If you’re craving something warm, flavorful, and just a little bit exotic, this mango chicken curry is going to become your new go-to dinner. It’s a creamy dish with a nice kick that brings together the sweetness of ripe mangoes, the richness of coconut milk, and a warm blend of aromatic spices. Plus, it comes together in under an hour, making it one of those perfect easy chicken weeknight dinners that still feel special.
This chicken and mango curry is comfort food at its finest, and best of all—it’s made with real, whole ingredients. No heavy creams, no complicated prep. Just bold flavors, fresh herbs, and a bit of love.
Why You’ll Love This Mango Chicken Curry
- Sweet & savory balance: The juicy mango adds a bright, natural sweetness that perfectly complements the spicy chili and warm curry spices.
- Quick & simple: This is one of those weeknight chicken meals you can throw together without much fuss, all in one pan.
- Healthy & hearty: Made with lean chicken breast, coconut milk, and fresh herbs, this fits right into the category of healthy curry recipes.
- Flavor-packed: The combination of garam masala, cumin, fennel seeds, and paprika makes this a truly flavorful and deeply satisfying garam masala curry.
Ingredients You’ll Need
For the Chicken Coconut Curry:
- 3 boneless, skinless chicken breasts, cut into small cubes
- 4 garlic cloves, sliced
- 1 tablespoon finely minced ginger
- ½ red bell pepper, diced small
- 2 small shallots, sliced
- 2 red chilis, sliced
- 1 ripe mango, diced small
- ½ cup coconut milk
- 1 cup chicken stock
- A few knobs of butter
- Roughly chopped cilantro
- Salt and pepper to taste
For the Spice Mix:
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon fennel seeds
- 2 teaspoons paprika
- 3 whole cloves
- 3 bay leaves
For the Mint Chili Gremolata:
- 1 cup fresh mint leaves, finely minced
- ½ red chili, finely diced (brunoise)
- Juice and zest of ½ lemon
- 1 garlic clove, finely minced
- Extra virgin olive oil (enough for a saucy consistency)
- Salt and pepper to taste
How to Make Mango Chicken Curry
Step 1: Make the Gremolata
In a small bowl, combine minced mint, red chili, garlic, lemon juice and zest. Stir in olive oil until the mixture reaches a loose, saucy consistency. Season with salt and pepper. Set aside. The longer this sits, the more flavorful it gets!
Step 2: Sear the Chicken
In a hot pan with a little olive oil, sear the chicken breast until golden on both sides. You’re not fully cooking the chicken here, just getting a good sear. Once browned, remove from the pan and set aside.
Step 3: Build the Flavor Base
In the same pan without cleaning it, add a few knobs of butter. Toss in the shallots, garlic, ginger, and red chili. Season with salt and cook gently until fragrant and softened, about 2–3 minutes.
Step 4: Add the Spices
Return the chicken to the pan and sprinkle in the spice mix: curry powder, garam masala, cumin, fennel seeds, and paprika. Stir well to coat everything in the spices. Let it cook for about 2 minutes.
Step 5: Simmer the Curry
Pour in the chicken stock and coconut milk. Add the bay leaves and cloves. Stir and let simmer over low to medium heat for 5 minutes.
Add the red bell pepper and diced mango. Zest in a little orange if desired. Simmer until the sauce thickens slightly and the chicken is cooked through.
Turn off the heat and stir in a few more knobs of butter and chopped cilantro. Mix until the butter is fully melted into the sauce.
Serving Suggestions
Serve this chicken and mango curry over fluffy jasmine or basmati rice. Top with mint gremolata, extra chopped cilantro, sliced green onion, and fresh chili.
Serve with naan on the side if you’re craving something extra.
Recipe Tips and Variations
- Make it spicy or mild: Adjust the chili to your taste.
- Use chicken thighs: Boneless thighs work beautifully for added richness.
- Vegetarian option: Sub tofu or chickpeas.
- Add greens: Stir in baby spinach or kale near the end.
How to Store and Reheat
Store in an airtight container in the fridge for up to 4 days. The flavors get even better!
Reheat gently on the stove or microwave with a splash of stock or water.
Creamy Mango Chicken Curry
Ingredients
Chicken Coconut Curry
- 3 Chicken breasts skin off, cut into small cubes
- 4 Garlic cloves sliced
- 1 tbsp Ginger finely minced
- ½ Red bell peppers small dice
- 2 Small Shallots sliced
- 2 Red chilis sliced
- 1 Mango small dice
- Cilantro rough chopped
- ½ cup Coconut milk
- 1 cup Chicken stock
- Butter few knobs
- Salt & pepper
Spice Mix
- 2 tbsp Curry powder
- 1 tbsp Garam masala
- 1 tsp Cumin
- 1 tsp Fennel seeds
- 2 tsp Paprika
- 3 cloves
- 3 bay leaves
Mint Chili Gremolata
- 1 cup Mint leaves fine mince
- ½ Red chili fine brunoise
- ½ Lemon juice/zest
- 1 Garlic clove fine mince
- Extra virgin olive oil enough to saucy consistency
- Salt & pepper
- Garnish: Mint gremolata fresh cilantro, green onion, fresh chili
Instructions
- In a bowl, mix all minced ingredients with lemon juice, zest and olive oil. Season with salt. Set aside.
- In a hot frying pan with olive oil, sear and brown the chicken. Once browned, remove from the pan. In the same pan without cleaning it, add butter and sweat shallots, garlic, ginger and chili. Season with salt. Add chicken back into the pan with the spice mix. Cook for 2 more minutes, incorporating and mixing the spices all throughout the pan.
- Add in the chicken stock, coconut milk, bay leaves and cloves. Give it a stir and let simmer on low-medium heat for about 5 minutes. Zest an orange, add in bell pepper and mango. Simmer a little longer until the broth starts thickening. Turn off heat, add in a few knobs of butter and fresh cilantro. Mix well until butter is fully melted in.
- Serve over jasmine or basmati rice. Garnish with mint gremolata, green onion, chili and fresh cilantro.
Frequently Asked Questions
Can I use frozen mango?
Yes, just thaw and drain it first.
Can I freeze mango chicken curry?
Yes. Freeze without the gremolata and add it fresh when reheating.
Is this curry spicy?
It’s medium-spicy, but easily adjustable.
Final Thoughts
This mango chicken curry is a beautiful fusion of sweet tropical fruit and warm, earthy spices. Whether you’re looking for new recipes with mango and chicken or want a bold new dinner idea, this dish delivers.
If you try this chicken and mango curry recipe, leave a comment below or tag me on social media. I’d love to see it!
Looking for more easy chicken weeknight dinners or healthy chicken curry ideas? Check out my other globally inspired curries and one-pan dishes.
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