Mango Chicken Curry

Today we would like to share with you how to make mango chicken curry at home.

This mango curry has a well-balanced robust flavor. The spices pair so well with the freshness of the mango. It goes so well with the rice!

mango chicken curry
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5 from 1 vote

Mango Curry Chicken

A curry that has well-balanced flavor from everything.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, mango
Servings: 4 people
Calories: 250kcal
Cost: $8


  • 6 chicken thighs or chicken breast
  • 1 mango
  • ½ onion
  • 4 clove garlic
  • 4 slice ginger
  • cup tomato paste

Chicken marinade

  • 1 tbsp greek yogurt
  • 1 tsp salt
  • 1 tsp turmeric
  • 3 tbsp cooking oil or ghee
  • 1 tbsp garam masala
  • 1 bunch cilantro

Dried spice mix

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • 1 tsp mustard seeds

Other spices

  • 3 cloves
  • 1 cinnamon
  • 2 bay leaves
  • 6 dried chili for medium spiceness


  • Trim off the large fat from the thighs and cut them into small pieces. To marinade it, add 1 tbsp of greek yogurt, 1 tsp of salt, and 1 tsp of turmeric powder. Mix this well and set it aside while preparing other ingredients.
  • Toast the "dried spices mix" over low heat for about 40 seconds. Remove the spice from the heat when you can smell the aroma and the mustard seeds start to pop. Then grind them into powder. (It smells so good!!)
  • Chop half of the onion, a small knob of ginger, and 4 cloves of garlic into small pieces.
  • Heat up a pan with oil, add the "other spices", and slowly infuse it over low heat. When you can smell the aroma, add the onion in, and sautee until it becomes transparent.
  • Add chopped garlic and ginger, together with ⅓ cup of tomato paste, and the toasted spice powder, stir everything well.
  • Add the chicken into the pot. Now the sauce is pretty thick, add about 1 cup of hot water to cover the chicken. Add 1 tsp of salt and 1 tsp of turmeric. Mix well everything. Cover with a lid and let it cook for 15 minutes.
  • While the curry is cooking, you can use this time to chop some cilantros and prepare the mango. For the mango, keep some large chunk pieces. Add the rest corner pieces to the food processor, and blend to mango puree.
  • 15 minutes later, add the mango puree and 1 tbsp of garam masala to the curry. Mix well.
    Take out all of the large pieces of spices, and turn off the heat. Add the mango cubes and cilantro in. Stir well. And voila it is done! Enjoy!



Calories: 250kcal

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