I grew up eating them fresh but only recently learned how to cook with mango after having an amazing Thai curry at a local restaurant. I immediately came home to recreate it! Mango curry combined with decadent coconut milk was the result. This mango chicken curry recipe is a vibrant combination of flavors that the entire family loved.
Not only is mango curry delicious, but it’s also quick and easy to make. Perfect for a weeknight chicken recipe! I used organic chicken thighs instead of breasts because the dark meat doesn’t dry out.
Mango Curry with Organic Chicken
I’ve partnered with Mahatma, our favorite rice brand for generations, and am using their organic rice in this recipe. Mahatma organic white rice is known for its consistent high quality and is our preferred brand. I also really love their organic brown rice, too! Mahatma’s organic rice is gluten-free, non-GMO, kosher and certified USDA organic.
This delicious mango curry served with organic rice will quickly make your weeknight dinner rotation. Mango chicken curry, made with smoky spices and decadent coconut milk, is an easy curry recipe the whole family will love.
Organic Rice
Recipes with Mango
To make our curry mango curry, I decided to use organic chicken thighs, which were skinless and boneless. It was delicious! Here’s what else you’ll need.
- 2 cups Mahatma organic rice, cooked according to package instructions
- 1 ½ pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 Tbsp sesame oil
- Coconut oil, enough to cover the pan
- 1 large onion
- 1 red bell pepper, julienned
- 3 Tbsp ginger paste or fresh ginger
- 3–5 cloves of garlic, chopped
- 2 Tbsp yellow curry powder
- 1 Tbsp cumin
- 2 fresh mangos, peeled and chopped
- 1 Tbsp rice vinegar
- 1 13.5 ounces can of full- fat coconut milk
- Salt/pepper
- Cilantro
Mango Chicken Curry
Easy Curry Recipe
To make the mango curry chicken recipe, start by frying the chicken pieces in the sesame oil on high until just undercooked. Remove from heat and set aside.
Add a bit of coconut oil to the pan, as well as the onion and bell pepper and cook until soft. Add garlic, ginger, and spices. Stir well to incorporate everything together and cook for a few more minutes.
Next, add the vinegar, 1 chopped mango, and coconut milk. Bring to a boil, then reduce heat for 5 minutes.
Add everything into a blender and puree the mango curry sauce until it reaches a smooth consistency.
Return sauce to the pan, add chicken and simmer on medium heat for 8–10 minutes, stirring often. Once the sauce thickens, add the remaining chopped mango. Stir and cook for another 3–4 minutes.
Serve with fluffy organic rice cooked according to package directions and garnished with plenty of fresh cilantro.
Mango Curry Sauce
I hope you enjoy this easy curry recipe as much as we did! It was a delicious weeknight dinner meal that felt a bit fancy with amazing spices and decadent coconut milk. Our entire family loved it… and we hope you do too!
Rice Recipes to Enjoy
Hawaiian Garlic Shrimp – We ate this delicious garlic shrimp with white rice in Hawaii and immediately cooked it up at home!
Cuban Arroz con Pollo – I grew up on this savory Cuban rice dish and my kids do too!
Costa Rican Gallo Pinto – Our favorite breakfast rice dish from a country we adore.
West African Jollof Rice – delicious African rice dish made with stewed tomatoes.
Arroz con Leche – a Cuban dessert recipe made with short-grain rice.
Arroz Congri – A traditional Cuban dish cooking white rice and black beans together
Cuban Fried Rice – a twist on a traditional Cuban rice dish, Arroz Frito hails from Chinese immigrants.
Traditional Mexican Rice – stewed tomato sauce in toasted white rice simmered with smoky spices
Easy Coconut Rice in a Rice Cooker – simple, yet so savory
Yellow Indian Jasmine Rice – made with turmeric and cumin!
Mango Curry with Organic Chicken
This delicious mango curry made with organic chicken and served with organic rice will quickly make your weeknight dinner rotation. Mango chicken curry, made with smoky spices and decadent coconut milk, is an easy curry recipe the whole family will love.
Ingredients
- 2 cups Mahatma organic rice, cooked according to package instructions
- 1 ½ pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 Tbsp sesame oil
- Coconut oil, enough to cover the pan
- 1 large onion
- 1 red bell pepper, julienned
- 3 Tbsp ginger paste or fresh ginger
- 3–5 cloves of garlic, chopped
- 2 Tbsp yellow curry powder
- 1 Tbsp cumin
- 2 fresh mangos, peeled and chopped
- 1 Tbsp rice vinegar
- 1 13.5 ounces can of full- fat coconut milk
- Salt/pepper
- Cilantro
Instructions
To make the mango curry chicken recipe, start by frying the chicken pieces in the sesame oil on high until just undercooked. Remove from heat and set aside.
Add a bit of coconut oil to the pan, as well as the onion and bell pepper and cook until soft. Add garlic, ginger, and spices. Stir well to incorporate everything together and cook for a few more minutes.
Next, add the vinegar, 1 chopped mango, and coconut milk. Bring to a boil, then reduce heat for 5 minutes.
Add everything into a blender and puree the mango curry sauce until it reaches a smooth consistency.
Return sauce to the pan, add chicken and simmer on medium heat for 8–10 minutes, stirring often. Once the sauce thickens, add the remaining chopped mango. Stir and cook for another 3–4 minutes.
Serve with fluffy organic rice cooked according to package directions and garnished with plenty of fresh cilantro.
