Mango Curry
Mango curry is a naturally sweet mild chicken curry that is a perfect family dinner. This recipe is loved by toddlers, children and adults alike.
Why This Recipe Works
- Mild family friendly curry that is sweet in flavor
- Bonus vegetables and lentils blended into the creamy mango sauce
- Loved by everyone who tries it
- Gluten-free and Dairy-free
Ingredients you will need
- Red lentils
- Carrot
- Chicken stock
- Mango
- Oil
- Onion
- Garlic
- Fresh ginger
- Ground Cumin
- Ground Turmeric
- Ground Cinnamon
- Ground Cardamom
- Chicken
- Coconut milk
Ingredient Notes and Substitutes
- Red lentils: Look for dried red lentils
- Mango: I have used frozen mango this curry is fantastic with fresh ripe mangos when they are in season.
- Chicken: I use chicken breasts or chicken thighs. This recipe works well with firm white fish, for a vegetarian alternative steamed paneer is great or for a vegan take you can use cubes of firm tofu. If I'm using tofu I like to fry the tofu before adding it to a curry.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Mango Chicken Curry recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Rinse the red lentils and place in a pot. Roughly chop the carrots and add to the lentils along with the stock. Cover with a lid and simmer for 20 minutes.
Step two: Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid).
Step three: Transfer the cooked carrots, lentil, stock and mango to a blender and blend until smooth. You could use a food processor or immersion stick blender for this step.
Step four Heat oil in a large skillet or frying pan. Sauté onion until lightly coloured
Step five: Add garlic and ginger, sauté for a further 1-2 mins. Add all the dry spices and cook off for 1-2 mins
Step six: Add the lentil carrot coconut milk and mango puree to the frying pan
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Step seven Add the diced chicken, cover and gently simmer for 30 mins. Stir every 10mins or so.
Step eight: Add the remaining cup of cubed mango and simmer for a further 5 minutes, to heat through
Step nine: Optional Stir through coconut milk
Season to taste with salt and pepper
Enjoy with Basmati Rice!
Top Tips
Here is how you can make this Chicken Mango Curry perfectly every time!
- For me the key to this recipe being a successful family meal is making it interactive, I love to serve sides on the table to the family can build a fun colourful plate of food
- Poppadoms or flat breads such as naan or roti
- Coconut Bananas: Sliced bananas sprinkled with desiccated coconut
- Cashew nuts to sprinkle on top
- Cucumber slices for freshness
- Greek yogurt: If the curry os a little hot a dollop of full-fat yogurt will cool it down for toddlers and young children
- Fresh Cilantro/Coriander leaves for garnish
- Mango chutney, Tamarind chutney or Chilli oil to add another layer of flavor
FAQs
Store any leftover chicken mango curry in an airtight container in the refrigerator for up to 3 days. Or freeze leftovers for up to 3 months.
Mango Chicken Curry
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Ingredients
- 100 grams dried red lentils ½ Cup
- 250 grams carrot 2 Medium
- 500 millilitres chicken stock 2 Cups
- 2 cup mango (Cubed flesh) frozen is fine
- 2 Tablespoon oil
- 1 large onion finely diced
- 2 cloves garlic finely chopped/minced
- 2 centimeters ginger peeled and finely chopped/minced
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- 500 grams skinless chicken cubed into bite sized pieces Breast, tenderloin, thigh
- ½ cup coconut milk
Instructions
- Rinse the red lentils and place in a pot
- Roughly chop the carrots and add to the lentils along with the stock. Cover with a lid and simmer for 20 minutes.
- Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid). Transfer to a blender or food processor and blitz into a smooth orange sauce. You can also use a stick immersion blender for this.
- Heat oil in pan. Sauté onion until lightly coloured
- Add garlic and ginger, sauté for a further 1-2 mins
- Add all the dry spices and cook off for 1-2 mins (cumin, turmeric, cardamon, cinnamon)
- Add the lentil carrot and mango sauce to the pan
- Add the diced chicken, gently simmer for 30 mins. Stir every 10mins or so.
- Add the remaining cup of cubed mango and the coconut milk (optional) simmer for a further 5 mins, to heat through
- Season to taste with salt and pepper
- Serve
Video
Notes
- For me the key to this recipe being a successful family meal is making it interactive, I love to serve sides on the table to the family can build a fun colourful plate of food
- Poppadoms or flat breads such as naan or roti
- Coconut Bananas: Sliced bananas sprinkled with desiccated coconut
- Cashew nuts to sprinkle on top
- Cucumber slices for freshness
- Greek yogurt: If the curry os a little hot a dollop of full-fat yogurt will cool it down for toddlers and young children
- Fresh Cilantro/Coriander leaves for garnish
- Mango chutney, Tamarind chutney or Chilli oil to add another layer of flavor
- Red lentils: Look for dried red lentils
- Mango: I have used frozen mango this curry is fantastic with fresh ripe mangos when they are in season.
- Chicken: I use chicken breasts or chicken thighs. This recipe works well with firm white fish, for a vegetarian alternative steamed paneer is great or for a vegan take you can use cubes of firm tofu. If I'm using tofu I like to fry the tofu before adding it to a curry.
- Store any leftover chicken mango curry in an airtight container in the refrigerator for up to 3 days. Or freeze leftovers for up to 3 months.
Nutrition
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I'm going to cook this tomorrow and am looking forward to it already. Just wondering, what happens with the rest of the mango? You just 1 1/2 cups in the ingredients, then you puree 1 cup in the recipe. Do I add half a cup of cubed mango later for texture?
You are 100% right, thanks for picking up the typo! I will edit the recipe tonight 🙂
Sounds delicious! I love the idea of adding more variety into our 'typical' menu!
I hope your kids and family enjoy it too!
Curry is fab because it has so many complex flavours. This looks really exciting too!
Thanks Faye! My kidlets love it! And the parents do too! WINNING!
My husband and I love a good curry too and anything spicy really. I've been adding chilli and curry powder to my sons food since he started solids. Though I did BLW so he just ate what we ate. Just wondering if I wanted to increase the spice a little could l add some curry powder or chilli powder? What would you recommend?
Have you tried Sriracha sauce? I think it would be so yum in this. Goes beautifully with mango! Making this tomorrow!
Sounds like a yummy combination.
Hi, just wondering if this would freeze ok? Not sure with coconut milk. Thanks!
Hi Beth, Yes it freezes and reheats well.
Hello
I have just found your website and yesterday tried the Mexican rice dish and today cooked the mango curry. Both dishes were winners with my 9 and 10 year old and my hubby! Winning!
Great recipes - thank you! Looking forward to trying more of your dinner recipes.
That's so great to hear karen!
I've been making this for years. The only curry my kids will eat, and us adults equally enjoy it. It's a bit of work, but well worth it.
I’ve used this recipe teice, and both times I've used a tin of mango which works just as well as the fresh/frozen mango. I also subbed in onion powder and ground ginger (from a jar) and it’s turned out yum!