Mango Chicken Curry

By Sharon M – Thornhill, ON
Mango Chicken Curry
  • Prep Time: 10
  • Total Time: 40
  • Servings: 6

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About this Recipe

This is a nice blend of sweet and spicy curry. Very easy to make!


2 tbsp olive oil
1 onion
1 green or red bell pepper
2 garlic cloves
2 tbsp ginger (or 2 frozen ginger cubes)
2 tbsp yellow curry powder
1/2 tsp cumin
2 mangos or frozen mango Cubes (2 cups)
1 can coconut milk
4 skinless boneless chicken breasts


Heat oil in a large pan. Add onions, and pepper and cook until they soften (about 5 min on medium heat). Add garlic, ginger, curry powder, cumin, salt and pepper stir and cook for a few more minutes (add oil if mixture becomes too dry).

Stir in coconut milk, and one of the chopped mangoes (or half the frozen mango pieces) to the pan. Increase heat slightly and bring to a boil, stirring occasionally. Remove pan from heat. With a ladle pour the mixture carefully into a blender (or use a hand blender). Purée the sauce in the blender until it is smooth.

Sauté the chicken in the pan with some oil (do not cook through, this is a light sauté). Pour the sauce in with the chicken and return to a low simmer. Let the chicken finish cooking in the sauce for 8-10 minutes. Add the remaining chopped mango and simmer for a minute or so.

Serve over rice or couscous.

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