Chicken Mango Curry – Chicken in Mango Coconut Sauce

Mango chicken is on the menu of many Indian restaurants. The chicken braises in a sauce of onions, tomatoes, coconut milk and spices, and puréed mango flesh makes it fruity and slightly sweet. Half of the mango goes into the sauce, and the other half goes in diced only at the end, so you still find pieces.

By Laura Chen · November 4, 2026

45 Mintotal

4servings

420kcal

IndianCuisine ›

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Use chicken thighs instead of breast. They stay juicy when braised and can take five minutes more. Fry the onions until golden brown, which takes a good ten minutes and gives the sauce its depth. A ripe mango gives under a finger press and smells fragrant at the stem end. If it is still firm, 1 tsp sugar in the sauce helps. You set the heat with the chili, and without it the curry stays mild.

For dipping, naan from the pan goes well, with basmati rice. If you like it creamier, cook butter chicken or chicken tikka masala next. The leftover mango ends up in mango lassi.

Image: AI-generated.

Chicken Mango Curry – Chicken in Mango Coconut Sauce

Name: Chicken Mango Curry – Chicken in Mango Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 600 g skinless boneless chicken thighs, in 3 cm pieces; 1 ripe mango (about 400 g); 2 tbsp vegetable oil; 2 onions, finely diced; 3 garlic cloves, finely grated; 20 g ginger, finely grated; 1 green chili, finely chopped, optional; 200 g strained tomatoes; 200 ml coconut milk; 1 tsp salt; 1 tbsp lime juice; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp sweet paprika; 2 tsp garam masala (Indian spice blend); 1 handful cilantro, chopped, for garnish

Laura Chen

Servings

Prep time

15 minutes

Cook time

30 minutes

Calories

420

Cuisine

Indian

Ingredients

For the curry:

600 g skinless boneless chicken thighs, in 3 cm pieces
1 ripe mango (about 400 g)
2 tbsp vegetable oil
2 onions, finely diced
3 garlic cloves, finely grated
20 g ginger, finely grated
1 green chili, finely chopped, optional
200 g strained tomatoes
200 ml coconut milk
1 tsp salt
1 tbsp lime juice

Spices:

1 tsp cumin seeds
1 tsp turmeric
1 tsp sweet paprika
2 tsp garam masala (Indian spice blend)

To serve:

1 handful cilantro, chopped, for garnish

Instructions

Peel the mango and cut the flesh from the pit. Purée half of it finely with 3 tbsp water and cut the rest into 1 cm cubes.
Heat the oil in a wide pot over medium heat and toast the cumin for 30 seconds, until it smells fragrant and crackles lightly.
Add the onions and fry them, stirring, for 10 to 12 minutes, until golden brown.
Stir in the garlic, ginger and chili and fry for 1 minute. Add the turmeric, paprika and 1 tsp garam masala and stir for another 30 seconds.
Put the chicken pieces in the pot and fry them for 3 minutes, until pale all over. Pour in the strained tomatoes, coconut milk and mango purée, and salt.
Let the curry simmer gently with the lid half on for 15 minutes, until the chicken is cooked and the sauce thickens to a creamy consistency. Stir now and then.
Fold in the mango cubes, the remaining garam masala and the lime juice and warm everything for 2 minutes. Adjust the salt and sprinkle with cilantro.

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Chicken Mango Curry – Chicken in Mango Coconut Sauce

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Chicken Mango Curry – Chicken in Mango Coconut Sauce

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