Mango Chicken Curry is the perfect curry for getting kids to love the flavours of curry! Sweet, yet tangy, deliciously soft chicken and familiar veggies make this the most delicious weeknight meal ever. Ready in under 40 minutes, it's a winner for busy weeknights and doesn't compromise on flavour, so ditch the takeaway and make this super yummy version at home.
Why you're going to love this recipe
Curry is such a tricky thing with kids, they either completely love it, or they despise it in my experience. But with the sweetness of the mango in this and the coconut milk, you're onto a winner. Other great things about this recipe:
- packed with three different veggies
- sweet thick sauce
- perfect for freezing
- great reheated
- can be made in the pressure cooker or slow cooker
- a winter warmer that tastes like summertime
- pair with rice and naan breads for an easy dinner
- turn into an indian feast with our kid friendly onion bhajis and our easy 3 ingredients flatbreads
What goes into the recipe
- curry paste you can use Korma curry paste like in the image above (super convenient and actually is really delicious!), or you can make your own. The korma paste in this brand is really mild and has a really nice blend of spices in it, so if you can't be bothered buying all the ingredients to make your own, it's a good swap.
- mangoes- the colour of your mangoes will greatly impact the dish. You will need three fresh mangoes or three cups of frozen mango cubes. It doesn't really impact on the flavour if you use fresh or frozen, more so it just impacts the colour. The best mangoes I have bought fresh for making this mango chicken curry are KP mangoes. Due to their size, ease of cutting and their sweetness.
- coriander- it doesn't make or break the dish, but it brings a great burst of freshness to the dish and certainly makes a difference if you use the slow cooker or pressure cooker to make this curry.
- chicken thighs- choose free range where you can. You don't have to trim off the fat for this recipe but you can if you want to. I cube them quickly, there is no need to be super accurate!
How to make this recipe
- Peel and slice the carrots into rounds, chop the cauliflower into florets, slice the onions and cube the chicken.
- Puree the mango in your blender (image 1)
- Brown the chicken in batches in a frypan or pot. (Images 2-3) Remove and set aside.
- Cook the onions for 2 minutes in the remaining oil, don't allow to brown. (image 4)
- Add in the curry paste and coat the onions.
- Add the carrots and cauliflower, coating in the paste. (images 6 and 7)
- Add the stock, coconut milk to the post and stir through. (image 8)
- Add the mango puree (image 9).
- And the chicken goes back in, bringing to the boil. Simmer for 15 minutes or until the chicken has cooked through. (Image 10).
- Add the peas and cook for 5 minutes more. (Image 11)
- Top with torn coriander and serve with rice and naan bread. (Image 12)
Slow cooker and pressure cooker methods
If you want, you can easily make this mango chicken curry in a slow cooker or in a pressure cooker.
For the slow cooker version, transfer to a slow cooker when the liquid and chicken is added in and cook for 6-8 hours on low or 4-5 hours on high. Reserve the frozen peas until just before serving, store through and allow to sit for 5 minutes before eating.
In the pressure cooker: When you add the liquid and chicken back into the dish, pop the pressure lid on and cook for 20 minutes. Don't put the frozen peas in until cooking has ended. The residual heat will be enough to heat them through.
Expert Tips and FAQs
The best thing to do when making a curry of this type is to get everything chopped in advance because, after the initial browning phase, everything goes very quickly!
The best mangoes for this recipe are KP mangoes. But frozen chunks will do the job and it will taste delicious!
2-3 days. In a sealed container.
Yes! It is great reheated too, so it lends itself to making a double batch and freezing half.
Yes! The key ingredients in mango chicken curry are: chicken and mango. I've added the carrots, peas and cauliflower to give it some veggies and so that I don't have to cook a separate side dish of veggies. You could swap for beans, broccoli, spinach, sweet potatoes, whatever you have and whatever you prefer will work well.
Yes! In fact, this recipe works in either without any changes. That means you can get it ready super quickly in the pressure cooker or cook it low and slow for the day in the slow cooker and have it ready when you get home from activities. There are comprehensive instructions above on how this dish will work for either of those.
Great with this dish
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Mango Chicken Curry
- 3 mangoes flesh removed and roughly chopped
- 1 tablespoon peanut oil
- 1 kg boneless chicken thighs chopped into bite size chunks
- 1 onion thinly sliced
- 3 tbsp korma curry paste korma, or make your own]
- ½ head of cauliflower chopped into florets
- 2 carrots peeled and chopped into rounds
- 400 ml can coconut milk
- ½ cup 125ml chicken stock
- 1 cup frozen peas
- ½ bunch coriander leaves only for serving
- Place the mango into a blender blender and blitz until smooth.
- Heat half the oil in a large frypan and brown the chicken in batches.
- Remove the chicken and over medium heat, heat the rest of the oil.
- Add onion and cook for 2 mins, don't allow it to brown.
- Add curry paste and cook stirring for 2 mins.
- Add the carrots and cauliflower.
- Stir in coconut milk, stock and pureed mango.
- Return the chicken to the pan. Bring to the boil.
- Reduce heat to low and cook covered for 15 mins or until chicken is cooked through.
- Add the frozen peas and cook for 5 minutes more.
- Sprinkle with coriander leaves and serve.