Mango Chicken Curry

Fresh mango takes this weeknight chicken curry to another level of deliciousness in only 30 minutes.  

Mango Chicken Curry
Photo: Caitlin Bensel
Hands On Time:
30 mins
Total Time:
30 mins

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.


  • 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


  1. Cook rice according to package directions.

  2. 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.

  3. 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.

  4. Add chicken and bring to a simmer. Reduce heat to medium. Cook, stirring, until slightly thickened, about 15 minutes.

  5. Stir in lime juice and remaining 1 cup mango. Cook until heated through, about 3 minutes. Serve with rice and top with cilantro.

Nutrition Facts (per serving)

387 Calories
12g Fat
43g Carbs
27g Protein
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.

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