Mango Chicken Curry: 7 Delicious Steps to Dinner Bliss

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If you’ve ever had one of those days where the couch is calling, but so is your stomach, Mango Chicken Curry is your happy place in a bowl. It’s rich, creamy, a little sweet, a little spicy, and the kind of dish that makes the whole house smell like your kitchen just took a vacation to Thailand. Bonus? You can pull it together without spending your whole evening cooking (because, let’s be real, Netflix and fuzzy socks are also calling).

This recipe is one of my go-tos when I need a dinner that feels indulgent but is secretly pretty wholesome. The fresh mango adds a tropical sweetness that balances the warm spices, while coconut milk makes it luxuriously creamy. And the chicken? Juicy, tender, and swimming in sauce like it’s living its best life.

Why You’ll Love This Mango Chicken Curry

Flavor fireworks – The mango brings natural sweetness, the curry paste adds just the right heat, and the coconut milk ties it all together like the perfect little dinner bow.
Busy-weeknight-friendly – Most of the time, it’s just simmering away while you pretend to do laundry.
Customizable – You can make it mild for picky eaters or crank up the spice for your personal flavor party.
Make-ahead magic – It actually tastes even better the next day. Leftovers, if they survive, are glorious.

Ingredients You’ll Need

2 tablespoons coconut oil
1 large yellow onion, chopped (about 1 ½ cups)
1 red bell pepper, chopped
2 tablespoons minced fresh ginger (coarsely chopped)
2 tablespoons garlic (coarsely chopped)
3 tablespoons red curry paste (see note 1)
2 teaspoons ground coriander
2 teaspoons yellow curry powder
½ teaspoon ground cumin
2 cups ripe mango (see note 2)
1 (13.5-ounce) can full-fat coconut milk (see note 3)
1¼ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (I’m team thighs—they stay juicier)
Optional magic touches (see note 4) – chopped cilantro, lime zest and juice, fish sauce, kaffir lime leaves
Cooked rice (see note 5) for serving

How to Make Mango Chicken Curry

1. Sauté the base.
Heat the coconut oil in a large pot over medium heat. When it’s melted and shimmering, add the onions and bell pepper. Cook until soft—about 7 to 9 minutes—stirring occasionally so nothing gets cranky and burns. Toss in the garlic and ginger for one more fragrant minute.

2. Spice it up.
Stir in the red curry paste, coriander, curry powder, cumin, and a sprinkle of salt (I like about 1 teaspoon). Let it cook for 1–3 minutes until your kitchen smells like you should be charging for entry.

3. Bring in the mango magic.
Add 1 cup of the mango and stir for a minute. Shake the coconut milk can like it owes you money, pour it in, and bring to a gentle boil. Lower the heat and simmer for 10–15 minutes.

4. Smooth operator.
Transfer the sauce to a blender (carefully—hot liquids are tricky!). Blend until silky smooth, then return it to the pot.

5. Chicken time.
Bring the sauce back to a low simmer and add the chicken. Cover and cook until done—8 minutes for breast, 15 for thighs, depending on size. Check by cutting the largest piece or using a meat thermometer (165°F is your magic number).

6. Finishing touches.
Stir in the remaining mango. Add cilantro, lime zest and juice, fish sauce, or kaffir lime leaves if you’re feeling fancy. Taste and adjust—add fish sauce if it’s too sweet, sugar if it’s too tangy.

7. Serve and enjoy.
Ladle over rice, sprinkle with more cilantro, and prepare for compliments.

Cooking Tips for Perfect Mango Chicken Curry

Go ripe or go home. Your mango should be sweet and fragrant—underripe mango will make the curry taste flat.
Blending the sauce is worth it. It makes the curry velvety and helps the flavors meld.
Make it yours. Add extra veggies (spinach, snap peas, or zucchini work beautifully).
Freeze for later. This curry freezes like a champ—perfect for future “I don’t feel like cooking” nights.

A Little Story From My Kitchen

The first time I made Mango Chicken Curry, my kids thought I was serving dessert for dinner. (“Wait, there’s mango?!”) By the time the first bites were gone, they were already asking when I’d make it again. That’s when I knew this recipe wasn’t just dinner—it was a keeper.

Mango Chicken Curry served with fluffy white rice and garnished with fresh cilantro — Creamy Mango Chicken Curry paired with fluffy white rice for the ultimate comforting meal.

FAQs About Mango Chicken Curry

Can I use frozen mango?

Absolutely! Just thaw it first so it blends smoothly into the sauce.

Can I swap chicken for another protein?

Yes—shrimp, tofu, or even chickpeas work beautifully. Just adjust cooking times.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Is this spicy?

It’s gently spiced, but you can add more curry paste or a pinch of chili flakes if you want to bring the heat.

Bringing It All Together

When life calls for something comforting but far from boring, Mango Chicken Curry is your answer. It’s the perfect mix of sweet, savory, and creamy, and it’s the kind of dish that makes everyone at the table feel a little spoiled. Whether you’re making it for a weeknight dinner or impressing friends on the weekend, this is one recipe you’ll be coming back to—probably with a little extra mango on the side.

More Recipes You’ll Love After Mango Chicken Curry

If you enjoyed the rich, tropical flavors of this Mango Chicken Curry, you’ll probably fall in love with a few more recipes from my kitchen that bring the same cozy, flavor-packed vibes. Here are some delicious ideas to explore next:

Savor the creamy, comforting flavors of Slow Cooker Creamy Tomato Basil Chicken—perfect for busy nights when you still want something hearty and homemade.
For another sweet-meets-savory dinner twist, try my Honey Lime Chicken with Mango Salsa—fresh, zesty, and bursting with color.
Keep the coconut theme going with Brazilian Coconut Chicken, a dish that’s creamy, fragrant, and ready to transport your taste buds.
When you’re craving something with bold Thai flavors, Thai Chicken Soup is the perfect bowl of comfort with a kick.

💛 If you give this Mango Chicken Curry a try, I’d love for you to leave a review and let me know how it turned out in your kitchen—it truly makes my day to hear from you! And if you want to save this recipe for later (or just drool over more chicken magic), follow me on Pinterest for daily kitchen inspiration.