Mango Chicken Curry

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This Mango Chicken Curry recipe has a such as unique flavor. You will not believe how easy this Mango Chicken Indian inspired dish is to make.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Mango Curry Chicken over rice.

This Mango Curry Chicken recipe has such a unique flavor. You will not believe how easy this Indian inspired dish is to make. The mango curry is the perfect combination of spicy and sweet.

Mango Curry Chicken over rice.

This Mango Chicken Curry recipe only takes 15 minutes to make in total and uses simplified ingredients from a traditional Chicken Mango Curry. You do not need any fresh mangoes or coconut milk for this recipe, just mango chutney. To check out a more traditional styled Curry Mango Chicken, check out Nish Kitchen’s authentic recipe.


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What We Love About This Recipe

  • 15 Minute Meal: This is a great busy week night recipe as it only takes 15 minutes to make, start to finish!
  • Family Friendly: This is such a delicious meal and a great way to introduce your family you a different type of cuisine.
  • Dairy-Free: If you have any family members that are lactose intolerant, this chicken curry with mango does not contain any dairy.
  • Nutrient Dense: This recipe is packed with protein, potassium, fiber, calcium, and vitamin c. You can check to nutrition facts for more accurate calculations and calories.
Mango Curry Chicken in a black bowl over rice.

Ingredient Notes

  • Chicken: You will need approximately 3 chicken breast or 1 pound of chicken. Chicken thighs work great too!
  • Mango Chutney: This recipe only calls for mango chutney, you can typically find this in the grocery store where the jellies and jams would be located.
  • Curry Paste: You will need red curry paste for this recipe, you can find this in the spice aisle in the grocery store.
  • Indian Spice Blend -Buy a blend or make your own with ginger, curry powder etc.
Chicken, spices and oil in bowls to make sauce.

Equipment Needed

How to Make Mango Chicken Curry

These are the basic steps for making Mango Curry Chicken. Please refer to the recipe card below for more detailed instructions.

Mongolian pork on plate
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Mango Curry Chicken. 1st saute the onions then add chicken and finally adding the spices to create dish.

STEP 1: SAUTE THE ONIONS AND GARLIC

First, heat your dutch oven or stockpot over medium heat and then add oil. Once oil has heated up add the diced onions and saute until transulent, then add the minced garlic cloves.

STEP 2: COOK THE CHICKEN

Now add 1-inch pieces of chicken to the pot along with salt, black pepper, and the Indian spice blend. Cooke for 5-7 minutes.

STEP 3: MAKE THE MANGO CURRY

Once chicken is almost completely cooked add in the curry paste and mango chutney and let simmer to make the mango curry sauce.

STEP 4: FINISHING CHICKEN MANGO CURRY

Serve with rice, top with fresh lime juice and garish with cilantro. Dig in!

Prep and Storage Tips

HOW TO MAKE THIS RECIPE AHEAD OF TIME

To make this mango chicken recipe ahead of time follow the steps as usual and just store in the fridge until you are ready to reheat it.

HOW TO STORE THIS RECIPE

Store any leftovers of the curry mango chicken in airtight container in the fridge for 3-4 days.

HOW TO FREEZE THIS RECIPE

To freeze this mango curry recipe, simply store in an airtight freezer safe container for up to 6 months.

HOW TO REHEAT THIS RECIPE

You can reheat this chicken & mango curry on the stovetop over low medium heat until warm. Or you can microwave for 1.5-2 minutes or until hot.

Frequently Asked Questions

WHAT IS MANGO CURRY MADE OF?

This recipe uses mango chutney, onions, garlic, curry paste, and Indian spice blend. Traditional chicken mango uses full fat coconut milk and fresh mangoes. You can use these if you prefer, check to make sure that the mangoes are ripe, as ripeness has that nice sweet flavor.

CAN I SUBSTITUTE CHICKEN THIGHS IN PLACE OF CHICKEN BREASTS?

Boneless chicken thighs will work just as well for this recipe!

CAN THIS RECIPE BE DOUBLED OR HALVED?

Yes, this is such a simple recipe to either double or half, just proportionally increase or decrease the ingredients to fit your desired amount.

WHAT MEAT GOES GOOD WITH MANGO?

Chicken and pork and even fish like salmon pair great with the sweet and juice mango flavor and the savory spices of thai curries.

Mango Curry Chicken in closeup.

Expert Tips for Making This Recipe

  • This Recipe Can be Doubled: This curry mango recipe is great if you are looking to serve a large group, just increase the ingredients proportionally and make sure to make lots of rice to serve with!
  • Instant Pot: You could also use your Instant Pot on the saute setting to make this curry mango chicken. The slow cooker works too.
  • Low-Carb: This chicken in mango sauce is low carb on its own, but you can also pair it with cauliflower rice to keep it low carb with still getting that classic rice and curry combo.

What to Serve with Mango Curry Chicken

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Mango Curry Chicken over rice.

Mango Curry Chicken

Yield: 4 Serving
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
This Mango Chicken Curry recipe has a such as unique flavor. You will not believe how easy this Mango Chicken Indian inspired dish is to make.
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Ingredients

  • 1 1/2 Tablespoons Oil or Butter
  • 3 Chicken Breasts, approximately 1 lb
  • 2 teaspoons Minced Garlic
  • 1 Small Onion, finely diced
  • 1 Indian Spice Blend, or more to taste (tandori masala or garam masala
  • 2 Tablespoons Curry Paste
  • 1/4 cup Mango Chutney

Instructions

  • Place oil in a dutch oven or stockpot over medium heat.
  • Once oil is hot, add the onions and saute 2 minutes until opaque.
  • Add the garlic and continue to cook for 1 minute.
  • Chop up the chicken into bite sized pieces and add to the stockpot.
  • Season the chicken with the Indian Spice Blend and stir to coat completely.
  • Cook chicken until it well-seared, about 5-7 minutes, or until chicken reaches an internal temperature of 145 F.
  • Stir in the curry paste and mango chutney and continue to cook until sauce is glossy and well-combined and chicken reaches 165F.
  • Serve over rice with a garnish of cilantro, if desired.

Expert Tips

  • This Recipe Can be Doubled: This curry mango recipe is great if you are looking to serve a large group, just increase the ingredients proportionally and make sure to make lots of rice to serve with!
  • Instant Pot: You could also use your Instant Pot on the saute setting to make this curry mango chicken.
  • Low-Carb: This chicken in mango sauce is low carb on its own, but you can also pair it with cauliflower rice to keep it low carb with still getting that classic rice and curry combo.

Estimated Nutritional Information

Calories: 321kcal | Carbohydrates: 19g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 205mg | Potassium: 693mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1237IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Indian
Keyword: buffalo chicken dip, curry

This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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