Mango Chicken Recipe

Sweet, savory, and bursting with tropical flavor, this Mango Chicken Curry is the perfect balance of creamy coconut, warm spices, and juicy mango. Tender chicken thighs are simmered in a rich coconut-mango sauce with fragrant lime leaves, bell peppers, and a touch of Thai curry paste, then finished with fresh spinach and a squeeze of lime for brightness. Served over steamed rice, this dish is a vibrant, restaurant-quality meal you can make at home in just 40 minutes.

Whether you’re craving something exotic for weeknight dinner or want a show-stopping curry for guests, this recipe delivers bold flavors with minimal fuss.

Why You’ll Love This Recipe

• Sweet and savory balance – tropical mango and rich coconut curry
• Quick and easy – ready in about 40 minutes
• Healthy and nutritious – protein, veggies, and fiber in every bite
• Family-friendly – warm and flavorful, but not overwhelmingly spicy
• Versatile – pairs beautifully with rice, quinoa, or even noodles

Ingredients

• Avocado oil (2 tablespoons) – For sautéing the chicken and aromatics; can substitute coconut or other neutral oil
• Boneless chicken thighs (1 pound, cut into ½″ cubes) – Juicy, tender protein that absorbs flavor
• Yellow onion (2 cups, finely diced) – Adds sweetness and depth to the curry
• Garlic (2 cloves, minced) – Aromatic and savory
• Fresh ginger (2 tablespoons, minced) – Adds warm, zesty flavor
• Red Thai curry paste (1–2 tablespoons) – Provides bold, slightly spicy curry flavor
• Kaffir lime leaves (2 small, or 1 teaspoon lime zest) – Fragrant citrus aroma
• Red bell pepper (1, diced) – Sweet crunch and color
• Coconut milk (13.5 ounces, 1 can) – Creamy, rich base for the sauce
• Mango (3 cups diced; 2 cups for sauce, 1 cup added at the end) – Sweet tropical flavor
• Chicken stock (½ cup, optional) – To thin the sauce if needed
• Spinach (4 cups, roughly chopped) – Adds vibrant color and nutrition
• Freshly squeezed lime juice (1–2 tablespoons) – Brightens the curry
• Fish sauce (1 tablespoon) – Umami depth; optional for Indian-inspired version
• Sea salt (to taste) – Enhances all flavors
• To Serve: Steamed jasmine or basmati rice, fresh cilantro, lime wedges

How to Make Mango Chicken Curry

1. Sear the Chicken

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of avocado oil and swirl to coat. Add the cubed chicken thighs and sauté until browned and cooked through. Remove and set aside.

2. Cook Aromatics

Add remaining oil to the pan. Stir in diced onion, garlic, and ginger. Lower heat to medium-low and cook 4–5 minutes until softened and lightly browned.

3. Build the Curry Base

Add the red Thai curry paste and stir to bloom the flavors. Blend 2 cups of mango with coconut milk until smooth, then pour into the pan. Add lime leaves and diced red bell pepper. Bring to a gentle boil, then reduce to a simmer.

4. Simmer and Adjust

Simmer for 8–10 minutes, stirring occasionally. If the curry becomes too thick, add chicken stock as needed.

5. Finish with Greens and Mango

Add chopped spinach and let it wilt for 1–2 minutes. Stir in the cooked chicken, lime juice, fish sauce, and remaining 1 cup of mango. Season with sea salt to taste.

6. Serve

Spoon over steamed jasmine or basmati rice. Garnish with fresh cilantro and lime wedges for an extra pop of flavor.

Tips for Success

• Use ripe, sweet mangoes for best flavor (Ataulfo mangos are ideal).
• Curry paste spice varies; start with less and adjust to taste.
• Avoid overcooking spinach; it should just wilt for color and texture.
• Kaffir lime leaves add authentic fragrance, but lime zest works if unavailable.
• Adjust salt gradually—fish sauce adds depth, but also saltiness.

Equipment Needed

• Large sauté pan (10–12″)
• Blender or food processor (for mango-coconut sauce)
• Knife and cutting board
• Measuring spoons and cups
• Spoon for stirring

Recipe Variations

• Indian-Inspired: Skip curry paste, lime leaves, and fish sauce; use turmeric, cumin, coriander, and cardamom instead.
• Vegetarian: Replace chicken with firm tofu or chickpeas.
• Spicier Version: Increase Thai curry paste or add red chili flakes.
• Low-Fat Option: Use light coconut milk and reduce oil.

Serving Suggestions

• Serve with steamed jasmine or basmati rice for a complete meal.
• Garnish with fresh cilantro and lime wedges for extra brightness.
• Pair with naan or roti for a heartier meal.
• Add a side of cucumber salad for a refreshing crunch.

FAQs

Can I make this ahead of time?
Yes, but add fresh mango at the end when reheating to preserve texture and flavor.

What is the best curry paste?
Mae Ploy Thai red curry paste is a popular choice for balanced heat and flavor.

Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more tender in the curry.

Is this recipe gluten-free?
Yes, naturally, as long as your curry paste and fish sauce are gluten-free.

Can I freeze this curry?
Yes, but add fresh mango after reheating to maintain sweetness and texture.

Final Thoughts

This Mango Chicken Curry is a tropical twist on classic curry dishes, blending creamy coconut, sweet mango, and vibrant vegetables for a flavor-packed meal. Perfect for weeknight dinners or entertaining, it’s easy to make, colorful, and irresistibly satisfying. Serve over rice, garnish with cilantro and lime, and enjoy a bowl of comfort with a tropical flair.

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