Easy Mango Chicken Curry

5 from 4 votes

This mango chicken curry recipe is a dairy-free take on the wonderful and delicious Indian curry recipe. Sweetened with fresh or frozen mangos for a sweet and savory meal that takes just 30 minutes to make!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: 30 minute paleo meals, dairy-free, gluten-free, mango chicken curry, mango curry, whole30

Servings: servings

Calories: 328kcal

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

Notes

Serving Tips

Serve warm over basmati rice or cauliflower rice. Curry keeps really well, so if you want to make this ahead of time to serve later, that works too!

Storage Tips

Stored in an airtight container in the fridge, leftover mango curry will keep for 3-4 days.
To freeze, store leftovers in an airtight zip-top bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition