Mango and chicken are a Power Combo! This Mango Chicken Curry uses fresh mango as a base and adds whole coconut milk for a creamy richness. Try IT TONIGHT!

There is something about the combination of mango and chicken that simply works. We eat so much mango chutney with roast chicken that I even started making my own Chutney so I wouldn’t run out of time.

Here is a chicken curry with mango that I whipped the other day.

I like it, But my dad thinks it’s a little sweet, so feel free to reduce the amount of mango that the recipe asks for if you want something less sweet.

Or add a little more vinegar. The amounts are approximate, do not hesitate to experiment!

What’s in Mango Chicken Curry?

Curry in the title of this recipe refers to the type of dish, not one of its ingredients (although one of the ingredients is curry powder). In English-speaking parts of the world, Curries are meat or vegetable dishes with a Sauce or sauce seasoned with traditional Indian spices and usually served over rice. In India, these dishes are said to have individual names, and the word Curry is not used.

Our Mango Chicken Curry uses fresh mangoes, whole coconut milk for richness, ginger, curry powder, cumin and vinegar to balance the sweetness of mango. Make the Sauce first, then add boneless chicken pieces and simmer until cooked through.

How to buy and store mangoes

Mangoes become softer as they ripen, so the key to choosing a mango is to squeeze it before buying. When he gives in under the pressure of your fingers, he is on the more mature side. So if you don’t do it right away, choose mangoes that are the firmer side and only give a little when you squeeze them.

Keep not quite ripe mangoes at room temperature; they will continue to ripen. Once you have reached the desired ripeness, store it in the refrigerator to slow down the ripening process.

Do you have any problems when cutting mangoes? Find out how to cut a mango in our tutorial.

Mango Chicken Curry Tips

Choosing the right ingredients for this recipe is important for success.

For a sweeter sauce, use a more ripe mango. For a less sweet Sauce, use a firmer Sauce. If the sweetness of your finished Sauce is too sweet for your taste, add a little vinegar. If the Sauce is not sweet enough, add sugar, one crack at a time, until the desired sweetness is achieved. You can also add the optional raisins.

Canned whole coconut milk is ideal for this recipe for richness, body and texture. Low-fat coconut milk or chilled coconut milk changes these desirable properties.

Dried spices lose their effectiveness with age. If your curry or cumin powder is more than a year old, buy new, fresher spices.

In the comments, readers reported successes with frozen mango pieces.

How to store and freeze this Curry

Store the remains in an airtight container in the refrigerator for 3-4 days. In fact, as with many stew dishes, the flavors can improve a day after.

You can freeze the remains of Chicken Curry with mango for up to 3 months in an airtight zipper bag. Thaw in the refrigerator before warming up.