Description
This Easy Mango Chicken Curry is a vibrant and flavorful dairy-free Indian-inspired dish that combines the sweetness of fresh or frozen mangoes with aromatic spices and tender chicken. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both sweet and savory, featuring a creamy coconut milk base and a hint of tangy apple cider vinegar.
Ingredients
Spices and Oil
- 1 tbsp ghee, or coconut oil
- 2 tbsp curry powder
- 1/2 tsp ground cumin
- 1 tsp sea salt, plus more to taste
- 1/2 tsp ground black pepper, plus more to taste
Produce
- 1 onion, chopped
- 1 inch fresh ginger, grated
- 4 garlic cloves, minced
- 2 ripe mangos, pureed (or use 2 cups frozen)
- Chopped cilantro, for garnish
Protein
- 1½ lb boneless skinless chicken thighs, or breasts, cut into bite-sized pieces
Other Ingredients
- 1 13.5 oz can of full-fat coconut milk
- 2 tbsp apple cider vinegar
Instructions
- Prepare Ingredients: Chop the onion and chicken into bite-sized pieces, mince the garlic, grate the ginger, and puree the mangos in a blender if using fresh.
- Sauté Onions: Heat ghee or coconut oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until translucent and soft.
- Add Aromatics and Spices: Stir in the grated ginger, minced garlic, curry powder, ground cumin, salt, and black pepper. Cook while stirring for about 1 minute until fragrant, allowing the spices to bloom.
- Combine Liquids: Pour in the mango puree, full-fat coconut milk, and apple cider vinegar. Stir everything together and increase the heat until the mixture comes to a boil.
- Simmer Sauce: Once boiling, reduce the heat to a simmer and cook uncovered for 2 minutes to let the flavors meld and the sauce thicken slightly.
- Add Chicken and Cook: Add the bite-sized chicken pieces into the skillet, bring the curry back to a simmer, then cover and cook for 10 minutes or until the chicken is fully cooked through and tender.
- Adjust Seasoning and Serve: Taste the curry and adjust salt and pepper to your preference. Serve hot over rice or cauliflower rice, garnished with freshly chopped cilantro.
Notes
- Use coconut oil to keep the recipe vegan; ghee adds a richer flavor for non-vegans.
- Frozen mangoes work great if fresh mangoes are not in season.
- Adjust curry powder amount based on your spice preference.
- For a thicker sauce, simmer uncovered a bit longer before adding the chicken.
- Serve with basmati rice or low-carb cauliflower rice for a lighter option.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
