April 18, 2012

Mango Chicken Curry recipe

Last Friday we scored a dozen mangoes at Safeway for only $5. That deal was awesome. . .almost as awesome as this recipe for Mango Chicken Curry. We made this tonight for dinner and it’s a keeper, in my opinion. This recipe is thanks to Simply Recipes with a few modifications.

I was worried it would be too sweet – but it wasn’t at all! Our mangoes were not overly ripe – so I guess this helps keep it from getting too sweet. I should also add that this recipe is TOTALLY out of our comfort zone. We are experts at ordering curry in restaurants, but never really ventured into making it at home. It is soooo easy and very rewarding to make something new. Our taste buds were grateful.

Don’t be intimidated with these spices – head to your local Winco and pick them up in the bulk bins to save the most. They might also be available at a local co-op or Fred Meyer also has a bulk spice station.


1.5 pounds of boneless, skinless chicken breasts (or thighs)

2-3 mangos, we used three (3)

13.5 oz can of coconut milk – if using lowfat coconut milk, add 2 tablespoons heavy cream

1-2 onions, diced

1/2 red bell pepper, diced

2 tablespoons vegetable oil

2 garlic cloves, minced

2 tablespoons minced fresh ginger

2 tablespoons curry powder

1/2 teaspoon ground cumin

2 tablespoon cider vinegar

salt and pepper to taste

Cilantro for garnish


1.) Get a large saute pan – heat oil over medium heat. Add your pepper and your onions and simmer. Stir occasionally until soft (about 5 minutes). Add garlic and ginger and continue to cook for another minute. Add curry powder and cumin and cook for another few minutes. It starts to smell soooo good. If needed add a little more oil to keep it from sticking to pan, but we didn’t worry about it.

2.) Add vinegar, coconut milk and about half of the diced mangoes to the pan. Turn up the head and bring it to a light boil. Lower heat to a low simmer and let it “simmer” for about 15 minutes. Stir occasionally. Remove pan from heat.

3.) Carefully scoop your sauce into a blender. Puree the sauce until it’s smooth. Return sauce to pan.

4.) Add your diced chicken to the pan. Simmer on low, covered for about 8-10 minutes. Chicken should cook all the way through. Check a large piece to make sure.

5.) Throw in remaining mango. If using cream (if you had lowfat coconut milk), add it now. Cook on low temp for another minute or two. Don’t boil or you could curdle your cream.

6.) Taste test. If too sweet, add more vinegar. If not sweet enough, add a little sugar. Add salt, pepper to taste. Garnish with cilantro.

7.) Serve with rice.

Hope you enjoy this as much as we did! I’d love other suggestions for similar style recipes!
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  1. I’ve made this several times and we love it. I now add a Tbsp or so of Cream of coconut to the sauce to sweeten it a lil’. I also add 1 diced apple and a half cup of raisins with the second addition of mango. Try serving it garnished with thin sliced almonds or other nuts for some crunch.

  2. Marie Smith says

    I just made this for dinner. Buen provecho!

  3. Christy says

    I tried this tonight and thought it was just OK. 🙁 I was disappointed. Any ideas on what it could have been that made it just so-so. I want to like it!!! 🙂

  4. Can not wait to try this, making some time this week for sure!!!

  5. I made this tonight and it was wonderful!

  6. This looks really yummy! While I’m all about winco’s bulk section- I swear I spend half my budget there- their bulk curry is awful. It smells so good while you’re cooking it but there is no flavor. I refill all my spices except the curry. Yuck.
    Also, you can buy coconut milk in a half gallon. It’s refrigerated, usually by the milk, although not always. It’s way less fat than even the low fat canned stuff- pretty equivalent to 2%- and it tastes great. I love to use it in smoothies instead of milk.

    • Joy – Thank you so much for the heads up on the curry! I had no idea! We actually ended up borrowing curry from our neighbor tonight because we were out!

      • I love the curry powder from Trader Joe’s. I am from South Asia and did not believe in the concept of curry powder 🙂 since no one uses it/or even knows about it in that part of the region. But Trader Joe’s curry powder comes closest in terms of authenticity. Plus I trust Trader Joe’s quality. Prices are always good & reasonable with no couponing gimicks to bring the prices down.

    • Oh, I forgot to say that you get way more bang for your buck with the fresh coconut milk. Of course it totally depends where you’re buying it, if it’s on sale, or if you have a coupon but overall it’s much cheaper per ounce.

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