Bowl of delicious Mango Chicken Curry with fresh mango slices and cilantro garnish

Mango Chicken Curry

ByCasey Monroe

why make this recipe

Mango Chicken Curry is a delicious and easy dish that combines the sweetness of mango with the warmth of spices. It’s perfect for anyone looking to try something new or for a cozy dinner at home. This recipe is simple enough for beginners and packed with flavor, making it a hit for families and gatherings. Plus, it’s a great way to enjoy chicken in a unique way!

how to make Mango Chicken Curry

Ingredients:

  • 425g can Coles Brand mango slices in syrup
  • 1 tbsp olive oil
  • 1kg Coles Australian chicken thigh fillets, halved
  • 1 brown onion, sliced
  • 1 red capsicum, seeded and thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 1/3 cup (100g) korma curry paste
  • 400ml can coconut milk
  • 1/2 cup (125ml) chicken stock
  • Steamed basmati rice, to serve
  • Sliced green chilli, to serve
  • Lime wedges, to serve
  • 1/3 cup coriander leaves, to serve

Directions:

  1. Place the mango slices in a blender. Discard the syrup and blend the mango until pureed.
  2. Heat half of the olive oil in a large frying pan over medium heat. Cook the chicken in batches for about 5 minutes or until browned. Once browned, remove it to a plate.
  3. In the same pan, add the remaining oil and heat it over medium-low heat. Add the sliced onion and cook for 3 minutes.
  4. Next, add the sliced capsicum, crushed garlic, and grated ginger. Cook for another 2 minutes.
  5. Stir in the korma curry paste and cook for 2 minutes, stirring until it becomes aromatic.
  6. Add the coconut milk, chicken stock, and pureed mango to the pan. Mix well.
  7. Return the browned chicken to the pan. Bring the mixture to a boil.
  8. Reduce the heat to low, cover the pan, and let it cook for 20 minutes or until the chicken is fully cooked.
  9. Serve the curry with steamed basmati rice. Top with sliced green chili, lime wedges, and fresh coriander leaves.

how to serve Mango Chicken Curry

Serve the Mango Chicken Curry hot over a bed of steamed basmati rice. Add a squeeze of lime for an extra zesty kick. Garnish with coriander leaves and sliced green chilies to make it look appealing and add a little heat if desired.

how to store Mango Chicken Curry

To store leftover Mango Chicken Curry, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. Thaw it in the fridge overnight before reheating.

tips to make Mango Chicken Curry

  • Use ripe mangoes for a sweeter and more flavorful curry if you prefer fresh fruit.
  • Adjust the amount of korma curry paste depending on your spice preference.
  • You can add more vegetables, such as peas or spinach, for added nutrition.

variation

For a vegetarian option, you can substitute chicken with chickpeas or tofu. This will keep the dish hearty while catering to a plant-based diet.

FAQs

Can I use fresh mango instead of canned?
Yes, you can use fresh mango. Just ensure that it is ripe and blended until smooth.

Is Mango Chicken Curry spicy?
The curry paste can add some spice, but you can control the heat by adjusting the amount used and adding extras like green chilies according to your taste.

Can I make this dish ahead of time?
Yes, you can prepare the curry a day in advance. Store it in the refrigerator and reheat it when you’re ready to serve. The flavors may even improve overnight!