Indian · Main · Easy
Mango Chicken Curry
Sweet mango meets warm curry spices in a creamy coconut sauce. Tropical comfort in a bowl.
The whole recipe in 60 seconds
Mango Chicken Curry, in 5 ideas
- Ripe mango makes the dish. Underripe mango stays sour.
- Fry the curry paste first to wake up the spices.
- Fish sauce adds depth, not fishiness.
- Lime at the end brightens everything.
- Serve with jasmine rice to soak up the sauce.
What you need
Ingredients
- 1 1/2 lbs chicken breast, cubed
- 1 tbsp coconut oil
- 1 onion, diced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 ripe mango, diced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
- Fresh cilantro and basil, for serving
How to make it
Directions
- Sear the chicken in coconut oil until golden. Remove to a plate.
- Cook the onion until soft, then stir in the curry paste and cook 1 minute.
- Pour in the coconut milk, scraping up the browned bits.
- Return the chicken and simmer 15 minutes until cooked through.
- Stir in the mango, fish sauce, sugar, and lime juice.
- Serve over rice with cilantro and basil.
Money saver. Canned mango pulp works when fresh mango is out of season and costs a fraction.