Skip to content
Mango chicken curry recipe

Mango chicken curry recipe

42 ratings

With succulent chicken thighs, fragrant garlic and spicy chilli paired deliciously with sweet mango and refreshing coconut milk, this hearty chicken curry is packed with flavour. It's the perfect family dinner and an easy chicken recipe that can be made in just 30 minutes. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 450 calories / serving
  • Freezable


  • 2 tbsp vegetable oil
  • 500g (1lb) chicken thigh fillets, cut into large chunks
  • 1 red onion, thickly sliced
  • 2 garlic cloves, crushed
  • pinch red chilli flakes, plus extra to serve
  • 1 x 230g jar spicy mango chutney
  • 400ml tin light coconut milk
  • handful fresh curry leaves (optional)
  • cooked white rice, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    10g 52%
  • Sugars

    29g 32%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 31.9g Protein 24.6g Fibre 0.7g


  1. Heat half the oil in a nonstick frying pan. Add the chicken and cook until golden all over. Remove from the pan with a slotted spoon and set aside.
  2. In the same pan, cook the onion for 2-3 minutes, until softened. Stir in the garlic and chilli flakes and cook for 1 minute more, until fragrant. Add just over half the mango chutney to the pan along with the coconut milk and the reserved chicken. Bring to the boil, then simmer for 10 minutes, or until the chicken is cooked through.
  3. Stir in a little more mango chutney to taste (if needed) and season well. Meanwhile, heat the remaining oil in a small pan. Add the curry leaves and fry for 30 seconds - 1 minute, until crisp. Drain on kitchen paper, then arrange over the curry. Serve with the rice and extra chilli flakes, if you like.

Freezing and defrosting guidelines

You can freeze the curry only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Chicken Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.