Name: Mango Chicken Curry Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 1 large yellow onion, chopped (1-1/2 cups); 1 red bell pepper, chopped; 2 tablespoons minced fresh ginger (coarsely chopped); 2 tablespoons garlic (coarsely chopped); 3 tablespoons red curry paste; 2 teaspoons ground coriander; 2 teaspoons yellow curry powder; 1/2 teaspoon ground cumin; 2 cups ripe mango, divided; 1 (13.5-ounce) can full-fat coconut milk; 1-1/4 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; Chopped cilantro (about 1/3 cup, finely chopped); Zest and juice of 1 lime; Fish sauce, to taste; Kaffir lime leaves, if available; Cooked rice

Jump to Recipe· 4.3 from 59 reviews

If you’re on the lookout for something that’s both vibrant and comforting, this Mango Chicken Curry Recipe is your next kitchen adventure. It brings together luscious ripe mangoes with tender chicken simmered in a fragrant, spicy coconut curry sauce. Every bite bursts with layers of flavor, from the warmth of ginger and garlic to the subtle sweetness of mango, making it a dish you’ll want to savor again and again. Whether you’re cooking for family dinner or impressing friends, this recipe hits all the right notes with warmth and freshness.

Ingredients You’ll Need

A black pot filled with a thick, smooth orange sauce with some small chunks visible inside, topped with a pile of bright yellow diced pieces in the center. A light wooden spoon is inside the pot on the right side, partially covered with the sauce. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mango Chicken Curry Recipe lies in its straightforward ingredients that pack a powerful taste punch. Each component plays a crucial role—coconut oil gives a silky richness, fresh ginger and garlic build vibrant aromatics, and of course, the mangoes add that iconic tropical sweetness and creamy texture.

Coconut oil: Adds a rich, tropical base that enhances the curry’s creaminess.
Yellow onion: Provides sweetness and depth when sautéed, softening up beautifully.
Red bell pepper: Offers a delicate crunch and fresh flavor that balances the spices.
Fresh ginger: Gives a zesty, warm aroma essential to authentic curry flavor.
Garlic: Infuses bold, savory notes that marry well with the spices.
Red curry paste: The heart of the curry’s heat and color, packed with spiced goodness.
Ground coriander: Adds citrusy and floral warmth for complexity.
Yellow curry powder: Brings bright hues and mellow spice layers.
Ground cumin: Offers an earthy undertone enhancing the overall spice blend.
Ripe mango: The star ingredient, lends sweetness and velvety texture to the sauce.
Full-fat coconut milk: Creates a luscious, creamy base that carries all flavors perfectly.
Boneless, skinless chicken thighs or breasts: Tender and juicy protein that soaks up the curry flavors.
Salt and optional additions: Like cilantro, lime, fish sauce, or kaffir lime leaves for extra zest and aroma.
Cooked rice: The ideal fluffy bed for soaking up all that delicious curry sauce.

How to Make Mango Chicken Curry Recipe

Step 1: Cook Aromatics

Start by heating coconut oil in a large pot over medium heat. Adding the yellow onion and red bell pepper first allows them to soften and release their natural sweetness, building a rich flavor base. After about 7 to 9 minutes, toss in the garlic and fresh ginger and stir for another minute to wake up all those vibrant aromas. Then, stir in the red curry paste, ground coriander, curry powder, cumin, and salt. Cooking these spices briefly brings out their full fragrance and starts layering the flavors you crave in a homemade curry.

Step 2: Blend the Sauce

Next, add half of your diced mango to the pot and stir everything together for a minute to meld the flavors. Pour in the full-fat coconut milk and bring the mixture to a boil before reducing it to a gentle simmer for 10 to 15 minutes. This step lets the mango and coconut milk create a silky sauce that’s both sweet and savory. Then, carefully transfer the sauce to a blender and blend until completely smooth—this texture makes the curry luxuriously creamy and helps the sauce cling beautifully to the chicken.

Step 3: Cook the Chicken

Return the smooth mango-coconut sauce to the pot and bring it back to a simmer over medium-low heat. Add your cut chicken pieces, stirring gently to coat each piece fully. Cover and cook until the chicken is cooked through—about 8 minutes for breasts or up to 15 for thighs—making sure the meat is opaque all the way through and juicy. This stage is where the chicken soaks up all that gorgeous curry flavor, becoming tender and bursting with taste.

Step 4: Finish and Adjust Harmony

With the chicken perfectly cooked, lower the heat and fold in your remaining mango chunks, allowing them to warm through without losing their texture. This fresh mango addition provides satisfying bursts of sweetness against the savory sauce. If you’re feeling adventurous, add chopped cilantro, a squeeze of lime juice, zest, a dash of fish sauce, or kaffir lime leaves to brighten and balance the curry’s complexity. Taste and tweak the seasoning to your liking—sometimes a pinch of salt, a dash more fish sauce, or a little sugar can really make the flavors sing. Serve hot, ideally over a bed of fluffy rice.

How to Serve Mango Chicken Curry Recipe

A black plate holds a serving of white rice covering half the plate on the left side, with an orange creamy curry filled with small cubes of chicken and possibly potatoes layered thickly on the right side. The curry layer has a smooth, rich texture and is topped near the edge with some bright green fresh cilantro leaves and a wedge of lime. A silver fork is resting on the plate near the top right corner, partially in the curry. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an added splash of freshness and visual appeal, sprinkle chopped cilantro or Thai basil on top just before serving. Thinly sliced red chilies or a drizzle of coconut milk can also elevate the presentation while offering subtle flavor play. These garnishes invite you to dive in with anticipation and add that final burst of brightness.

Side Dishes

This curry pairs wonderfully with simple steamed jasmine or basmati rice, which soaks up every bit of the luscious sauce. You could also serve it alongside warm naan bread for scooping, or a crunchy cucumber salad to add a refreshing contrast to the warm, creamy curry.

Creative Ways to Present

For a fun twist, consider serving the Mango Chicken Curry Recipe in hollowed-out mango halves for a vibrant tropical flair at your next dinner party. You might also present it with colorful veggie rice or over quinoa to add new textures. The possibilities here are as delicious as they are creative.

Make Ahead and Storage

Storing Leftovers

Leftover Mango Chicken Curry keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making next-day leftovers just as delicious, if not better.

Freezing

This curry freezes well if you want to prepare in advance. Simply cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

When reheating, warm the curry gently on the stovetop over medium-low heat, stirring occasionally to keep the sauce smooth and creamy. If the sauce thickens too much, add a splash of water or coconut milk to restore its lovely consistency.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too and cook faster, usually within 8 minutes. Thighs offer more juiciness and tenderness, but breasts are a leaner alternative if you prefer.

Do I need to peel the mango?

For this recipe, using ripe mango flesh is best, so peel and dice the mango before adding it to the curry. The skin is tough and not suitable for cooking in this dish.

What if I don’t have red curry paste?

If you don’t have red curry paste on hand, you can substitute with yellow or green curry paste for a different flavor profile, or make a quick homemade paste using chili powder, garlic, ginger, and spices, though the taste will vary.

How spicy is this Mango Chicken Curry Recipe?

The curry has a pleasant mild to medium heat from the red curry paste, balanced by the sweetness of mango and coconut milk. You can adjust the spice level by adding more or less curry paste or including fresh chilies.

Can I make this curry vegan?

You can easily veganize this recipe by swapping the chicken for tofu or chickpeas, and keeping all other ingredients plant-based. The coconut milk delivers plenty of creaminess for a satisfying vegan curry.

Final Thoughts

Once you try this Mango Chicken Curry Recipe, it’s sure to become a staple in your recipe rotation. It’s a perfect blend of sweet, savory, and spicy that feels both comforting and vibrant. Cooking it feels like a warm hug on a plate, and sharing it with friends or family will surely win you compliments. So go ahead—gather those ingredients, and treat yourself to a wonderfully flavorful meal that brightens up any day!