Chicken Mango Curry Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1½-inch pieces. In a bowl, combine the chicken pieces with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp lime juice and 1 tsp minced garlic. Toss to coat, cover and refrigerate for 15–30 minutes while you prepare the other ingredients.

Cook aromatics

Heat a large skillet or sauté pan over medium heat. Add 2 tbsp vegetable oil and 1 tbsp butter. When hot, add the finely diced onion and sauté until soft and translucent, about 6–8 minutes. Add 1 tbsp grated ginger and 2 cloves minced garlic; cook 1–2 minutes until fragrant.

Bloom spices and tomato paste

Stir in 1/2 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika and 1/4 tsp red chili flakes (if using). Cook, stirring, for 30–45 seconds to bloom the spices, then add 1 tbsp tomato paste and cook 1 minute more to remove raw flavor.

Brown the chicken

Increase heat to medium-high. Add the marinated chicken pieces to the pan in a single layer (work in batches if necessary). Cook undisturbed 2–3 minutes per side until lightly browned but not fully cooked through.

Add liquids

Return any remaining browned chicken to the pan, then pour in 14 oz coconut milk and 1/2 cup chicken stock. Stir to combine, scraping any browned bits from the pan. Bring to a gentle simmer.

Add mango and simmer

Add the diced ripe mango and 1/2 cup mango purée (if using) to the simmering curry. Stir in 1 tbsp brown sugar or honey and simmer gently for 10–12 minutes, uncovered, until the chicken is cooked through (internal temp 165°F/74°C) and the sauce has thickened slightly.

Adjust seasoning and balance

Taste the curry and add salt to taste. Stir in 1 tbsp fresh lime juice to brighten the flavors. If the curry is too thick, add up to 2–4 tbsp water or stock; if too thin, simmer a few more minutes to reduce.

Turn off the heat and stir in 2 tbsp chopped cilantro. Sprinkle sliced green onion if using and crack fresh black pepper over the top. Let rest 2–3 minutes to allow flavors to meld.

Serve the chicken mango curry over steamed basmati rice or with naan. Garnish additional cilantro leaves and a wedge of lime on the side.