Mango Coconut Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a fragrant coconut milk sauce with ripe mango and aromatic spices, perfect with rice. This indian ready in about 45 minutes pairs boneless skinless chicken thighs, ripe mangoes, can full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1.5 lbs chicken thighs into 1-inch pieces and season with salt and pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook chicken until golden brown on all sides, about 6 minutes total; remove and set aside.
  2. Step 2: Add 1 finely chopped medium onion to the skillet and cook until softened, about 3 minutes. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tbsp curry powder, 1 tsp ground turmeric, and 1/2 tsp cumin to the skillet, stirring constantly for 30 seconds until aromatic.
  4. Step 4: Add 2 diced ripe mangoes and 1/2 cup chicken broth, stirring to combine. Simmer for 2 minutes until mango begins to soften.
  5. Step 5: Return cooked chicken to the skillet and pour in 13.5 oz can full-fat coconut milk. Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through and sauce thickens slightly.
  6. Step 6: Garnish with 2 tbsp fresh cilantro before serving.

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Frequently asked questions

How long does Mango Coconut Chicken Curry take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mango Coconut Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe mangoes from drying out.

Can I substitute ingredients in Mango Coconut Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mango Coconut Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mango Coconut Chicken Curry?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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