- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Serving: 5 People
- Calories: 2230 kcal
- Carbohydrate Content: 142.9 g
- Cholesterol Content: 779 mg
- Fat Content: 72.99 g
- Fiber Content: 15.8 g
- Protein Content: 248.94 g
- Saturated Fat Content: 19.774 g
- Serving Size: 1
- Sodium Content: 1842 mg
- Sugar Content: 122.57 g
- Trans Fat Content: 0.215 g
Mango Chicken Curry
Mango chicken curry is a delicious Indian style curry recipe. Boneless, skinless breast or things chicken is cooked well with mangoes, garlic, pepper, onion, ginger, and more. This fantastic, sweet, and spicy curry make your family fall in love it with. It is best to serve with steamed rice and naan. So, here is the easy mango chicken curry without coconut milk to try out.
Ingredients of Mango Chicken Curry Recipe
- Garlic cloves - 2
- Mango - 2
- Skinless boneless chicken thighs - 1 Kg
- Salt - ½ Teaspoon
- Pepper - ½ Teaspoon
- Oil - 2 Tablespoons
- Chopped onion - 1
- Chopped bell pepper - ½
- Minced ginger - 2 Teaspoon
- Curry powder - 2 Teaspoon
- Ground cumin - ½ Teaspoon
- White vinegar - 2 Teaspoons
- Coconut milk - 2 Cups
- Cilantro for garnishing - 1 Tablespoon
How to Make Mango Chicken Curry
Step 1: Heat oil in a large sauté pan over MEDIUM heat. Add onions and bell pepper cook, occasionally stirring, until soft, about 5 minutes.
Step 2: Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes.
Step 3: The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
Step 4: Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
Step 5: Then remove the pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
Step 6: Add chicken pieces and raisins to the pan. Return to a low simmer.
Step 7: Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
Step 8: Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.
Step 9: Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Step 10: Garnish it with cilantro and serve over rice.