This Chicken With Mango Recipe is a very easy recipe and a perfect dish if you are looking for something that is a little bit different. This delicious and flavourful dish is ideal for both a family meal or when friends come around. It’s great to serve as either a starter or main course as it acts as a delicious filler that will leave even the biggest of appetites satiated. This vibrant dish is full of flavours that complement each other beautifully so you can enjoy your meal without any fuss or stress at all.
Mango chicken curry
- 10m prep
- 40m cook
- 4 serving
There’s no wonder this classic Thai-style mango chicken curry is an Aussie family favourite. With the perfect balance of sweet, savoury and creamy flavours, this curry is a winning dinner.
682 calories per serve
Allergens: Recipe may contain sulphites.
More nutrition information >
- 14 Ingredients
- 4 Method Steps
- 425g can Coles Brand mango slices in syrup
- 1 tbsp olive oil
- 1kg Coles Australian chicken thigh fillets, halved
- 1 brown onion, sliced
- 1 red capsicum, seeded, thinly sliced
- 1 garlic clove, crushed
- 1 tsp finely grated ginger
- 1/3 cup (100g) korma curry paste
- 400ml can coconut milk
- 1/2 cup (125ml) chicken stock
- Steamed basmati rice, to serve
- Sliced green chilli, to serve
- Lime wedges, to serve
- 1/3 cup coriander leaves, to serve
- Select all ingredients
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- Step 1Place the mango slicesUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT in a blender, discarding the syrup, and blend until pureed.
- Step 2Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.
- Step 3Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins. Add capsicum, garlic and ginger and cook for a further 2 mins. Add korma paste and cook stirring for 2 mins or until aromatic. Stir in coconut milk, stock and pureed mango. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.
- Step 4Serve curry with steamed basmati rice, green chilli, lime wedges and topped with extra coriander leaves.
Mango Chicken is easy to throw together and mega flavorful! This delicious recipe starts with marinated chicken (either breast or thighs) and is topped with cilantro-lime mango salsa.
Pair Mango Chicken with coconut rice or cilantro-lime rice for a complete meal. You can also serve it alongside some roasted carrots or roasted brussels sprouts.
With a bright citrus chicken marinade, luscious mango salsa, and a creamy avocado bringing everything together, this Mango Chicken tastes incredible!
It’s also relatively simple to make and you’ll be amazed at how just a few ingredients tossed together can taste this good.
Since this recipe requires relatively few ingredients, the ingredients – and the way you prepare them – matter. While I recommend grilling the chicken on an outdoor grill, a grill pan also works well. And I’ve included baking and sautéing instructions just in case you’re in a pinch. Above all, wait to make this meal until your mango and avocado are at peak ripeness for the best flavor and texture.
How To Make Mango Chicken
- Whisk together the chicken marinade ingredients: This marinade is the perfect complement to fresh mango! Reserve some of the marinade to brush over the chicken as it grills.
- Marinate: Place the chicken in the marinade mixture and refrigerate for at least 30 minutes and up to 6 hours. Why not longer? The acidity from the lime begins to “cook” the chicken.
- Cook: Grill, bake, or sauté the chicken until it reaches 165 degrees F. (I like to take the guesswork out by using a digital meat thermometer.)
- Cooking times will vary depending on several factors, so I always recommend using a thermometer to test your chicken as it cooks. Aim to hit 165 degrees Fahrenheit (Undercooked = unsafe; Overcooked = dry chicken).
- Baste: As you grill the chicken, brush it occasionally with the reserved marinade. This is going to amp up the flavor!
- Mango salsa: While the chicken is cooking, it’s the perfect time to whip together the salsa (and rice if you’re making some).
Whenever using a marinade to brush over the chicken as it cooks, never use marinade that has touched raw chicken. Always save some marinade in a separate bowl before the chicken goes in the mixture–uncooked chicken is a source of salmonella bacteria that causes food poisoning!
When it’s a busy weeknight, I’m all about making dinner prep easier! One of the nice things about this recipe is that the prep time is broken up a bit — the marinade can be made earlier in the day and the salsa and rice later in the day. Below are a few other tips.
Time-Saving Tips For Mango Chicken
- Jarred garlic: Yes, real garlic is better, but in a marinade you can’t tell too much of a difference. Jarred garlic will make the marinade fast and simple.
- Juicer: Mango Chicken requires fresh lime juice, so invest in a juicer or citrus reamer. You don’t need anything special or crazy expensive; this one is pretty cheap and is a great investment if you juice a lot of citrus.
- Check out this guide for how to cut a mango. Using the tips from this guide will make prep faster and easier.
Mango Chicken is easy to adjust to your personal preference or desired cooking method. Below are some ideas for adjusting this recipe.
Recipe Notes And Variations
- Healthy Mango Chicken: As written, this dish is very nutritious. But, to make it even healthier, serve it over quinoa, brown rice, or another similar whole grain.
- Mango Chicken bake: This recipe can be baked instead of grilled. To do so: preheat oven to 425 degrees F. Place chicken on a baking sheet lined with parchment paper. Bake for approximately 18 minutes, flipping the chicken halfway. Remove from the oven, and loosely cover a sheet pan with foil. Let the chicken rest for 5-10 minutes. Serve mango salsa over the baked chicken.
- Sautéed Mango Chicken: This recipe can be sautéed instead of grilled! To do so, heat 1 to 2 tablespoons of oil in a large pan over medium-high heat. Add chicken breast and cook for 4-6 minutes per side until the chicken is cooked through and the juices run clear. As you sauté the chicken, brush it generously with the reserved marinade. Transfer the chicken to a clean plate, and loosely cover with foil. Let the chicken rest for 5-10 minutes. Serve mango salsa on top of the chicken.
- Spicy Mango Chicken: If you’re looking to amp up the spice, add some cayenne pepper (1/4 to 1/2 teaspoon) to the marinade. You can also add some red pepper flakes to the finished dish!
- Mango Chicken thighs: You can switch out boneless skinless thighs for breasts in this recipe.
- Make sure to slice the chicken in half, and/or pound the breasts (this is best accomplished with a meat mallet) into an even thickness before marinating. This allows the chicken to soak up more flavor from the marinade (improving the taste), and the even thickness will allow the pieces to cook evenly.
- As the chicken is cooking, brush the reserved marinade on the meat. This will enhance the chicken’s flavor. You can even leave some marinade (untouched by the meat) to drizzle over everything after it’s finished, as a sort of dressing.
- Once it’s finished, let the cooked chicken rest, tented with foil, for 5-10 minutes before cutting in. This allows the juices to redistribute. (Here’s the science on that.)
MANGO CHICKEN CURRY
Mango chicken curry is an incredibly delicious Indian curry recipe. The fresh or frozen mangos give the curry the perfect sweetness without adding any sugar. This easy 30-minute dinner recipe is sure to become a family favorite!
LEARN HOW TO MAKE MANGO CHICKEN CURRY
Making mango curry is super easy. Here’s how you’re going to do it:
- Saute some onions, garlic, and ginger then put them into a blender with coconut milk, mangos, and spices. Blend blend blend.
- Pour this tasty sauce back into the pan and use it to simmer the chicken.
- Now stir in some more mango pieces and your mango chicken curry is ready!
FULL INGREDIENTS AND INSTRUCTIONS LISTED IN THE RECIPE CARD.
WHAT MAKES THIS MANGO CHICKEN CURRY SO SPECIAL
- Mangos are beautifully sweet and give tons of flavor to this curry.
- The gentle curry flavor is really easy to fall in love with.
- Chunks of delicious mango dotted throughout the sauce.
- Poaching the chicken in the sauce ensures that it is tender and flavorful.
- It’s so easy to make.
- Delicious with both fresh and frozen mango, so you can always make this.
- Leftovers reheat beautifully. Hello, meal prep!
TIPS FOR MAKING THE BEST MANGO CHICKEN CURRY
The smaller, yellow mangos that have an oblong shape, have far more flavor than their larger round cousins. If you see Ataulfo or Alphonso mangos, in your grocery store, opt for them. They are widely available so it shouldn’t be hard to find them.
The flavor of mangos can vary from quite tart if they are underripe to almost sickly sweet if they are overripe. Because of this, you may need to adjust the curry slightly at the end, depending on the ripeness of your mangos. If you used underripe mangoes, add a little honey. If you used overly ripe mangoes, add a little lime juice or a touch of vinegar.
We like using chicken thighs as they have the best flavor. But if you have chicken breast on hand, you can use that instead.
CAN I USE FROZEN MANGOS?
Yes! Frozen and thawed mangos work just as well.
HOW LONG DOES THIS MANGO CHICKEN CURRY RECIPE KEEP
This chicken curry will last for 2-3 days in your fridge. And it is delicious reheated for leftovers.
It also freezes very well. We love using large Stasher freezer bags for storing curry, soup, or chili in the freezer.
WHAT TO SERVE WITH MANGO CHICKEN CURRY
Curry is always best with a side of steamed basmati rice and some warm naan. But we often serve ours with some cauliflower rice to lighten up dinner a little.