Mango Chicken Curry

Pretty simple recipe with a great flavour!

Mango Chicken Curry

  • Prep time: 15 minutes Cook time: 1 hour Yield: Serves 6.


  • 2 Tbsp vegetable oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced*
  • 2 Tbsp fresh minced ginger*
  • 1 Tbsp yellow curry powder
  • 1/2 teaspoon ground cumin
  • 1 mango, peeled and diced
  • 2 Tbsp cider vinegar or white vinegar
  • 1 13.5 ounce can coconut milk (If using low-fat coconut milk, add 2 Tbsp heavy cream)
  • 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup golden raisins (optional)
  • Salt and pepper
  • Cilantro for garnish

* QUICK TIP #1 When you buy ginger root, peel it all and place the pieces in a freezer bag. When you need to use some, take out a FROZEN piece and use a grater to grate/mince it…. Put the leftover back in the freezer.

* QUICK TIP #2 I also use a grater with garlic cloves. It saves the chopping. This also works with a small amount of onions!


1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro.

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog -

Posted on November 9, 2013, in Chicken, East Indian/Thai, Main Dishes and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Great recipe and I love the tips. I always have a problem with the ginger going bad. As to the garlic, I have a garlic press and do as much as I want and that’s it. Forget chopping–ugh.

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