If you love curry and you enjoy tropical flavours then this mango chicken curry is the perfect recipe for you to make next.

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The sweet mango complements the coconut flavour of the sauce. Meanwhile, the mild but delicious korma paste gives a deep and satisfying taste.

The chicken is tender and juicy, and you can serve this curry with whatever side dishes you like.

If you love the subtle spicing of a korma, give our Beef Korma Recipe a try

What Do You Need?

This is a one pot curry so it is nice and simple to make. You need a pot that is big enough to hold all of the ingredients.

You will also need a blender or food processor to blitz the mango. If you don’t have one of those, then you could buy unsweetened mango puree instead of mango slices.

Our Fish Mornay Recipe is great if you love fish, but lack confidence in cooking it

Tips And Tricks

Here are a few things to consider if you want to make the perfect mango chicken curry.

Mango – A lot of the time, it is better to use fresh ingredients. In this case, canned mango is better than fresh. It is softer and easier to blend into a puree. It is also consistent in sweetness and flavour. If you use fresh mango then it might be sour if it is not ripe, or too sweet if it is overripe.

Chicken – Using chicken thighs instead of chicken breast will ensure that the meat is more juicy and tender. Use boneless chicken thighs for convenience. Remember that if you choose to use boned chicken thighs they will take longer to cook.
Coconut milk – You might be tempted to use reduced fat coconut milk to cut down some of the calories of this meal. If you do, then the sauce will be less flavoursome and creamy. It is better to choose healthy side dishes to cut down the calories. For example, use steamed rice instead of fried, and avoid the bread.
Fry the korma paste – Make sure you fry the korma paste a little bit before you add the liquid. This will make sure that all of the spices are activated and released into the curry.

Looking for a tasty, no bake treat? Check out our Hedgehog Slice Recipe

How Can You Customise This Recipe?

There are a few ways that you can customise this mango chicken curry recipe if you want to make a few changes.

Mango – The pureed mango gives a sweet flavour to the curry sauce. If you enjoy fruity curries, you may want to leave some larger chunks of mango to enjoy with the chicken. If so, get another tin of mangoes and use about half of it. Drain the syrup and chop the slices into smaller chunks and stir them through the curry 5 minutes before serving.

Pineapple – Did you know that pineapple goes really well with chicken curry? This curry already has the tropical flavours of mango and coconut, so the citrus flavour of the pineapple will complement those flavours nicely. Use tinned pineapple chunks drained of their juices and add them in about 5 minutes before serving.
Chicken – This recipe uses chicken thighs, You can use chicken breast if you prefer, or swap the chicken out for a different type of meat. Pork, beef and lamb all work well in this kind of creamy curry. You may need to adjust the cooking times to ensure that the meat is cooked all the way through and that it is nice and tender.
Vegetarian – If you want to make this a vegetarian meal, simply swap the chicken for tofu and use vegetable stock instead of chicken stock. This will also make it a vegan meal, as it contains no dairy or animal products.

Vegetables – If you want to make this meal more nutritious, you could add some vegetables. Chickpeas, spinach, peas, or peppers would be great in this curry, or you can have a look in your refrigerator and see what needs to be used up.
Coconut cream – coconut milk is used to flavour the sauce and make it nice and creamy. If you want to make the sauce even more indulgent. You can also use some coconut cream.
Side dish – You can serve this curry with steamed basmati rice, pilau rice, coconut rice, naan bread, chapati, roti, poppadoms, or a range of other side dishes like saag aloo (spinach), bombay aloo (spicy potatoes), bhajees or samosas.

Top Tip: Mangoes freeze really well. If you find you have too many ripe mangoes when they are in season, simply cut the cheeks from the husk and freeze them in a ziplock bag. Defrosted mangoes are perfect in recipes like this one for mango chicken curry.

Why not make a pot of our Warming and Comforting Curried Mince Recipe one evening?

Mango Chicken Curry

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Recipe by Dylan Cole Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

682

kcal

Ingredients

425 Grams 425 Mango Slices (in syrup)
1 Tablespoon 1 Olive oil

1 kg 1 Chicken thigh fillets (halved)
1 1 Onion (sliced)
1 1 Red Capsicum (seeded and sliced)

1 1 Garlic clove (crushed)
1 Teaspoon 1 Grated ginger – 1
100g/0.33 Cup 100g/0.33 Korma curry paste

400 ml 400 Coconut milk
125ml/0.5 Cup 125ml/0.5 Chicken stock
0.33 Cup 0.33 Coriander leaves

Green Chili (sliced) – optional garnish
Lime (wedges)- optional garnish

Directions

Drain the mangos and discard the syrup. Put the mangoes in a blender and blitz them until they form a nice smooth puree.
Place a large pan over a medium heat with half of the olive oil. Add the chicken thigh fillets and cook them for a few minutes on each side until they start to turn golden brown. Remove the chicken from the pan and set aside for later.

Add the rest of the olive oil to the pan and turn the heat down low. Add the onion and fry it for about 3 minutes until it begins to soften. Add the garlic, ginger and capsicum and stir the ingredients together, frying them for another 2 minutes.
Add the korma paste and stir all of the ingredients to make sure that they are evenly coated. Continue to fry for a few minutes to release the flavors. Add the coconut milk and the mango puree then stir to combine all of the ingredients together.
Add the chicken back into the pan and increase the heat to bring it to a boil. Once it is boiling, reduce the heat to a gentle simmer and put a lid on the pan. Simmer the curry for about 20 minutes until the chicken is cooked through.

Serve the curry with your choice of side dish, garnished with fresh coriander leaves, sliced green chili and a wedge of fresh lime.

If you love Indian food and feel like treating your self to an amazing meal, see our review of Enter Via Laundry

Author
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Dylan Cole

When it comes to great places to eat in Australia, the list really is endless. There are so many different restaurants, cafés, and chains to try that you really are spoiled for choice. From Italian food, to Japanese food, to a good ‘ole rump steak, the food options are endless.

This is why I decided to set up my blog, Eatability, to share the best food and drink spots in Australia with as many people as possible. Hi, my name is Dylan Cole, and I moved to Australia five years ago from England, UK.

Through this blog, I will be sharing and recommending some of my favorite places you need to visit, such as where to find the best pizza in Adelaide, and the best bakery in Brisbane. Whatever food you are fancying, I have got you covered!