Mango Chicken Curry Recipe

Name: Mango Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups onions, chopped (1 large); 2 tablespoons fresh ginger, minced; 2 ½ teaspoons garlic cloves, minced; 2 ½ cups mangoes, peeled and chopped; 2 tablespoons vegetable oil; 1 tablespoon curry powder; ½ teaspoon ground cumin; 2 tablespoons apple cider vinegar; 1 ¼ cups water; 1 14 lbs boneless skinless chicken breast halves; salt & freshly ground black pepper; ⅓ cup dried apricot; fresh cilantro, for garnish; ½ cup coconut milk; sugar (optional)

Servings: persons

2 cups onions, chopped (1 large)
2 tablespoons fresh ginger, minced
2 ½ teaspoons garlic cloves, minced
2 ½ cups mangoes, peeled and chopped
2 tablespoons vegetable oil
1 tablespoon curry powder
½ teaspoon ground cumin
2 tablespoons apple cider vinegar
1 ¼ cups water
1 14 lbs boneless skinless chicken breast halves
salt & freshly ground black pepper
⅓ cup dried apricot
fresh cilantro, for garnish
½ cup coconut milk
sugar (optional)

1
In a large skillet, over medium heat, heat a tablespoon of oil; add onion and cook, stirring occasionally until softened, about 5 minutes.
2
Add remainder of oil, curry powder, and cumin; heat 2 minutes while stirring.
3
Add ginger and garlic and cook one minutes more.
4
Add vinegar, water and 1/2 cup mango to skillet and stir; increase heat to medium high and bring to a boil.
5
Reduce heat to medium low, cover, and cook about 10 minutes.
6
Remove from heat and let cool.
7
Meanwhile, cut chicken into bite sized pieces and season with salt and pepper.
8
Chop apricots and chop cilantro.
9
Puree mango mixture in a blender and return to skillet and heat over medium heat.
10
Add chicken, stir, cover, and cook 8 minutes, stirring occasionally.
11
Add remaining mango and coconut milk; reduce heat to medium low and cook, uncovered, 1 or 2 minutes.
12
Taste and add vinegar or a pinch of sugar, as needed.
13
Garnish with chopped cilantro and serve hot.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups onions, chopped (1 large), 2 tablespoons fresh ginger, minced, 2 ½ teaspoons garlic cloves, minced, 2 ½ cups mangoes, peeled and chopped, and more.

Yes, Mango Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mango Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions