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Mango Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Indian


Mango Chicken is a common dish found in India and several Asian countries. This dish is made out of coconut milk, chicken, mangoes and curry spices usually served with rice or bread like naan. A really good balance of flavours in one dish where the sweetness of mangoes and creaminess of coconut milk mellows down the spices.


  • 700 g boneless chicken thighs, sliced into bite sized pieces
  • 2 medium mangoes, diced
  • 2 cups coconut milk
  • 1 large onion, chopped
  • 1/2 red capsicum, sliced
  • 4 cloves garlic, minced
  • 2 tbsp minced ginger
  • 2 tbsp curry powder
  • 2 tbsp cider vinegar
  • fish sauce or sea salt
  • freshly ground black pepper
  • coriander for garnishing
  • oil


  1. In a heavy pan add oil and sauté garlic, ginger and onions. Cook until onions are soft.
  2. Add the curry powder and stir until fragrant.
  3. Add 1 cup of coconut milk, vinegar and half of the diced mangoes, bring to a boil then turn heat off.
  4. Using a hand blender puree the sauce in the pan or if you don’t have a hand blender pour over blender then puree sauce until smooth. Set aside.
  5. Using a separate pan add small amount of oil and add chicken. Stir until chicken pieces changes colour, it should not be pinkish but not brown.
  6. Pour over the pureed sauce and simmer for 15 minutes.
  7. Add remaining coconut milk, remaining mangoes and capsicum then simmer for 5 minutes.
  8. Season with fish sauce/sea salt and freshly ground black pepper.
  9. Pour over steamed rice, garnish with coriander then serve.