This easy mango chicken curry recipe is made in just one pot and has SO many flavors. It’s an easy and healthy meal any night of the week.
This mango chicken curry has become one of my favorite meals in our current meal rotation. We’re always into tacos, pizza, big salads, chili, burgers – you know the staples. But, sometimes I want something a little bit different & extra that doesn’t require a whole lot of effort.
In the spring, I start to crave light, bright and fresh flavors. I start hoarding cucumbers, tomatoes and berries…I seriously can’t get enough! I think we all start to tire of heavy meals like roast, heavy bakes and casseroles – it’s time to break out of our shells! I always start craving this tomato galette, it’s just DIVINE.
But, in Pennsylvania, the spring is still pretty cold, sometimes, until you hit the end of May. So, how do you strike a balance between eating something that makes you feel like you’re on an island but also warms you from the inside out? This recipe!
Mango chicken curry is perfect ANY time of year!
What I love about this mango chicken curry recipe is that it feels so fresh, but it’s made with a LOT of pantry ingredients. I usually even use frozen mango because waiting for mangoes to be ripe and THEN going through the hassle of cutting them is sometimes more than I can do after a long day.
Here’s what you’re going to need for this recipe:
- chicken breast
- arrowroot powder (or cornstarch or tapioca starch) – this is used to bread the chicken and thicken the curry
- curry powder – I use a yellow curry powder blend!
- cayenne – totally optional but we love to sweat a little when we eat curry
- salt, pepper & olive oil – the basics
- onion – yellow is best
- green bell pepper – however you could sub any color pepper
- garlic
- fresh ginger – ground, dried is fine (see the recipe) but fresh gives the best flavor and bite
- fire-roasted, diced tomatoes – I always have this on hand. regular diced tomatoes are fine, but these have a richer flavor
- chicken stock or bone broth
- golden raisins – they hydrate in the curry sauce and are probably my favorite part, besides the mango
- cubed mango – I usually use frozen here which I keep in the freezer for ease. Fresh works, too
- lime, cilantro and your choice of rice or grain for serving!
I know you’re going to love this recipe! Take a picture and tag me on Instagram when you make it!
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Mango Chicken Curry
This easy mango chicken curry recipe is made in just one pot and has SO many flavors. It’s an easy and healthy meal any night of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: about 4 generous servings 1x
- Diet: Gluten Free
Ingredients
- 2 Tbsp. arrowroot powder (or cornstarch or tapioca starch)
- 2 Tbsp. curry powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne – optional, for spice lovers only
- 1 lb. boneless, skinless chicken breasts, cut into cubes
- 2 Tbsp. olive oil, divided
- 1 onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 tsp. grated, fresh ginger (or 1/2 tsp. dried, ground ginger, but fresh is better)
- 1 (15 oz.) can fire roasted, diced tomatoes (regular diced tomatoes are fine, fire roasted are more flavorful)
- 2 cups chicken stock or bone broth
- 1/4 cup golden raisins
- 2 cups diced mango, fresh or frozen (I usually use frozen)
- 1/4 cup chopped cilantro, for serving
- lime wedges, for serving
- rice, quinoa, cauliflower rice, etc, for serving
Instructions
- Whisk together the arrowroot powder, curry powder, salt and black pepper in a medium-sized bowl. Toss the cubed chicken in the mixture so that each piece is coated.
- Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. When the oil is hot, add the chicken and brown it, this will take about 7-8 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Then, add the remaining olive oil to the skillet and add the diced onion and pepper. Cook for about 5-7 minutes until they start to soften.
- Then, add the ginger and garlic and saute for 2 minutes before adding the chicken back to the skillet. Pour in the tomatoes and chicken stock, being sure to scrape up all of the bits stuck to the bottom of the pan. That’s the flavor!
- Then, add the raisins and the mango and bring the dish to a slow boil. Reduce the heat to low and allow it to simmer for at least 15-20 minutes before serving. If it starts to get thicker than you want it, place a lid on the skillet.
- Serve over rice or quinoa with cilantro and lime. Enjoy!
Nutrition
- Serving Size: 1 serving (curry only)
- Calories: 360
- Sugar: 35 g
- Sodium: 1167 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: curry, mango, chicken
I’m always in this constant limbo of wanting to spend hours in the kitchen creating THE MOST EPIC thing ever, or I want absolutely nothing to do with cooking and I want food on the table in 5 seconds flat. Lunch usually falls into category #2.
