How to make Chicken Mango Curry

Published Date
August 17th 2021
Average: 5 (6 votes)
Chicken Mango Curry topped on steamed rice
Closed up Chicken Mango Curry on top of the steamed rice
Boba Milk Tea #shorts

For all our Curry Chicken lovers out there, we have a new special treat for you: Chicken Mango Curry! We take all you love about curry chicken and mango and mix them with some sweet coconut milk. This dish will be a favorite of all friends and family as they enjoy the multi-layered flavors. Our Chicken Mango Curry recipe will have your guest coming back for more.

Try washing this down with a glass of Vegan Mango Lassi it's the perfect pairing. 

Author: Rachel Ottier-Hart
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins


Optional Ingredient


Use seasoning ingredients to coat and marinate the chicken for a minimum of one hour or overnight for more depth of flavor.
If using the optional ingredient, remove the seeds, mince, add to the seasoning mixture, or add it to the dish later in cooking step 7.
Place a large heavy bottom pot on high heat and add the coconut oil.
Once the oil is hot, add the garlic and geera seeds. Cook until burnt before removing from the oil using a slotted spoon and discarding.
Place the curry, masala, and geera powders into the oil and stir them into a paste using a wooden spoon, adding a little of the water if the paste is too dry, and cook for 3 minutes.
Separate the mango chunks into two portions. Place one portion into the pot and stir into the paste, adding water and cooking for 3 minutes.
Carefully place the marinated chicken into the pot, coat it in the curry paste, and cook on high heat for 10-15 minutes.
Add sugar, water, and coconut milk powder. Stir until dissolved, and make sure the chicken is fully submerged in liquid. Then reduce heat to medium and cook for 20 minutes uncovered.
You can now add the optional ingredient: Put the pepper into the liquid and leave it to poach along with the chicken. Make sure the pepper does not burst open, or it will make the dish extremely hot. Before moving to the next step, remove the pepper from the pot and set it aside or discard it.
Once the chicken has been cooking for 20 minutes, stir the pot to remove anything sticking to the bottom of the pot and add water if necessary.
Add the second portion of mango and continue to cook covered for another 10-15 minutes or until the chicken is thoroughly cooked.
Season with salt and black pepper to taste.
When the chicken is thoroughly cooked and the liquid is a nice thick gravy-like consistency, turn off the heat and let it rest for 20 minutes or until the dish is warm to the touch if eating with your hands.
Serve warm over rice or with roti and curry vegetable side dishes.

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mango curry chicken

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