This mango chicken curry is a dairy free take on the wonderful and delicious Indian curry recipe. Sweetened with just fresh or frozen mangos, it takes just 30 minutes for a quick and easy meal!
This mango chicken curry is a dish I love to make all year round. While mangos are only in season in the summer, I love that you can easily swap out the fresh variety with frozen mangos for a yummy, flavorful meal. This mango chicken curry is an Indian meal in which the sweet mangos balance out the curry spices so beautifully, and this combo is just so wonderful, creamy, and hearty. It’s also quite mild compared to other Indian curries, so it’s a great meal to make for the whole family.
Watch a Short Video of This Recipe
Mango Chicken Curry Recipe
I’ve found that authentic versions of this curry uses yogurt to thicken the sauce. However, I decided to make a dairy free version with just coconut milk, and the result is just fantastic. This substitution makes it naturally paleo and Whole30-friendly as well! Sweetened with just pureed mangos, the curry is a delicious combo of sweetness and savory in a bowl. Enjoy it with basmati rice or cauliflower rice a for a complete meal!
Ingredients
- ghee: I love using ghee in my cooking for that buttery flavor, but you can easily swap it out for coconut oil instead. Check out this post for homemade ghee or you can purchase it pre-made.
- onion
- ginger
- garlic
- curry
- cumin
- sea salt
- ground black pepper
- ripe mangos: I used fresh mangos for this recipe, but you can also just buy frozen mango chunks. Thaw them first before pureeing in the blender.
- coconut milk: Make sure to use full-fat coconut milk that usually comes in a can for that ultra creamy texture.
- apple cider vinegar
- boneless skinless chicken thighs: I personally prefer chicken thighs, but chicken breasts will also work!
- cilantro
How to Make Quick & Easy Mango Chicken Curry
- Before you start cooking, chop up the vegetables and the chicken, and puree the mangos in the blender.
- Heat ghee or coconut oil in a large skillet over medium high heat. Add onion and sauté until soft and translucent.
- Add ginger, garlic, curry powder, cumin, salt, and pepper, and cook stirring until fragrant.
- Pour in mango puree, coconut milk, and apple cider vinegar, and stir. Increase the heat to boil, then reduce to simmer for 2 minutes uncovered.
- Add the chicken and bring back to simmer. Cover and cook for 10 minutes until the chicken is cooked through.
- Taste and add more salt and pepper, if needed. Serve over rice or cauliflower rice, sprinkled with cilantro.
Frequently Asked Questions
You can definitely use vegan protein substitutions to make a meatless mango curry using tofu or chickpeas. I would reduce the cooking time for these though, because they don’t take as long as chicken to simmer in the sauce.
This is a relatively mild curry that even my toddler loves. To amp up the spice level, you can add some cayenne pepper to the curry, to taste.
Stored in an airtight container in the fridge, the leftovers will keep for 3-4 days.
Other curry recipes you might like…
- Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) – Quick & Easy!
- Paleo & Whole30 Chicken Curry – 30 Minute Meal!
- Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
- Curry Chicken Skewers
- Thai Green Curry Lamb Loin Chops
Mango Chicken Curry (Whole30 & Paleo-Friendly)
Ingredients
- 1 tbsp ghee or coconut oil
- 1 onion chopped
- 1 inch fresh ginger grated
- 4 garlic cloves minced
- 2 tbsp curry powder
- 1/2 tsp ground cumin
- 1 tsp sea salt plus more to taste
- 1/2 tsp ground black pepper plus more to taste
- 2 ripe mangos pureed (or use 2 cups frozen)
- 1 13.5 oz can of coconut milk full fat
- 2 tbsp apple cider vinegar
- 1½ lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- Chopped cilantro for garnish
Instructions
- Before cooking, chop up the vegetables and chicken and puree the mangos in the blender.
- Heat ghee in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes until translucent.
- Add ginger, garlic, curry powder, cumin, salt, and pepper, and cook stirring for 1 minute until fragrant.
- Pour in mango puree, coconut milk, and apple cider vinegar, and stir. Increase the heat to boil, then reduce to simmer for 2 minutes uncovered.
- Add the chicken and bring back to simmer. Cover and cook for 10 minutes until the chicken is cooked through.
- Taste and add more salt and pepper, if needed. Serve over rice or cauliflower rice, spinkled with cilantro.
Video
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This was really good – very balanced and super easy to put together.
Yay! Thank you so much!
SO good! I used pureed Alphonse Mangos that you can pureindianfoods.com, as I don’t think it is mango season right now, and that worked great.