This Mango Chicken Curry is a dinner rotation staple in my house. It’s one of those delicious, comforting meals that always has you going back for more. It’s crammed full of flavour yet mild enough for young children to enjoy, my two love it. The coconut milk and mango duo bring surprising, tropical vibes to this velvety Indian curry sauce.
Particularly, if you are a mango lover, this is FOR SURE the curry for you. And you can cook this beauty on the stove or in the slow cooker, instructions for both can be found in the recipe. I just can’t say enough good things about this mango chicken curry, except to say MAKE IT. Please!
Wondering how to adapt this recipe for your family? See here >
The Stars of my Mango Chicken Curry
The recipe prep timing is based on using a pack of diced chicken breast. You can of course use whole chicken breasts and dice them yourself if you prefer.
The Curry Paste
I use Patak’s korma curry paste in this meal, but if you can’t track that down, go for mild curry paste.
Try to use mangoes that are ripe but not overly-ripe. The curry will still taste great if they are, but the mango will be mushy when you chop it, so you won’t get clean dices. Plus, when you cook it the mango won’t hold its shape. If you want to shave more time off the prep of this cook, you can use a large pack of diced mango instead, a 450g / 15.9 pack ideally.
And if you haven’t yet seen the mango glass trick, watch my video above for the easiest and best way to prepare mango for cooking.
If you want to use frozen mango chunks you can, just be sure to defrost it first.
The Coconut Milk
I like to use Blue Dragon coconut milk, I find its extra creamy and the solid part releases from the can easily. You can switch to light coconut milk for a healthier sauce if you prefer, although the sauce will be a little thinner and a little less creamy.
Eating More Sustainably
You can go for a 400g pack of diced chicken if you are trying to reduce the amount of poultry and meat you consume and add in a can of chickpeas when you add the mango in.
Making My Mango Chicken Curry
Watch me make my Mango Chicken Curry step-by-step here, before or as you cook or jump straight down to the recipe.
You can prepare everything in this meal ahead of time. The korma curry paste, ground coriander, ginger and garlic can be measured out and stored in the fridge in one small bowl or container. You’ll need three other prep bowls as well; one for the chicken, one for the onion and one for the mango - all with lids or covered with clingfilm. Alternatively, store in food bags.
Kids Cook Too
Kids can get involved helping with the mango prep. You can slice and they can perform the glass trick. Watch just how to do it in the video above.
My Mango Chicken Curry Pairs Perfectly With…
- White basmati rice, you can find out how to cook it perfectly here >
- Naan or chapati bread
Feed a Crowd
This curry can be easily doubled when you cook it on the stove. Just cook in a medium-large saucepan and fry the chicken in batches.
Storing My Mango Chicken Curry
You can store leftovers in an air-tight container in the fridge for up to 3 days (2 days + cook day). You can also freeze it, just defrost for 24 hours in the fridge before hand. Stir halfway through when you reheat it in the microwave.
For more on safe food storage and reheating read here >
My Mango Chicken Curry is dairy-free. It can also be made gluten-free, just eliminate the flour from the cook or switch it for cornflour. If you add neither flour or cornflour, it will give you a runnier sauce, but you won’t lose any flavour. Also, you won’t need to do all that stirring in step 3 (see below).
Adapting My Mango Chicken Curry for Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Mango Chicken Curry recipe for sharing with a weaning baby, toddler or a fussy eater, to help make it easier for you to eat together as a family.
Keeping Picky Eaters Happy
If the curry sauce is a worry for your fussy eater, use a slotted spoon to dish up their serving, this will allow most of the sauce to drip off. You can always ask them if they want more or you could give them some in a little bowl to add as they please. Feeling in control can help their willingness to eat new meals.
See more from me on fussy eaters here >
Make it Baby & Toddler Friendly
The mango in this Chicken Curry is going to give your little one the essential fibre they need this meal time, and they will love the fruity-sweet notes. The spice level is mild, with just a subtle kick. You can adapt the recipe slightly to make it even milder (no kick), if you are serving to a baby, toddler, fussy eater or child who has never had curry before. To do this, reduce the amount of korma paste (or mild curry paste) to 3 tablespoons. You can always revert to the stated recipe amount the next time you cook it.
I also recommend below, adding warm boiled water or low-salt stock to baby’s serving and to dilute some of the flavour. Also, if you have a baby eating with you, hold back on adding the salt to the chicken.
How to Serve My Mango Chicken Curry to Babies & Toddlers
If you are doing baby-led weaning, when you dish up their chicken, use a slotted spoon so they get minimal sauce, for minimal mess. Shred the chicken pieces using forks and mash down the mango pieces with the back of a fork. If you are serving with naan or chapatti’s you can cut the bread into strips for your little one. Otherwise, give them a little heap of rice and top it with the chicken and mango.
If you are spoon-feeding, here’s how I recommend you prepare little one’s serving:
Add some curry and a little rice to your food chopper. Using short sharp pulses, to finely chop, checking and adding a little warm low-salt chicken stock or warm boiled water to loosen as you go.
Add just the curry to your food chopper pot. Gradually pulse, just a few times then check the consistency. It should lumpy with small chicken pieces. Once the consistency is right, empty it into their bowl and add some rice and stir through. If it needs loosening, add a little warm low-salt chicken stock and/or curry sauce.
12 month + Transitioning Period
Shred the chicken pieces using forks and mash down the mango pieces with the back of a fork. Add a little more sauce, along with some low-salt chicken stock if you like. Serve alongside rice.
Chop the chicken into bite-size pieces, top with mango pieces and sauce and serve alongside or mixed in with some rice.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, , read here >
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MANGO CHICKEN CURRY
- 1 tablespoon vegetable/sunflower oil
- 650 g diced chicken breast see notes if using slow cooker
- Salt & pepper to taste
- 1 onion finely diced
- 1 garlic clove minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
- 80 g korma paste if you can’t get korma paste use mild curry paste
- 1 tablespoon flour
- 400 ml coconut milk
- 50 g / 2 ½ tablespoons mango chutney
- 2 ripe mangoes diced roughly ½ inch (see notes)
- Heat the oil in a medium saucepan or a large frying pan, over a high heat for 1-2 minutes, until hot. Add the chicken pieces, season with salt & pepper and fry, stirring and turning often for around 5 minutes, until they are sealed all round and turning golden. Remove the chicken using a slotted spoon and set aside.
- Turn the heat to low and add the onions to the pan. Fry for 6-7 minutes, stirring often until softened.
- Next add the garlic, ground coriander, ginger, korma paste and flour and fry for 1 minute, stirring.
- Increase the heat and add the coconut milk, stirring constantly until it comes to a boil.
- Then add in the mango chutney and stir in well. Next, add back in the chicken and stir it into the sauce.
- Finally, add in the mango pieces. Stir in briefly and gently and then bring it back to the boil. Turn the heat down to medium-low and simmer for 5 minutes, or until the chicken chunks are cooked through.
- Use whole chicken breasts. Add your removable slow cooker pot to your stove. Fry the onions over a low heat for 3 minutes. Add in the garlic, ground coriander, ginger, korma paste and flour and fry for 1 minute, stirring. Then transfer slow cooker pot back to its base and stir in the coconut milk. Nestle in the chicken breasts so they are mostly covered in the liquid. Scatter over the mango pieces.
- Put the lid on and cook on high for 2-2 ½ hours, medium for 3-3 ½ hours or low for 4-4 ½ hours. Of course, all slow cookers are different but in mine, four small breasts take 2 hours on high where as three large take 2 ½ hrs. Remove the chicken and shred into chunks. In the meantime, transfer the removable slow cooker pot and transfer to the hob. Simmer over a medium heat for about 5 minutes to thicken the sauce up. Add the shredded chicken back into the pot and stir through.