Food Recipes Mango Chicken Curry Fresh mango takes this weeknight chicken curry to another level of deliciousness in only 30 minutes. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on April 13, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts In just 30 minutes, you'll have a curry on the table that's flavorful and immensely satisfying. The word curry stems from the southern Indian word kari, meaning sauce. Curry comes in dozens of flavors, but this one is extra fresh tasting, thanks to juicy mangoes. You'll cook the fresh fruit into a smooth puree for the base of the dish. Then a fragrant mixture of onion, garlic, ginger, and curry powder infuses creamy coconut milk and broth with rich, savory flavors. Chicken thighs cook directly in the sauce so you don't miss a drop of deliciousness. All you need to serve this bowl of perfection is fluffy white rice, a showering of cilantro, and a touch of lime juice. Ingredients 1 cup jasmine rice 4 teaspoons olive oil, divided 2 12-oz. mangoes, chopped (about 3 cups), divided 1 sweet onion, halved and thinly sliced (about 1 cup) 4 cloves garlic, finely chopped 2 teaspoons grated fresh ginger 1 ½ tablespoons curry powder 1 ¼ teaspoons kosher salt 1 14-oz. can unsweetened full-fat coconut milk, shaken ½ cup chicken broth 1 pound boneless, skinless chicken thighs, cut into 1/2-in. pieces 2 tablespoons lime juice (from 1 lime) Fresh cilantro leaves, for serving Directions Cook rice according to package directions. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add 2 cups mango; cook, stirring, until soft, about 3 minutes. Remove from heat and mash with a potato masher until mostly smooth. Transfer to a bowl and wipe skillet clean. Heat remaining 2 teaspoons oil over medium-high. Add onion; cook until tender, about 3 minutes. Add garlic, ginger, curry powder, and salt; cook, stirring, until fragrant, about 1 minute. Add coconut milk, broth, and mashed mango. Add chicken and bring to a simmer. Reduce heat to medium. Cook, stirring, until slightly thickened, about 15 minutes. Stir in lime juice and remaining 1 cup mango. Cook until heated through, about 3 minutes. Serve with rice and top with cilantro. Print Nutrition Facts (per serving) 387 Calories 12g Fat 43g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 387 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Sodium 632mg 27% Total Carbohydrate 43g 16% Dietary Fiber 5g 18% Total Sugars 19g Protein 27g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.