This is my Mango Chicken Curry and it’s always on rotation in this kitchen. An amazingly aromatic, sweet and spicy curry sauce is made with puréed mango and you can alter the heat to suit your tastes. Serve over steamed rice and warm naan bread.
I’m writing this on a Sunday afternoon as my recipe for Friday is braising away in the oven. Sunday dinners are THE best around here and I can’t wait for you to read about it and make it this weekend yourself. But about today’s recipe…
I’ve made this Mango Curry Chicken 3 times this week alone. Not necessarily because it’s fantastic, but because I wanted to make a video to show you how easy it is and completely forgot to film it! I was excited to get back into the kitchen after a week away visiting family up in Portland and just dove right into making it and didn’t set up the equipment.
Next I realized it and had to go hit up the market to do it all over again. My friend across the street made out with an unexpected dinner. 🙂
So needless to say I came back home and decided to make it again the next day and while filming it did not realize the batteries on my microphone went out. When editing the footage I realized the error and filmed it again. The video below has a few bloopers in it, but I’m here to show you this is a real, working kitchen and mishaps happen, right?!
While I love papayas, mangos are better to use in cooking as they hold up better in my opinion. While I do purée them in the sauce, it’s to act not only as a flavoring agent, but to add a thickness to the curry sauce. The sweet and flavorful curry sauce is out of this world. Plus, you can alter the heat by more or less cayenne.
I hope you try this Mango Chicken Curry and check out the video below. Enjoy!
Mango Chicken Curry
- 2 lbs chicken breast meat tenders or thigh fillets, cut into bite size pieces
- 16 oz mango chunks thawed if frozen
- 2 garlic cloves crushed
- 1 tbsp fresh grated ginger
- 1 1/2 tsp ground cumin
- 1 tsp cayenne pepper (See Note 1)
- 2 tsp garam masala (See Note 2)
- 1 1/2 tsp turmeric powder
- 1 tbsp lemon juice
- 1/2 cup plain Greek yogurt
- 1 tbsp vegetable oil
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 cup coconut milk or cream
- Cilantro for garnish
- 1/2 cup chopped cashews or almonds
- Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour, overnight, or up to 24 hours.
- Purée mango and set aside.
- Heat the oil over high heat in a large fry pan. Add the marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.
- Add the mango purée, sugar and salt. Stir to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.
- Season with salt if needed. Stir through the cream and simmer another 5 minutes. Remove from heat.
- Garnish with cilantro leaves and chopped nuts. Serve over steamed jasmine, basmati or rice of choice.
- Use more or less cayenne, depending on the level of heat you like.
- Use more or less Garam Masala depending on your taste for heat. This is not a very hot dish, the spice blend is more flavor than heat. I think sometimes people confuse spicy with heat and there is a difference! 🙂