Best 3 Quick Mango Chicken Curry Recipes

In the realm of culinary delights, the tantalizing aroma of "quick mango chicken curry" serves as an irresistible invitation to embark on a flavor-filled adventure. This easy-to-make dish seamlessly blends the vibrancy of succulent mango, the warmth of fragrant spices, and the tender succulence of chicken, resulting in a delightful harmony of tastes and textures. Whether you're a seasoned cook or just starting your culinary journey, this recipe offers a delightful culinary experience, transforming your kitchen into a symphony of flavors.

Here are our top 3 tried and tested recipes!

SPICY INDIAN CHICKEN AND MANGO CURRY

Spicy Indian Chicken and Mango Curry image

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Provided by KIKI810

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Steps:

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g

MANGO CHICKEN

Mango Chicken image

This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!

Provided by Sassy Sandra

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast (4 breasts)
1 red pepper
1 yellow pepper
1 green pepper
3 green onions
2 mangoes
2/3 cup chicken stock
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar or 2 tablespoons cider vinegar
4 teaspoons curry paste
4 teaspoons cornstarch
4 teaspoons vegetable oil
1 tablespoon minced gingerroot
1/4 cup cashews (optional)

Steps:

Cut chicken into three 4 inch pieces.
Seed, core and cut peppers into 1-inch pieces.
Slice onions into 1 1/2-inch lengths.
Peel and pit mangoes and cut into 2/3-inch pieces.
Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
Transfer to plate.
Add remaining oil to wok; stir-fry peppers for 2 minutes.
Stir in ginger, cook for 30 seconds.
Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
Stir in onions and mango.
Sprinkle with cashews (if using).

CREAMY CHICKEN & MANGO CURRY

Creamy chicken & mango curry image

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Provided by Good Food team

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 12

Ingredients

12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions , 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100g ginger , roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella)
400g can light coconut milk
600ml chicken stock
few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Steps:

Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

Tips:

To save time, use pre-cut chicken and frozen mango chunks.
If you don't have garam masala spice blend, you can make your own by combining equal parts ground cumin, coriander, cardamom, cinnamon, cloves, and nutmeg.
Adjust the amount of chili powder to taste. If you like a milder curry, use less chili powder. If you like a spicier curry, use more.
Serve the curry with basmati rice or naan bread.
Garnish the curry with fresh cilantro or mint leaves.

Conclusion:

This quick mango chicken curry is a delicious and easy weeknight meal. It's packed with flavor and can be made in under 30 minutes. Serve it with basmati rice or naan bread and enjoy a taste of India in your own home.