Mango Chicken Curry

Mango Chicken Curry-a family-friendly favourite that blends, ripe mangoes, aromatic spices and coconut milk together to create a smooth and delicious curry sauce, perfectly complimenting tender chicken pieces. 

This Mango Chicken Curry Recipe is mild yet flavourful, perfect for every member of the family - from little tots to adults. It's a great addition to our other kid-friendly curry recipes you may wish to try including, red lentil curry, fruity chicken curry, sweet potato and chickpea curry, egg curry and slow cooker chicken curry-each bursting with flavour but gentle on the heat. 

Jump to:

• Reasons to Love this Recipe...
• Ingredient Information (and Alternative Suggestions)
• Step by Step Instructions (with Images)
• Top Tips
• Storage Instructions
• Recipe FAQs
• More Mango Recipes
• Mango Chicken Curry

Ingredient Information (and Alternative Suggestions)

The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required. 

• Coconut Oil - Used to saute. You can replace it with ghee or vegetable oil if you prefer.
• Onion - Adds depth and sweetness to the curry base
• Garlic - Provides a savory flavor and aroma to the dish
• Ginger - Adds warmth and spiciness to the curry. If fresh ginger is not available, jarred/tubed ginger puree will work.
• Curry Powder - Provides flavour. Not all curry powders have the same blend of spices so results will vary, I used Clives of India (Australia). If preparing for a baby choose a curry powder that does not contain added salt. 
• Mango - Adds natural sweetness and a tropical touch. You can use fresh or frozen mango chunks although I find fresh produces the best results.
• Coconut Milk - Provides creaminess and richness to the sauce. Full-fat coconut milk from a can, in my opinion gives the best results but you can use light coconut milk if you prefer. 
• Boneless Skinless Chicken Breast - For variety you could sub with boneless skinless chicken thighs or other protein sources like prawns, fish, chickpeas or tofu. 
• Red Bell Pepper: Optional, adds a veggie. Skip or replace with other veggies such as snow peas or cauliflower.
• Lime: Fresh lime juice adds acidity and brightness, balancing the sweetness of the mangoes. You can replace it with apple cider vinegar. 

Step by Step Instructions (with Images)

This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post. 

1. Sauté - Sauté onion over medium heat, for around 3 minutes, add the minced garlic and ginger and continue to sauté for a further minute. Add curry powder and sauté for an additional minute. If you find the powder sticking to the pan add a little more oil.
2. Blend -Transfer the onion mixture to a blender. Add the diced mangoes along with the coconut milk. Blend the ingredients on high speed until you achieve a smooth consistency.
3. Simmer - Pour the blended sauce back into the frying pan and heat through. Add the chopped chicken breast to the pan. Stir the mixture well. Add the bell pepper, cover and allow to simmer for approximately 10 minutes, stirring occasionally. If the sauce starts sticking to the pan, reduce the heat accordingly.
4. Finish - Once the chicken is fully cooked and the sauce has thickened to your liking, add the lime juice. Taste and season as necessary (do not add salt if serving a baby.) 

More Mango Recipes