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–+ servings
Mango Chicken Curry

Tropical Mango Chicken Curry for a Quick Family Dinner

This Mango Chicken Curry is a quick, family-friendly recipe bursting with tropical flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Chicken Breast Substitute with boneless thighs for more flavor.
  • 1 piece Ripe Mango Can be swapped with peaches for a fruity twist.
  • 1 medium Onion Use shallots for a milder taste.
  • 2 cloves Garlic Freshly minced is best for potency.
  • 1 tablespoon Ginger Use ground ginger in a pinch, but fresh is preferred.
  • 1 can Coconut Milk Substitute with cream for a non-dairy option.
  • 2 teaspoons Curry Powder Use garam masala for a different spice profile.
  • 2 tablespoons Vegetable Oil Can be replaced with olive oil or coconut oil.
  • ½ teaspoon Salt Adjust according to taste preferences.
  • ½ teaspoon Ground Turmeric Omit if not available.
  • ½ teaspoon Chili Powder Reduce quantity for a milder dish.
  • ¼ cup Fresh Cilantro Omit if not a fan; parsley can be used instead.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions for Mango Chicken Curry
  1. Heat 2 tablespoons of vegetable oil over medium heat in a large skillet. Add 1 chopped onion and sauté for 3-4 minutes until translucent.
  2. Stir in 2 minced garlic cloves and 1 tablespoon grated ginger, cooking for about 1 minute. Add 2 teaspoons curry powder, ½ teaspoon turmeric, and a pinch of chili powder, stirring for another minute.
  3. Add 1 pound of diced chicken breast to the skillet and cook for 5-6 minutes, until browned on all sides.
  4. Pour in 1 can of coconut milk and add ½ teaspoon of salt. Stir to coat the chicken and simmer for around 15 minutes until cooked through.
  5. Fold in 1 diced ripe mango and cook for an additional 3-4 minutes until warmed through.
  6. Remove from heat and garnish with freshly chopped cilantro. Serve hot over rice or alongside naan.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Ensure chicken is fully cooked for safety. Let the coconut milk simmer longer for a thicker sauce. If using frozen mango, thaw beforehand.

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