Spicy Mango Chicken Curry
Tender chicken pieces marinated in yogurt and spices, cooked in a creamy mango-coconut sauce, and garnished with fresh cilantro and nuts. Sweet, savory, and lightly spiced, this dish is perfect for quick dinners, meal prep, or weeknight family meals.
Equipment
- 1 Large mixing bowl
- 1 immersion blender or stick blender
- 1 large frying pan or skillet
- 1 spatula or wooden spoon
Ingredients
For the Chicken:
- 2 lbs chicken breast cut into bite-sized pieces
For the Marinade:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 garlic cloves minced
- 1 tbsp ginger paste
- 2 tsp garam masala
- 1 ½ tsp ground cumin
- 1 tsp kosher salt
- 1 tsp cayenne pepper adjust to taste
- 1 ½ tsp turmeric powder
For the Sauce:
- 1 tbsp vegetable oil
- 1 cup full-fat coconut milk or cream
- 2 cups mango chunks fresh or thawed frozen
For Garnish (Optional):
- Fresh cilantro leaves
- ½ cup chopped cashews or almonds
Instructions
- Prepare the Chicken Pieces: Start by trimming any excess fat from your chicken breasts. Cut the chicken into bite-sized, uniform pieces so they cook evenly. Placing all pieces in a large mixing bowl will make it easier to combine with the marinade later.Uniformity is key to ensuring tender, evenly cooked chicken throughout the dish.
- Make the Spiced Yogurt Marinade: In a separate bowl, whisk together 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, and 1 tablespoon sugar until smooth. Add 2 minced garlic cloves, 1 tablespoon ginger paste, 2 teaspoons garam masala, 1 1/2 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon cayenne pepper, and 1 1/2 teaspoons turmeric powder. Mix thoroughly to create a fragrant, flavorful marinade.
- Marinate the Chicken: Pour the prepared marinade over the chicken pieces. Use a spatula or clean hands to coat each piece thoroughly, ensuring every chunk is covered with the yogurt-spice mixture. Cover the bowl with plastic wrap or a lid, then refrigerate for at least 30 minutes (up to an hour if possible).Marinating tenderizes the chicken while infusing it with rich flavor.
- Prepare the Mango Puree: While the chicken marinates, place 2 cups of fresh or thawed mango chunks in a blender or food processor. Blend until smooth to create a thick, vibrant mango puree. If you prefer a slightly textured sauce, you can leave small mango pieces in the mixture. Set aside the puree for later use in the curry.
- Heat the Cooking Oil: Place a large frying pan or skillet over medium-high heat and add 1 tablespoon vegetable oil. Allow the oil to warm until it shimmers, indicating it’s ready for the chicken. Properly heated oil prevents sticking and helps the chicken cook evenly without drying out.
- Cook the Marinated Chicken: Add the marinated chicken pieces to the hot pan. Spread them in a single layer for even cooking. Sauté for 3–5 minutes, stirring occasionally, until the chicken turns opaque and is white all the way through. The chicken may not brown much due to the yogurt marinade, but that’s normal and ensures it stays juicy and tender.
- Combine Mango Puree and Coconut Milk: Reduce the heat to low. Pour the prepared mango puree and 1 cup full-fat coconut milk (or cream) into the pan with the chicken. Stir gently to combine, creating a creamy, smooth sauce that coats every piece of chicken. The combination of mango and coconut gives the curry its signature sweet, silky flavor.
- Simmer the Curry: Allow the chicken and sauce to simmer uncovered on low heat for 15 minutes. Stir occasionally to prevent sticking and help the sauce thicken evenly. During this time, the flavors meld together, creating a rich, aromatic curry with a natural sweetness from the mango. Taste the sauce and adjust salt as needed.
- Prepare the Serving Base: While the curry simmers, cook rice of your choice according to package instructions. Steamed jasmine, basmati, or brown rice works beautifully with this dish. The rice will absorb the flavorful sauce, balancing sweetness and spice perfectly.
- Garnish and Serve: Remove the pan from heat. Transfer the curry to a serving dish or plate over the cooked rice. Sprinkle with freshly chopped cilantro leaves for a burst of color and fresh flavor. Optional: scatter 1/2 cup chopped cashews or almonds on top for a satisfying crunch. Serve immediately while hot, allowing your family or guests to enjoy the full flavor and aroma of the dish.
Notes
- Chicken can be substituted with boneless, skinless thighs or tenders for a slightly juicier texture.
- Adjust garam masala and cayenne pepper to suit your preferred spice level; this curry is flavorful rather than overly hot.
- Mango puree can be made from fresh or frozen mango chunks. Frozen mango should be thawed for smooth blending.
- Use full-fat coconut milk for a rich, creamy texture, or light coconut milk for a lower-fat version.
- Toasted nuts, such as cashews or almonds, add a crunchy texture and nutty flavor, but they are optional.
- Leftover curry can be gently reheated on low heat to prevent the chicken from drying out.
