Mango Chicken Curry

This Indian mango chicken curry is rich, golden, and full of flavor that feels both bold and balanced.

Sweet mango blends with creamy coconut and warm spices to create a sauce that clings beautifully to every piece of tender chicken.

It’s the kind of dish that makes the whole kitchen smell like something special’s on the stove. The flavors are deep but never too heavy, with just the right mix of sweet, heat, and spice.

It’s the meal I turn to when I want something cozy without being boring—and every time I make it, someone asks for seconds.

Table of Contents

Mango Chicken Curry Recipe

Ingredients

1.5 lbs (680 g) boneless skinless chicken breast, cut into bite-sized pieces
1 tbsp neutral oil (like sunflower or canola)
1 small yellow onion, finely diced
3 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder (adjust to taste)
1 tsp salt
¼ tsp ground black pepper
1 ripe mango, peeled and diced
1 cup canned full-fat coconut milk (shake well before using)
½ cup low-sodium chicken broth or water
1 tsp fresh lime juice
Fresh cilantro, for garnish

Instructions

Heat oil in a large sauté pan over medium heat.
Add the diced onion and cook for 3–4 minutes until soft and translucent.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add turmeric, cumin, coriander, chili powder, salt, and pepper. Stir well for 30 seconds to toast the spices.
Add chicken pieces and stir until coated with the spices, searing for 2–3 minutes to get light color on the outside (they don’t need to be fully cooked through yet).
In a blender, combine the diced mango, coconut milk, and chicken broth. Blend until completely smooth.
Pour the mango mixture into the pan with the chicken. Stir well to coat everything evenly.
Reduce the heat to low-medium, cover partially with a lid, and let simmer for 12–15 minutes until the chicken is fully cooked and the sauce thickens slightly. Stir occasionally.
Uncover and simmer for 3–5 more minutes if the sauce needs to reduce further.
Stir in lime juice just before turning off the heat.
Taste and adjust seasoning if needed (add more salt or lime for balance).
Garnish with chopped fresh cilantro and serve hot with basmati rice or warm naan.

What Does Mango Chicken Curry Taste Like?

If you’ve never tried mango in a savory dish, you’re in for a treat. Mango chicken curry tastes sweet, creamy, and a little bit spicy.

The ripe mango gives a fruity and fresh flavor that mixes perfectly with warm spices like turmeric and cumin.

The coconut milk makes the sauce rich and smooth, and the chicken soaks up all that flavor.

The sweetness is natural—not sugary—and the spices add depth without being too hot. It’s comforting and exciting at the same time.

Can I Use Frozen Mango Instead Of Fresh Mango?

Absolutely, frozen mango is a great backup if you don’t have fresh. Frozen mango can be used in the same amount as fresh mango.

Just let it thaw for a few minutes or microwave it briefly before blending so it becomes soft and smooth.

Frozen mango is usually picked when it’s ripe, so it still brings plenty of sweetness and flavor. If your mango tastes a bit sour, you can add a small pinch of sugar to balance the curry.

What Should I Serve With Mango Chicken Curry?

Choosing the right side dish makes your curry meal even better. This curry goes best with something soft or mild to soak up the sauce.

Basmati rice
Naan or roti
Steamed vegetables
Cucumber salad or raita

How Can I Make This Curry Less Spicy For Kids?

If you’re making this for little ones or someone sensitive to spice, no worries. This curry is easy to adjust so it’s mild and family-friendly.

Skip or reduce the chili powder: That’s where most of the heat comes from.
Add more coconut milk: It makes the sauce even creamier and softens the spice.
Use sweet mango: A ripe, sweet mango naturally cools down the heat.
Serve with yogurt on the side: A spoonful of plain yogurt cools every bite.

Can I Make This Mango Chicken Curry Ahead Of Time?

Yes, in fact—it often tastes even better the next day. The flavors deepen overnight, and it stores well.

Refrigerate: Cool it down and store in a sealed container for up to 3 days.
Freeze: Put it in a freezer-safe container and store for up to 2 months.
Reheat gently: Use low heat on the stove or microwave in short bursts, stirring between each one.
Add a splash of water or broth: If the sauce thickens too much when cold, this brings it back to life.

Can I Use Chicken Thighs Instead Of Breasts?

Yes, chicken thighs work very well and stay juicy. Boneless chicken thighs are more tender and rich in flavor.

They hold up beautifully in simmered dishes like curry and don’t dry out as easily as breasts.

Just trim any excess fat and cut them into equal-sized chunks, just like the breasts in the original recipe. Cook them the same way—no changes needed.

What If I Don’t Have A Blender For The Sauce?

No blender? No problem—there’s a simple fix. You can mash the mango by hand and whisk it with the liquids. Use a fork or potato masher to break down the mango into a smooth puree.

It won’t be as silky as the blended version, but it will still taste delicious. Just make sure the mango is very ripe so it’s soft enough to mash. Stir it into the coconut milk and broth well before pouring it into the pan.

How Should I Store And Reheat Mango Chicken Curry?

To enjoy this dish later without losing flavor or texture, store it the right way. Proper storage keeps your curry safe to eat and delicious when reheated.

Cool it first: Let the curry come to room temperature before sealing it up.
Refrigerate leftovers: Place in an airtight container and keep in the fridge for up to 3 days.
Freeze for longer: Use freezer-safe containers or bags, label them, and store for up to 2 months.
Reheat slowly: Warm in a saucepan over low heat, stirring often. You can also microwave it in short bursts, stirring in between.

Tips For Best Reheating

Add a splash of water or broth to loosen the sauce if it’s too thick.
Avoid boiling the curry when reheating—this keeps the chicken from drying out and helps preserve the creamy texture.
Don’t refreeze after thawing, especially if the curry has been sitting out for a while.