Easy Mango Chicken Curry (2024)

Ready in 30 minutes, this flavor-packed Mango Chicken Curry comes together effortlessly making it perfect for busy weeknights!

Mango Chicken Curry

This Mango Chicken Curry takes the classic flavors of traditional chicken curry and adds a tropical twist with the addition of ripe, juicy mangoes.

The tender chicken, creamy coconut milk, and sweet mango create a dish that’s bursting with flavor in every bite. And because it’s dairy-free, it’s suitable for those with lactose intolerance or dairy allergies, ensuring that everyone at the table can enjoy it!

As a parent, I’ve found this Mango Chicken Curry to be a real hit with my kids, which is a relief when you’re trying to introduce new flavors. The sweetness of the mangoes tones down the spices, making it a great choice for picky eaters.

So next time you’re craving something a little different for dinner, give this recipe a try. It’s a guaranteed crowd-pleaser!

If you’re a curry enthusiast, don’t miss out on my delicious butternut squash curry or flavorful turkey curry!

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Chicken Thighs–A flavorful and tender cut of meat that adds protein to the dish. Contribute to its hearty texture. Chicken breasts can certainly be substituted if you prefer.
• Mangoes–Whether fresh or frozen, mangoes provide natural sweetness and a tropical flavor to the curry. They balance out the spices and add a unique twist to the dish. Be sure to use ripe, juicy mangoes. And here’s how to serve mango to your baby.
• Cauliflower–Adds texture and substance to the curry. It absorbs the flavors of the sauce and provides a nutritious vegetable component to the dish.
• Curry Powder–The main seasoning in this dish, provides a blend of aromatic spices such as turmeric, coriander, cumin, and others. It gives the characteristic flavor and color to the curry.
• Ginger–Adds warmth and a slightly spicy, aromatic flavor to the curry. It complements the other spices and adds depth to the dish.
• Tomato Paste–Adds richness, tanginess, and depth of flavor to the curry. It also helps to thicken the sauce.
• Coconut Milk–You want to use full-fat coconut milk from a can. It adds creaminess and richness to the curry. It helps to mellow out the spices and create a luscious sauce.
• Fresh lime Juice–Adds a refreshing acidity and brightness to the curry.

Step-by-Step Instructions

Step 1: Heat oil in a large skillet over medium heat. Add the onion and cauliflower and saute for 2-3 minutes, until softened. Add the garlic, ginger, curry powder, and tomato paste. Cook for 1-2 minutes, stirring constantly.

Step 2: Add the garlic, ginger, curry powder, and tomato paste. Cook for 1-2 minutes, stirring constantly.

Step 3: Transfer the mixture to a blender and add 1 cup of mangoes and coconut milk. Blend until smooth and creamy.

Step 4: Blend until smooth and creamy. Pour the blended sauce back into the skillet or pot and bring to a simmer (not boil!). Add the chicken pieces to the sauce

See Also

Lentil Bites with Yogurt DipApple Sweet Potato MuffinsHealthy Zucchini Fritters Recipe for Babies & ToddlersBaby-Led Weaning Sweet Potato Tots | Haute & Healthy Living

Step 5: Pour the blended sauce back into the skillet or pot and bring to a simmer (not boil!). Add the chicken pieces to the sauce.

Step 6: Cover the skillet or pot and simmer over medium-low heat for 10-15 minutes, or until the chicken is cooked through and tender, stirring occasionally. Once the chicken is cooked, stir in the remaining mangoes and freshly squeezed lime juice to brighten the flavors.

Tips for Success

• Simmer, do NOT boil, the mango sauce! Otherwise, the coconut milk will separate and curdle.
• If you’d rather keep the veggies whole instead of blending them, just add the mango puree and coconut milk straight into the pot. This way, you’ll maintain their chunky texture while still getting that creamy goodness from the coconut milk.
• I highly recommend making this mango chicken curry in advance, if possible! At first you’ll notice the prominent sweetness of the mangoes. However, as it sits, the flavors will meld together, giving you a more well-rounded taste where each flavor really shines.

Equipment

You will need to use a large, deep-sided pan with a lid for this curry. If you are in the market for a high-quality, nontoxic pan or cookware set, I highly recommend checking out my favorite cookware set! It comes with pots and pans suited for all your cooking needs.

You will also appreciate that they are made of aluminum and coated in ceramic enamel rather than teflon. And the bottoms and handles are stainless steel.

The pan heats up quickly and have really even heat distribution. They are durable, highly functional, ridiculously easy to clean, and absolutely gorgeous.

Storage

Transfer leftovers to an airtight container and refrigerate for 3-4 days. To freeze, transfer to a freezer-safe container or bag (lay it flat). Store in the freezer for up to 3 months.

When ready to eat, thaw overnight in the refrigerator and reheat it on the stove or in the microwave.

FAQ

More Healthy Chicken Dishes

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