published Aug 20, 2021, updated Aug 14, 2024 Mango chicken is a harmony of contrasting flavors, and while it’s spiced, it’s not spicy — there’s a difference between the two! Think heat vs. flavor. The marinade is bursting with authentic Indian spices (turmeric, cumin, garam masala) but isn’t overwhelmingly hot. And any heat is carried away by the coconut and mango fruit sauce. I just love the creamy consistency of coconut milk curries and sauces. Thai curries almost all fall into this category. It’s a great ingredient for thickening sauce without dairy! In my opinion, the best way to serve mango chicken curry is over a bed of steamed rice, topped with fresh cilantro and a handful of crunchy nuts for texture. It contrasts nicely with seasoned cumin rice or citrusy lemon rice too. I also love to have some fresh naan on the side to scoop up that spicy, sweet sauce! For more Indian curries, try beef keema matar or potato curry.
Recommended Tools
Blender – I recommend an immersion or standing blender to make the fruit purée so cleanup is a little easier! Otherwise, a food processor or regular blender would both work just fine. Large Frying Pan – Your pan needs to hold all of the coconut milk, fruit purée, and chicken — make sure it’s large enough! And since it’ll be simmering, make sure it’s a good-quality pan that evenly distributes heat.
Storing and Reheating
Mango chicken can be stored in an airtight container and refrigerated for up to 4 days. Also, frozen is also another way to go when fresh mangos are not available, bonus points too for already being peeled, too!
Chicken – I prefer boneless, skinless chicken breasts for mango curry, but you could also use tenders or boneless, skinless thighs. Mango – If using frozen fruit, be sure to thaw and drain before using in this mango chicken recipe. However, I recommend using fresh, firm mango for the best flavor and sauce consistency. Marinade – The meat is marinated in a Greek yogurt marinade. While you can use regular plain yogurt, the flavor won’t be as tangy. The marinade is flavored with sugar, salt, and: Lemon Juice – Feel free to substitute with lime juice if necessary. Garlic & Ginger – Fresh, strong aromatics are integral to authentic Indian curry — so avoid jarred or powdered garlic! Seasonings – Ground cumin and turmeric powder — two constants in most Indian curry recipes — are accompanied by spicy cayenne pepper and garam masala. Use more or less of the garam masala or cayenne pepper depending on how spicy you want your mango chicken curry to be. Coconut Milk – You can also use coconut cream for a thicker sauce. Be sure to get coconut cream and not cream of coconut — the latter is very sweet and not what we want for this mango chicken recipe!
It’s a very easy dish to reheat! Simply return to the pan and heat on the stovetop on medium heat until warmed through. Love this recipe? Share it with the world on Pinterest.
