Mango Chicken Curry Coconut

This mango chicken curry transforms sweet, ripe mangoes into a velvety coconut sauce with tender chicken pieces. The secret lies in blending half the mango into the curry base while reserving the rest to stir in at the end, creating layers of tropical flavor that perfectly balance the aromatic spices.

I first created this curry during a particularly cold winter when I was craving something bright and vibrant. The combination of sweet mangoes and warming spices has since become my go-to dish whenever I need to impress dinner guests without spending hours in the kitchen.

Ingredients

• Coconut oil: provides the perfect starting flavor base for this Thai-inspired dish
• Yellow onion and red bell pepper: create a savory foundation that balances the sweet mango
• Fresh ginger and garlic: add essential aromatic notes that elevate the curry
• Red curry paste: brings authentic Thai flavor in one convenient ingredient
• Ground coriander: offers citrusy undertones that complement the mango beautifully
• Yellow curry powder: adds a complex spice blend that gives the curry its distinctive color
• Ground cumin: provides earthy depth that grounds the sweeter elements
• Ripe mangoes: are the star ingredient look for ones that yield slightly to pressure for optimal sweetness
• Full-fat coconut milk: creates the luxuriously creamy texture essential for authentic curry
• Boneless chicken thighs: deliver more flavor and tenderness than breast meat but either works well
• Optional additions like cilantro lime juice and fish sauce: provide customizable finishing touches

Step-by-Step Instructions

Sauté The Aromatics:

Heat coconut oil in a large pot over medium heat until shimmering. Add the chopped onions and bell pepper and cook for 7 to 9 minutes until they become soft and translucent. The slow cooking here is crucial as it builds the foundational flavor of your curry. Add the ginger and garlic next and cook for just one minute until fragrant but not browned as they can become bitter when overcooked.

Bloom The Spices:

Add the red curry paste coriander curry powder cumin and salt to the pot. Cook while stirring constantly for 1 to 3 minutes until the mixture becomes intensely aromatic. This step is essential for activating the fat-soluble flavor compounds in the spices. If the mixture starts sticking reduce the heat slightly and add a touch more coconut oil to keep everything moving.

Create The Sauce Base:

Add 1 cup of chopped mango to the spice mixture and cook for one minute stirring constantly. This brief cooking helps the mango release its sugars and integrate with the spices. Pour in the well-shaken coconut milk bring to a brief boil then reduce to a gentle simmer. Let this mixture cook for 10 to 15 minutes allowing the flavors to meld and intensify.

Blend The Curry:

Carefully transfer the hot sauce to a blender and process until completely smooth. This creates the silky texture that distinguishes this curry from chunkier versions. Return the blended sauce to the pot and bring back to a gentle simmer over medium-low heat.

Cook The Chicken:

Add the cubed chicken to the simmering sauce and stir to coat each piece. Cover the pot and cook for 8 to 15 minutes depending on whether you used breast or thigh meat. The chicken should reach an internal temperature of 165°F or be completely white when cut into. The covered cooking method ensures tender juicy chicken pieces.

Finish The Curry:

Once the chicken is fully cooked stir in the remaining cup of fresh mango along with any optional additions like cilantro lime juice or fish sauce. These fresh additions provide brightness and complexity to the curry. Taste and adjust seasoning as needed the flavors should be vibrant and balanced between sweet savory and spicy elements.

Save This

The mangoes are truly the heart of this recipe. I discovered this technique by accident when I had overripe mangoes that needed using. The first time I served this to my family they insisted there must be some secret ingredient I wasnt telling them about. Its now requested for every birthday dinner in our house.

Perfect Rice Pairing

Jasmine rice makes the ideal companion for this curry with its subtle floral aroma complementing the mango beautifully. For best results rinse your rice thoroughly until the water runs clear then cook with a ratio of 1 cup rice to 1.5 cups water. Let the rice rest covered for 10 minutes after cooking for perfectly fluffy grains that will soak up the curry sauce wonderfully.

Storage And Freezing

This curry stores exceptionally well in an airtight container in the refrigerator for up to 3 days actually improving in flavor as it sits. For longer storage freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop adding a splash of coconut milk if the sauce has thickened too much during storage.

Vegetarian Adaptation

Transform this dish into a vegetarian delight by substituting the chicken with firm tofu or a mixture of vegetables like cauliflower sweet potato and chickpeas. Press the tofu well before cutting into cubes and consider a quick pan-fry before adding to the curry sauce. The cooking time will reduce to about 5 minutes since youre just heating the tofu through rather than cooking it from raw.

Common Queries

→ How does the mango enhance the flavor?

Mango lends a natural sweetness and creaminess to the sauce, balancing the curry's heat and creating a silky texture.

→ Can I use chicken breast instead of thighs?

Yes. Both breasts and thighs work. Thighs stay juicier, but breast can be used for a leaner dish—just adjust cooking time as needed.

→ What can substitute red curry paste?

Yellow or green curry paste can be used, though flavor and spice level will vary. Adjust to taste for preferred warmth.

→ Is fresh or frozen mango better?

Ripe, fresh mango offers the best texture and flavor, but thawed frozen mango works if fresh is not available.

→ How can I make this dish dairy-free?

The sauce uses coconut milk, naturally making it dairy-free. Ensure all additions, like fish sauce, meet your dietary needs.