Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it’s a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet. Or add a little more vinegar. The amounts are approximate, feel free to experiment! Our mango chicken curry uses fresh mangoes, full-fat coconut milk for richness, ginger, curry powder, cumin, and vinegar to offset the sweetness of the mango. Make the sauce first, and then add boneless chicken pieces and simmer until just cooked through.
How To Buy and Store Mangos
Mangos get softer as they ripen, so the key to choosing a mango is to squeeze it before you buy it. If it gives way under the pressure of your fingers, it’s on the riper side. Mangos will continue to ripen after you bring them home, so if you’re not going to make this immediately, choose mangos that are the firmer side, that give just a little when you squeeze them. Keep not-quite-ripe mangos at room temperature; they’ll continue to ripen. Once they reach the ripeness you desire, store them in the refrigerator to slow down the ripening process. Have trouble cutting mangos? Learn how to cut a mango from our tutorial.
How To Store and Freeze This Curry
Store leftovers in the refrigerator for 3 to 4 days in an airtight container. In fact, like many stew-type dishes, the flavors may improve a day later. You can freeze mango chicken curry leftovers in an airtight zip top bag up to 3 months. Defrost in the refrigerator before reheating.
More Mango Recipes to Try!
Mango Salsa Mango Lassi Easy Mango Lime Sorbet Crab Mango and Avocado Salad Sautéed Shrimp with Tropical Fruit Salsa
I highly recommend using full-fat coconut milk for this recipe (or any recipe that calls for coconut milk). Low-fat coconut milk doesn’t taste good. If you must use low-fat coconut milk, add 2 tablespoons of heavy whipping cream to the recipe at the end. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Serve over rice and garnish with cilantro, if desired.
