Mango Chicken
Sweet and savory mango chicken with curry. Quick steps for tender chicken, fresh or frozen mango, and serving and storage tips.
I made up this mango chicken recipe, and it is just delicious!
Submitted by: Trisha from Novi, Michigan
Yield: 4 servings
- Sauté green onion and garlic, brown chicken, then roast spices before adding mango and water to simmer until tender.
- You can use fresh or frozen mango, swap chicken thighs for breasts, and adjust spice and thickness to taste.
- Finish by reducing the sauce to your preferred consistency and serve over rice, quinoa, or with flatbread.
Spices
Featured in this Recipe
Preparation Instructions:
Heat oil in large frying pan on medium heat. Add green onions and chopped garlic. Saute until softened.
Add chicken breasts and fry until slightly browned on the outside. Lower the heat and add curry powder and spices. Mix over low heat until the spices roast slightly and the chicken is coated, (add a bit more oil if necessary) about 3 minutes.
Add mango and 1/2 cup water. Cover and let simmer for 25-35 minutes, stirring occasionally. Mango should be soft and chicken should be well cooked. Add salt.
Cover can be removed during the last 10 minutes of cooking to allow sauce to come to desired consistency. I like to have enough to coat a mound of rice for each person.
Yum!
thespicehouse.com
More About This Recipe
I'm not much of a measuring cook but these are my best estimates of amounts. You've got the ingredients. So adjust as you see fit, and enjoy!
Frequently Asked Questions
Can I use frozen mango?
Yes. Add frozen mango straight from the bag or thaw it first. If using frozen, you may need a little more simmer time and an extra splash of water if the sauce gets too thick.
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in or boneless thighs work well and stay juicier. Reduce or increase simmer time as needed until the meat reaches 165°F (74°C).
How do I thicken the sauce?
Simmer uncovered for the last 10 minutes to reduce liquid. For a faster option, stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and simmer until thickened. Coconut milk or plain yogurt also add body and creaminess.
How do I know the chicken is fully cooked?
Cut a piece to check there is no pink inside and the juices run clear, or use a meat thermometer. The safe internal temperature for chicken is 165°F (74°C).
How can I make it spicier or milder?
To make it spicier, add more red pepper flakes, a pinch of cayenne, or a spoon of chili paste. To make it milder, reduce the red pepper flakes and use less curry powder.
Can I prepare this ahead and reheat?
Yes. Store in the refrigerator for 3 to 4 days or freeze up to 2 months. Reheat gently on the stove and add a splash of water if the sauce is too thick.
What should I serve with mango chicken?
Serve over steamed rice, coconut rice, or quinoa. It also pairs well with naan, flatbreads, or a simple green salad. Garnish with cilantro, lime wedges, or extra green onion.
Is there a vegetarian version of this dish?
Yes. Swap the chicken for firm tofu, tempeh, chickpeas, or cauliflower. Adjust simmer times so the substitute stays tender but not mushy.
Can I use frozen mango?
Yes. Add frozen mango straight from the bag or thaw it first. If using frozen, you may need a little more simmer time and an extra splash of water if the sauce gets too thick.
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in or boneless thighs work well and stay juicier. Reduce or increase simmer time as needed until the meat reaches 165°F (74°C).
How do I thicken the sauce?
Simmer uncovered for the last 10 minutes to reduce liquid. For a faster option, stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and simmer until thickened. Coconut milk or plain yogurt also add body and creaminess.
How do I know the chicken is fully cooked?
Cut a piece to check there is no pink inside and the juices run clear, or use a meat thermometer. The safe internal temperature for chicken is 165°F (74°C).
How can I make it spicier or milder?
To make it spicier, add more red pepper flakes, a pinch of cayenne, or a spoon of chili paste. To make it milder, reduce the red pepper flakes and use less curry powder.
Can I prepare this ahead and reheat?
Yes. Store in the refrigerator for 3 to 4 days or freeze up to 2 months. Reheat gently on the stove and add a splash of water if the sauce is too thick.
What should I serve with mango chicken?
Serve over steamed rice, coconut rice, or quinoa. It also pairs well with naan, flatbreads, or a simple green salad. Garnish with cilantro, lime wedges, or extra green onion.
Is there a vegetarian version of this dish?
Yes. Swap the chicken for firm tofu, tempeh, chickpeas, or cauliflower. Adjust simmer times so the substitute stays tender but not mushy.
This idea is a great one I think I’m going to make it for my husband 😊
I would add sesame seeds,a little bit of coriander powder, cumin powder & saunf powder along with some red chilly flakes in order to balance the sweetness of mango.I will give altogether a different dimensions to the receipe.
thanks.
i used a can of coconut milk instead of water with a double recipe.
its obviously more then whats called for, one cup for double, and a can is aproximately 1 3/4 cup, but its thick so it doesnt hurt the consistancy and makes a nice sauce. i also increased the amount of curry powder and used a kafir lime leaf.
Great & easy recipe.
I substituted chives (did not have green onions but I have chives planted on my garden), and added fresh cilantro at the end just before serving. Unfortunately I’m the only one that likes spicy hot in my house, otherwise I would have added some cayenne pepper along w/the curry.
It was delicious anyway. I served it with a rice pilaf and a lettuce & tomato salad. Thank you for the recipe, now is part of my fare as well.
This was very tasty and juicy. Really wonderful except maybe a bit bland because it seemed like the curry sucked up the other flavors a bit too much.
This was delicious. I doubled the curry powder and used red pepper flakes instead of onions in the oil. Also, I lightly floured the chicken, which I’ve found with other recipes tends to trap some of the moisture and make it particularly succulent. And this is a succulent recipe!
I made this into baby food for my 10-month old- threw it all into a blender for about 10 seconds. She absolutely loved it(!) but my husband thought it was mildly bland. (sorry honey, baby comes first now!) Good recipe.
It was so delicious and good I really enjoyed. thanks to the sender.