Chicken Mango Curry Recipe

Prepare and marinate chicken

Trim excess fat and cut the chicken thighs into 1-1.5 inch bite-sized pieces. In a bowl combine minced garlic, grated ginger, turmeric, ground black pepper, 1 tsp salt and lime juice. Add the chicken pieces and mix thoroughly to coat. Cover and refrigerate to marinate for at least 15 minutes (up to 1 hour).

Cook aromatics

Heat 2 tbs vegetable oil in a large deep skillet or saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Bloom the spices

Add the curry powder, ground coriander, ground cumin and red chili powder to the onions. Stir continuously for 1–2 minutes until the spices become fragrant and the mixture is glossy. Add the tomato paste and cook another 1 minute, stirring to remove any raw tomato flavor.

Add mango and liquids

Stir in the ripe mango purée (ground mango), then pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan. Reduce heat to medium-low.

Simmer the sauce

Add the soy sauce and brown sugar to the simmering sauce. Taste and add 1 tsp salt or adjust to your preference. Let the sauce simmer gently for 8–10 minutes so flavors meld and the sauce slightly thickens.

Cook chicken in sauce

Add the marinated chicken pieces (and any accumulated juices) to the simmering mango curry. Stir to submerge the chicken in the sauce. Simmer uncovered for 12–15 minutes until the chicken is cooked through (internal temperature 74°C / 165°F) and the sauce has thickened to a coating consistency. Stir occasionally to prevent sticking.

Finish and adjust seasoning

Taste and adjust seasoning: add more salt, a squeeze of lime, or a pinch of sugar if needed. Stir in the chopped fresh cilantro just before serving.

Rinse rice

Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. Drain well.

Cook rice

In a medium saucepan combine the rinsed rice, 2.5 cups water and 0.5 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer for 12–15 minutes until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Transfer the chicken mango curry to a serving dish or serve directly from the pan over steamed jasmine rice. Garnish with chopped cilantro, lime wedges and sliced red chili if using. Serve hot.