Mango Chicken Curry

4.78 from 9 votes

This mango chicken curry is a creamy, sweet-and-savory, Indian-inspired dinner made with tender chicken simmered in a coconut milk curry sauce flavored with ripe mango and warm spices. It’s cooked quickly on the stovetop in about 30 minutes (just like this reader favorite butter chicken), making it ideal for busy weeknights or meal prep. The combination of coconut milk, mango, and gentle curry spices creates a balanced sauce that’s comforting, dairy-free, and full of flavor without being overpowering.

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

Author: Jean Choi

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

Fresh vs. frozen mangos: Ripe mango gives the sauce its natural sweetness and smooth texture. If using frozen mango, be sure to thaw it completely before blending so the sauce stays creamy and not icy or grainy.
Adjust sweetness and acidity to taste: Mango sweetness can vary, so always taste the sauce at the end. If it leans too sweet, a small splash of apple cider vinegar or an extra pinch of salt helps bring everything back into balance.
Don’t rush the simmer: Letting the sauce gently simmer before adding the chicken helps the flavors meld and slightly thickens the curry, creating a richer, more cohesive sauce.
This chicken curry recipe stores beautifully which makes it great for meal prep. Leftovers keep well in an airtight container in the fridge for 3-4 days, and the flavors deepen over time.
To freeze, let the curry cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition