This Mango Chicken Curry has a wonderfully delicious mix of sweet & spicy flavours. The enticing aroma coming from the kitchen will bring all to the table.
It’s been a couple of days of heavy rain here in St. John’s but I haven’t abandoned the backyard grill completely.
I managed yesterday to sneak out between the showers to grill some tandoori spiced chicken breasts. Then, I used those to make this incredibly flavorful Mango Chicken Curry.
Like so many of the recipes I make, I borrow the elements I like best from several recipes for a dish to suit my own taste. I’d call this recipe one of the most successful results of that approach.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
Pureed mangoes form the base of the sauce upon which the complex flavors and textures get built. The dish is exotically spicy, lightly sweet with an acidic touch and with added smokiness from the grilled chicken.
This really is a well balanced complex flavor combination that is absolutely delicious. I served it with one of my very favorite peshwari naans.
Those are stuffed with a thin layer of my own combination of chopped golden raisins, coconut and cashews. I think it is the perfect accompaniment to this outstanding curry.
You can find the recipe for that naan here: Coconut Cashew Raisin Naan
Originally published on July 7, 2011. Updated May 8 2019 to include a printable recipe card and nutritional information.
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- 6 boneless skinless chicken breasts
- 3 tbsp tandoori masala
- 3 tbsp lime juice
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp peanut oil
- 4 cloves minced garlic
- 1 large finely chopped red onion
- 4 tbsp peanut oil
- 2 tsp garam masala
- 1 tsp tandoori masala
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 1/2 tsp ground cardamom
- 1 tbsp chili powder
- 1 tsp ground fennel seeds
- 1 tsp ground coriander seeds
- 1/2 tsp red curry powder
- 1 tbsp ground fenugreek leaves, methi
- 2 tbsp yellow curry powder
- 3 tbsp lemon juice
- 3 tbsp brown sugar
- 2 or 3 large ripe mangoes, peeled, pitted and pureed
- 2 cups coconut milk
- 2 tbsp freshly grated ginger root
- 1 cup water, or chicken stock
- 1 tsp salt
- 1 tsp black pepper
- 1 large grilled red sweet pepper, diced
- 1 large mango, diced
- 3 tbsp butter
- Place the chicken breasts or thighs into a large Ziploc bag.
- Mix together the 3 tbsp tandoori masala (or garam masala), lime juice, black pepper, salt, and peanut oil. Pour over the chicken making sure it is well coated before marinating in the fridge for about an hour.
- Completely cook the chicken breasts on a gas or charcoal grill and set aside to rest for a few minutes before cutting the chicken into about 1 inch cubes. Alternatively, you can cook the chicken under the broiler. You can also grill the red pepper which gets added at the end, while cooking the chicken.
- In a large saucepan or dutch oven over medium heat, sauté together the onions, garlic and the 4 tbsp peanut oil for just a couple of minutes until the onions begin to soften. Add all of the spices: garam masala, tandoori masala, turmeric, cinnamon, cumin, cloves, cardamom, chili powder, ground fennel seeds, coriander seeds, red curry powder, fenugreek powder and yellow curry powder. Cook together in the onions for a couple of minutes to release their flavours.
- Add the lemon juice, brown sugar, pureed mangoes, coconut milk, grated ginger root, water, salt and pepper. Simmer together over low heat for about 25-30 minutes, stirring occasionally.
- Add the diced chicken to the sauce and simmer for an additional 5 minutes.
- Add the grilled pepper, diced mango and butter and simmer for 10 minutes more, to warm through the mango and peppers. Serve over plain steamed rice or with your favorite naan.
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Serving Size1 serving
Amount Per Serving Calories 436 Saturated Fat 16g Cholesterol 65mg Sodium 603mg Carbohydrates 21g Fiber 3g Sugar 14g Protein 20g