Mango coconut chicken curry is one of those dishes that surprises you in the best way. It blends the natural sweetness of ripe mangoes with the creamy richness of coconut milk and the gentle warmth of Indian spices. The result is a tropical, comforting curry that is soothing yet exciting, light yet full of flavour. It’s the kind of dish you might find in coastal kitchens where fruit and spice often share the spotlight.
This recipe offers something a little different from regular chicken curries. It does not rely on heavy masalas or slow cooking. Instead, it focuses on gentle aromatics like ginger, garlic and cumin that enhance the natural flavours of the mango and coconut. The mango adds a mild tang and sweetness that pairs beautifully with tender chicken and mellow coconut milk, while fresh herbs bring a finishing brightness.
This curry works best with ripe but firm mangoes and boneless chicken for faster cooking and ease of eating. Serve it with steamed rice, jeera rice or soft flatbreads for a complete and wholesome meal. It is also a great option when you want to impress guests with something light and different. Let us put this dish together in five smooth and simple steps.
Step 1: Prepare mango puree and marinate the chicken
Peel and chop two medium ripe mangoes and blend them into a smooth puree without adding water. Set aside. Cut about 400 grams of boneless chicken (thigh or breast) into bite sized pieces. Marinate the chicken with salt, half a teaspoon of turmeric, and one teaspoon of ginger garlic paste. Let it rest for fifteen to twenty minutes while you prep other ingredients.
Step 2: Sauté the aromatics and sear the chicken
In a heavy bottomed pan, heat two tablespoons of oil. Add one teaspoon of cumin seeds and let them splutter. Add one finely chopped onion and sauté until it turns soft and golden. Now add the marinated chicken pieces and sear them on medium heat for about five to six minutes, until they start to brown lightly on the edges.
Step 3: Add spices and the mango puree
To the pan, add half a teaspoon of red chilli powder, one teaspoon of coriander powder and a pinch of garam masala. Stir well so the spices coat the chicken evenly. Now pour in the mango puree and mix. Let it simmer for four to five minutes so the mango starts to reduce and deepen in flavour. Stir occasionally to prevent sticking.
Step 4: Pour in the coconut milk and simmer
Add one cup of thick coconut milk to the mango chicken mixture. Stir gently to combine and let the curry simmer on low heat for another eight to ten minutes. The chicken should be cooked through and the gravy should turn smooth and slightly thick. If it gets too thick, add a splash of water. Taste and adjust salt or spice if needed.
Step 5: Serve warm with rice or bread
Once the curry is cooked and the flavours are well combined, turn off the heat. Garnish with chopped fresh coriander or a few curry leaves for a coastal touch. Serve it hot with steamed rice, ghee rice, or soft phulkas. A simple cucumber salad or onion rings on the side can balance the richness of the dish.
Mango coconut chicken curry brings something unique to the table. It is rich without being heavy, sweet but not sugary, and deeply flavourful without needing a long list of spices. It is a beautiful fusion of tropical ingredients and Indian cooking, making it perfect for summer evenings or special family meals. Once you try this version, it is sure to become a go to recipe whenever mangoes are in season.
