Mango Chicken Curry (Print Version)
Creamy chicken dish with mango and coconut flavors, perfect for a tropical-inspired meal.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain yogurt (dairy-free if needed)
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt
→ Curry Base
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 tsp garam masala
13 - 1/2 tsp chili powder
→ Mango Sauce
14 - 1 large ripe mango, peeled and pureed (about 1 cup)
15 - 1 can (13.5 oz) coconut milk
16 - 1 tbsp tomato paste
17 - 1 tbsp honey or maple syrup
18 - Salt and pepper, to taste
→ Garnish and Serving
19 - Fresh cilantro leaves, chopped
20 - Sliced red chili
21 - Cooked basmati rice or naan
# Directions:
01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a bowl. Mix thoroughly to coat evenly. Marinate for at least 15 minutes, or refrigerate for up to 2 hours for optimal flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add finely chopped onions and sauté for approximately 5 minutes until golden brown and softened.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add ground cumin, coriander, garam masala, and chili powder to the pan. Toast the spices for 1 minute while stirring constantly to release their essential oils.
05 - Add the marinated chicken pieces to the skillet. Cook for approximately 5 minutes, turning frequently, until lightly browned on all sides.
06 - Pour in the mango puree, coconut milk, tomato paste, and honey. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover, and simmer for 15 to 20 minutes. Cook until the chicken is completely cooked through and the sauce has thickened to your desired consistency.
08 - Season with salt and pepper to taste. Serve hot over steamed basmati rice or with naan bread. Garnish generously with fresh cilantro and sliced red chili peppers.
# Expert Tips:
01 -
- The way the mango sweetness cuts through the coconut cream creates layers of flavor you never get from regular curry
- Leftovers taste even better after the spices have overnight to become friends
02 -
- Canned mango puree works in a pinch, but fresh mango pureed in a blender creates brighter flavor
- The sauce will continue thickening as it cools, so do not reduce it too much on the stove
03 -
- Use an immersion blender directly in the pot if you want an ultra smooth sauce
- Letting the curry rest for 10 minutes off the heat allows the flavors to marry properly