- Add the minced garlic and grated ginger to the onions and cook for 1 minute until fragrant. Add the curry powder, turmeric, and cayenne pepper, stirring constantly for 60 to 90 seconds until the spices are deeply aromatic and coating the onions. This blooming step is essential for developing the full depth of flavor in the curry.
- Stir in the tomato paste and cook for 1 minute, pressing it into the spice mixture. Pour in the coconut milk and chicken broth, stirring everything together until the sauce is smooth and well combined. Bring to a gentle simmer.
- Add about two-thirds of the mango cubes to the sauce and nestle the seared chicken back into the pan. Cover and reduce heat to low. Simmer for 18 to 20 minutes, until the chicken is cooked through and the sauce has thickened to a silky consistency.
- Using two forks or a spoon, shred or slice the chicken directly in the pan to your preferred size. Stir in the remaining mango chunks and taste the sauce for seasoning. Adjust salt, cayenne, or a small squeeze of lime juice as needed.
- Remove the pan from heat and let the curry rest for 5 minutes before serving. This allows the sauce to settle and flavors to deepen. Serve over basmati rice or with warm naan, garnished with fresh cilantro and lime wedges.
Notes
For the best texture, use ripe but slightly firm mango so the pieces hold their shape in the sauce. If your mango is very sweet, reduce added salt slightly and taste as you go. Leftovers store in an airtight container in the refrigerator for up to 4 days and taste even better the next day as the flavors meld. To freeze, cool completely and store in a freezer-safe container for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce. Do not skip blooming the spices in the pan; this step is what separates a flat curry from a deeply layered one.