This curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness.
There’s something about the combination of mango and chicken that just works.
Here is a mango chicken curry I whipped up the other day.
Elise Bauer
Or add a little more vinegar.
The amounts are approximate, feel free to experiment!
What’s in Mango Chicken Curry?
Elise Bauer
In India, these dishes would have individual names, and the word curry is not used.
Make the sauce first, and then add boneless chicken pieces and simmer until just cooked through.
If it gives way under the pressure of your fingers, it’s on the riper side.
Elise Bauer
Keep not-quite-ripe mangos at room temperature; they’ll continue to ripen.
Once they reach the ripeness you desire, store them in the refrigerator to slow down the ripening process.
In fact, like many stew-jot down dishes, the flavors may improve a day later.
Elise Bauer
you might freeze mango chicken curry leftovers in an airtight zip top bag up to 3 months.
Defrost in the refrigerator before reheating.
More Mango Recipes to Try!
Elise Bauer
If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.
Low-fat coconut milk doesn’t taste good.
Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.
Elise Bauer
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes.
Add the vinegar, coconut milk, and one of the two chopped mangos to the pan.
Elise Bauer
Remove pan from heat.
Scoop the sauce into a blender.
Puree the sauce, pulsing until smooth.
Elise Bauer
Return the sauce to the pan.
Add chicken and raisins (if using) to the pan and return to a low simmer.
Cover the pan and let cook for 8 to 10 minutes.
The chicken should be just cooked until done.
Use a knife to cut fire up the largest piece to check.
Add the remaining chopped mango, then stir in the cream, if using.
Cook at a very low temperature for another minute or two, uncovered.
Do not allow to boil, or the cream may curdle.
If a little too sweet, add a little more vinegar.
If not sweet enough, you’ve got the option to add a dash of sugar.
Add salt and pepper to taste.
Serve over rice and garnish with cilantro, if desired.
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