Best Indian Mango Chicken Curry

Mango and chicken together just make sense. The juicy, sweet mango balances perfectly with the warm spices in this rich and creamy curry. It’s smooth, cozy, and full of flavor in every bite.

This Indian mango chicken curry is one of those easy recipes that feels special without needing anything fancy. The sauce is made with mango pulp, coconut milk, and a little yogurt, which gives it a silky texture and natural sweetness.

The chicken stays tender and soaks up all that golden sauce, making it perfect with rice or warm naan.

What I really love about this dish is how it tastes like something you’d get from a good restaurant, but you can actually make it at home with simple ingredients and no stress.

It doesn’t take long, and the steps are super easy to follow. If you’re a fan of rich sauces and bold flavors with a touch of sweetness, this curry hits the right balance.

It’s also mild enough for kids to enjoy, but you can add more heat if you like it spicy.

And the color? That beautiful golden-orange glow comes naturally from the mango and turmeric. You don’t need anything artificial to make it look or taste amazing.

Indian Mango Chicken Curry Recipe

Ingredients

1.5 lbs boneless chicken breast or thighs, cut into bite-sized cubes
1 tablespoon oil (neutral like sunflower or canola)
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon red chili powder (adjust to taste)
1/4 teaspoon cinnamon
Salt to taste (start with 3/4 teaspoon)
1 cup pure mango pulp (use sweet, ripe mangoes or canned pulp like Alphonso for best results)
1/3 cup full-fat coconut milk (shake the can well before using)

1/4 cup plain yogurt (room temperature)
1/2 cup water (or adjust for desired consistency)
1 teaspoon lemon juice
A few fresh cilantro leaves, for garnish

Instructions

Heat oil in a wide pan over medium heat. Once hot, add the chopped onion and sauté until soft and golden, about 6–8 minutes. Stir often so it doesn’t brown too fast.
Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
Stir in turmeric, cumin, coriander, chili powder, cinnamon, and salt. Toast the spices for 30 seconds, allowing the flavors to bloom without burning.

Add the chicken pieces and toss well to coat in the spices. Cook for about 4–5 minutes, just until the outside is sealed and slightly golden.
Reduce the heat to low. Stir in the mango pulp, yogurt, and coconut milk. Mix slowly to avoid curdling. Add water to loosen the sauce a bit—don’t worry if it looks slightly thin, it will thicken as it cooks.
Cover and simmer gently for 15–18 minutes on low heat, stirring once or twice. The chicken should be fully cooked, juicy, and tender, and the sauce should turn rich and creamy.

Uncover and let the curry simmer for another 5 minutes to thicken slightly, stirring occasionally. Add lemon juice, stir, and taste—adjust salt or spice if needed.
Turn off the heat and let the curry sit for 2–3 minutes before serving.
Garnish with a few fresh cilantro leaves and serve hot with basmati rice, naan, or roti.

Helpful Tips For Making Indian Mango Chicken Curry

Here are some simple tips to make sure your mango chicken curry turns out rich, flavorful, and perfectly cooked every time:

Use ripe, sweet mango pulp: Fresh mangoes are great, but canned mango pulp (like Alphonso) gives the smoothest texture and strongest flavor.
Don’t rush the onions: Cook onions low and slow until golden—this gives the curry a deeper flavor base.

Balance the heat and sweetness: Taste the curry as it simmers. If it’s too sweet, add a squeeze of lemon. If it’s too mild, a pinch of chili powder can help.
Stir in yogurt slowly: Adding yogurt while the curry is too hot can cause it to curdle. Lower the heat and mix it in gently.
Let it rest before serving: Turn off the heat and let the curry sit for a few minutes. This helps the flavors settle and deepen.

Variations

You can tweak the recipe in small ways to suit your taste or what you have on hand:

Swap the chicken: Use boneless thighs for juicier texture or tofu for a plant-based version.
Add veggies: Bell peppers, spinach, or green beans go well with the sauce and add more nutrition.

Make it richer: Stir in a spoon of cream at the end if you want it extra smooth and silky.
Make it spicier: Add sliced green chilies while cooking or sprinkle crushed red chili flakes on top.
Switch the yogurt: If you don’t have plain yogurt, you can use sour cream or a spoon of thick coconut cream instead.

What To Serve With Mango Chicken Curry?

This curry pairs perfectly with classic sides. Choose any of these to complete your meal:

Steamed basmati rice
Jeera (cumin) rice
Garlic naan
Roti
Paratha
Plain couscous
Rice noodles
Cucumber salad

How To Store Mango Chicken Curry Properly?

To keep leftovers fresh and tasty, follow these easy storage tips:

Cool before storing: Let the curry cool down completely before putting it in the fridge. This helps avoid moisture buildup and spoilage.

Use airtight containers: Store the curry in a sealed container to keep flavors locked in and prevent fridge odors.
Refrigerate for up to 3 days: This curry stays good in the fridge for 2 to 3 days. Reheat gently on the stove or in the microwave.
Freeze for longer storage: You can freeze it for up to 2 months. Just place it in a freezer-safe container and thaw in the fridge overnight before reheating.

Avoid reheating too often: Only reheat the portion you plan to eat. Repeated reheating can make the chicken dry and the sauce less flavorful.

How To Pick The Perfect Mango For Curry?

Choosing the right mango makes a big difference in how your curry tastes. Here’s how to make sure you get the sweetest, most flavorful one:

Look for deep yellow or orange color: A ripe mango usually has a rich golden or orange tint, depending on the variety.

Check the smell near the stem: A sweet, fruity smell at the top means the mango is ripe and flavorful.
Give it a gentle squeeze: It should be slightly soft but not mushy. If it feels rock hard, it’s not ready yet.
Avoid dark spots or wrinkles: These can be signs of spoilage or overripe flesh.

Choose varieties like Alphonso or Ataulfo: These are naturally sweeter and less fibrous, which makes your curry smooth and creamy.

If fresh mangoes aren’t available, canned mango pulp is a great choice too—just make sure it’s pure mango without added sugar or flavoring.

How To Make Vegan Or Vegetarian Mango Curry?

You don’t need meat to enjoy this rich and flavorful dish. Here’s how to make a fully plant-based version that still tastes amazing:

Replace chicken with tofu or chickpeas: Firm tofu holds up well in curry, and chickpeas soak up the sauce beautifully.
Use coconut yogurt instead of dairy: Coconut or plant-based yogurt adds creaminess without using any animal products.
Add hearty vegetables: Try cauliflower, bell peppers, sweet potatoes, or zucchini to bulk up the curry.

Cook the same way: Follow the same cooking steps—just start by sautéing your veggies or tofu before adding spices and mango sauce.
Keep the same seasoning: The spice mix and mango sauce stay exactly the same, so you still get that perfect balance of sweet, spicy, and creamy.