Name: Mango Chicken Curry – Creamy Tropical Comfort
Prep time: 10 min
Ingredients: 425 g can mango slices in syrup (drained); 1 tablespoon olive oil; 1 kg chicken thigh fillets (halved); 1 brown onion (sliced); 1 red capsicum (thinly sliced); 1 garlic clove (crushed); 1 teaspoon finely grated ginger; 1/3 cup korma curry paste; 400 ml coconut milk; 1/2 cup chicken stock; Steamed basmati rice (to serve); Sliced green chilli (to serve); Lime wedges (to serve); Fresh coriander leaves (to serve); All ingredients are halal-friendly.

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Mango Chicken Curry is a rich, creamy, and mildly spiced dish that perfectly balances sweet mango with aromatic korma spices. Tender chicken thighs simmer in coconut milk, pureed mango, and fragrant ginger-garlic for a comforting, flavor-packed meal. This Mango Chicken Curry is ideal for weeknight dinners when you want something vibrant yet easy to prepare.

Why You’ll Love This Recipe

• Creamy coconut and mango flavor balance
• Tender, juicy chicken thighs
• Mildly spiced and family-friendly
• Ready in about 40 minutes
• Perfect with fluffy basmati rice

Ingredients

Tender chicken pieces in rich mango coconut curry sauce. — Easy weeknight mango chicken recipe.

• 425g can mango slices in syrup, drained
• 1 tablespoon olive oil
• 1kg chicken thigh fillets, halved
• 1 brown onion, sliced
• 1 red capsicum, thinly sliced
• 1 garlic clove, crushed
• 1 teaspoon finely grated ginger
• 1/3 cup korma curry paste
• 400ml coconut milk
• 1/2 cup chicken stock
• Steamed basmati rice, to serve
• Sliced green chilli, to serve
• Lime wedges, to serve
• Fresh coriander leaves, to serve

All ingredients are halal-friendly.

Instructions

Drain mango slices and discard syrup. Blend mango until smooth puree.
Heat half the olive oil in a large frying pan over medium heat. Brown chicken in batches for about 5 minutes. Remove and set aside.
Add remaining oil to the pan. Cook onion for 3 minutes until softened.
Add capsicum, garlic, and ginger. Cook for 2 minutes.
Stir in korma curry paste and cook for 2 minutes until fragrant.
Add coconut milk, chicken stock, and mango puree. Stir well.
Return chicken to the pan and bring to a gentle boil.
Reduce heat, cover, and simmer for 20 minutes until chicken is cooked through and sauce thickens.
Serve Mango Chicken Curry over steamed basmati rice. Garnish with green chilli, lime wedges, and fresh coriander.

Mango Chicken Curry served over basmati rice with fresh coriander and lime wedges. — Creamy Mango Chicken Curry with coconut milk.

Tips & Tricks

• Use fresh ripe mango instead of canned if available.
• Adjust spice by adding extra green chilli.
• For thicker sauce, simmer uncovered for last 5 minutes.
• Chicken breast can be substituted but may cook faster.
• Toast basmati rice lightly before steaming for extra aroma.

Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired
Difficulty: Easy

Dietary Notes: Halal-friendly, Dairy-free

Creamy mango chicken curry simmering in a pan with coconut sauce. — Sweet and savory mango chicken dinner.

Notes

• Store leftovers in refrigerator up to 3 days.
• Freeze up to 2 months in airtight container.
• Reheat gently to prevent coconut milk from separating.

Nutrition (Approximate per serving, without rice)

Calories: 480
Protein: 35g
Carbohydrates: 18g
Fat: 30g

FAQ

Can I use fresh mango instead of canned?
Yes, use about 1 cup fresh mango puree.

Is Mango Chicken Curry spicy?
It’s mildly spiced, but you can increase heat with extra chilli.

Can I make it ahead of time?
Yes, flavors deepen overnight.

What can I serve with it?
Basmati rice, naan bread, or quinoa.

Can I make it in a slow cooker?
Yes, cook on low for 4–5 hours after browning chicken.

Storage

Refrigerator: Up to 3 days
Freezer: Up to 2 months
Reheat: Warm gently on stovetop or microwave

Bowl of mango chicken curry topped with green chilli and herbs. — Tropical mango curry with basmati rice.

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