Mango Chicken Curry
Monday, July 27, 2026
"Mango curry, it's ready at last.
Mango Curry, ate it so fast"
- Summer Lovin Tune ☀️🥭🎶
Mango season is in full swing for half the world, and if you're
anything like me, you'll be looking for new ways to enjoy this sweet, juicy
fruit. While I made the most of mango season during my summer, I held onto
this delicious mango chicken curry recipe so I could share
it when fresh mangoes are at their peak for many of you.
If you've been following along, you'll know that I have a bit of a soft
spot for cooking with mangoes. Earlier this year, I shared my
Grilled Mango Chicken recipe, which quickly became a favourite. If
you haven't tried it yet, be sure to check it out, click
here
for the recipe. It's another fantastic way to enjoy mango season and add a
tropical twist to your meals.
This mango chicken curry combines tender chicken, warming spices, and sweet
mango puree to create a dish that is comforting without feeling
heavy. Best of all, this recipe is simple to prepare and incredibly
versatile. Serve it with fluffy rice, garlic naan, or a warm paratha for a
satisfying meal that brings together the best flavours of the season.
TikTok
@spicyfusionkitchen Mango Chicken Curry 🤤🥭 Full Recipe On www.spicyfusionkitchen.com 🔗 #mango #chickencurry #easyrecipe #food #foodtiktok ♬ suara asli - Lagu India Enak
Ingredients
Chicken
8 - 10 Chicken Pieces
1 Large Red Mango - Pureed (1/2 - 3/4 Cup)
3 Tbsp Greek Yoghurt (or plain yoghurt)
2 tsp Grated Ginger
1 Tbsp Crushed Garlic
1 tsp Salt
1/4 tsp Cracked Black Pepper
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric
1 Tbsp Red Chilli Paste*
1 Tbsp Lemon Juice
1 tsp Coriander Powder
1 - 2 tsp Kashmiri Red Chilli Powder (substitute with red chilli
powder)*
Curry Base
2 Tbsp Oil
1 tsp Cumin Seeds
1 - 2 Dried Cinnamon Sticks
1 Bay Leaf
1 Onion Sliced
1 - 2 Sliced Red Chillies*
1 Cup (250ml) Pureed Tomato
400ml Coconut Cream/Milk
1/2 Cup Cubed Mango
1/2 tsp Garam Masala
* Adjust depending on your heat preference.
Garnish
Fresh Coriander
Method With Pictures
1. In a large bowl, mix together the Greek yoghurt (or plain yoghurt),
mango purée, grated ginger, crushed garlic, salt, cracked black pepper,
cumin powder, turmeric, red chilli paste, lemon juice, ground coriander, and
Kashmiri red chilli powder (or regular red chilli powder). Add the chicken
and mix until well coated. Cover and leave to marinate for at least 30
minutes.
2. Heat oil in a large pot over medium-low heat. Add the cumin seeds,
cinnamon sticks, and bay leaf, followed by the sliced onions and sliced red
chillies. Sauté gently, stirring often, until the onions soften and turn
lightly golden.
3. Add the marinated chicken to the pot, including all the marinade.
Increase the heat slightly and brown the chicken on all sides. Reduce the
heat to medium and allow it to cook for about 5 minutes so the flavours
start to develop.
4. Once the marinade begins to thicken, pour in 1 cup of water and stir
well. Reduce the heat to medium-low, cover, and let the curry simmer for 30
- 40 minutes. Check occasionally to make sure the sauce does not dry out or
catch on the bottom of the pot. This curry is already quite saucy at this
stage, so you can skip either or both of the next two steps depending on
your preference.
5. As the sauce thickens, stir in the puréed tomatoes and allow the curry
to bubble gently for around 10 minutes, until the tomatoes cook down and
blend into the sauce.
6. Add the coconut cream or coconut milk and let the curry simmer gently.
Coconut cream will need about 5 minutes to thicken, while coconut milk may
take closer to 10 minutes. Keep the heat low and stir occasionally to
prevent the sauce from burning.
7. Halfway through the coconut cream or milk thickening, stir in the garam
masala and the cubed mango, mixing gently so the mango holds its shape while
infusing flavour into the curry.
8. Garnish with freshly chopped coriander and serve hot with roti, naan,
paratha, or rice.
Method
- In a large bowl, mix together the Greek yoghurt (or plain yoghurt), mango purée, grated ginger, crushed garlic, salt, cracked black pepper, cumin powder, turmeric, red chilli paste, lemon juice, ground coriander, and Kashmiri red chilli powder (or regular red chilli powder). Add the chicken and mix until well coated. Cover and leave to marinate for at least 30 minutes.
- Heat oil in a large pot over medium-low heat. Add the cumin seeds, cinnamon sticks, and bay leaf, followed by the sliced onions and sliced red chillies. Sauté gently, stirring often, until the onions soften and turn lightly golden.
- Add the marinated chicken to the pot, including all the marinade. Increase the heat slightly and brown the chicken on all sides. Reduce the heat to medium and allow it to cook for about 5 minutes so the flavours start to develop.
- Once the marinade begins to thicken, pour in 1 cup of water and stir well. Reduce the heat to medium-low, cover, and let the curry simmer for 30 - 40 minutes. Check occasionally to make sure the sauce does not dry out or catch on the bottom of the pot. This curry is already quite saucy at this stage, so you can skip either or both of the next two steps depending on your preference.
- As the sauce thickens, stir in the puréed tomatoes and allow the curry to bubble gently for around 10 minutes, until the tomatoes cook down and blend into the sauce.
- Add the coconut cream or coconut milk and let the curry simmer gently. Coconut cream will need about 5 minutes to thicken, while coconut milk may take closer to 10 minutes. Keep the heat low and stir occasionally to prevent the sauce from burning.
- Halfway through the coconut cream or milk thickening, stir in the garam masala and the cubed mango, mixing gently so the mango holds its shape while infusing flavour into the curry.
- Garnish with freshly chopped coriander and serve hot with roti, naan, paratha, or rice.
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