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Chicken Mango Curry

Chicken Mango Curry

I love curry, I love mangoes and this recipe welcomed their seductive duo.

Ingredients (3-4 servings):

  • 1-2 Tbs oil (ghee is preferred)
  • 1 large onion, chopped (~1.5 cups)
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp fresh ginger, minced
  • 2 Tbsp yellow curry powder
  • 1/2 tsp ground cumin
  • 2 mangoes, peeled and diced. 
  • 2 Tbsp cider vinegar or white vinegar
  • o.5- 1  can coconut milk (13.5 oz)
  • 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup  raisin
  • Salt and pepper
  • Cilantro for garnish

Time~ Prep: 15 min     Cook: 1 hr


  1. Heat oil in a large pan over medium heat and add the curry and saute ’till fragrant then add the cumin. Toss in the onions and bell pepper and cook ’till soft (about 5 minutes). Add the garlic and ginger and continue cooking for another minute. If the spices absorb all of the oil add a little bit more.
  2. Add one of the chopped mangoes and vinegar to the pan and cover with enough coconut milk . Bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stir occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
  3. Add chicken pieces to the pan along with salt and pepper and return to a low simmer, cover and cook for 8-10 minutes ’till the chicken is cooked through.
  4. Add the remaining chopped mango and raisins to the pan. Stir in the rest of the coconut milk. Cook uncovered at a very low temperature for at least another minute or longer if you prefer less liquid in your stew. Do not let boil! Or the milk may curdle.


– Adjust seasonings: If a little too sweet, add a bit more vinegar and if not sweet enough add a bit of sugar.
– Use sugar or other sweetner in place of the first mango if you only have one. The longer it cooks the better it tastes.
– Serve over Basmati rice. Garnish with cilantro.

Bon appetit !

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