Mango chicken curry. This gluten and dairy free curry is going to become a family favourite. It’s packed full of flavour, but not too spicy. Not sure if you like mango curry? That’s because you haven’t tried it yet! Grab your ingredients and get cooking, it won’t take long and will be well worth a try.
If you suffer with food allergies or intolerance, please check the ingredients list carefully before making any recipe. It’s also important to check the individual ingredients for cross contamination or possible allergens. This post contains affiliate links.
Mango Chicken Curry
Ingredients
Method
- Mix the spices together in a mug so they're blended.
- Heat the olive oil in a pan that's sized to hold the curry. Cut the onion into half moon slices and add to the oil. Sauté for a few minutes until soft.
- Add the spices to the pan and cook for a few minutes to release the flavours. If necessary, add a small amount of water to the pan to stop it sticking.
- Chop the chicken breasts into bite size pieces and add to the pan along with the garlic cloves crushed.
- Chop the pepper into bite size pieces and add to the pan. Keep stirring to ensure nothing burns or sticks to the pan.
- Remove the skin and stone from the mango.
- In a blender or food processor, blitz the almonds to turn them into a powder. Add the mangos, coconut milk and cider vinegar. Blitz until you have a smooth, creamy sauce.
- Add the mango sauce to the pan with the chicken. Simmer, but don't boil, for approximately 20 minutes.
- Rinse and cook the rice. I usually just boil mine per the packet instructions.
- If you want to add raisins, add them to the pan now. Cook for another 2 minutes and then serve.
Notes
Storage
Store in an airtight container in the fridge and consume within 3 days. If you ask me, curries always taste better the next day!Missing Ingredients
If there are any ingredients that you’re missing, there are lots of alternatives you can use, to save you a trip to the shop. The apple cider vinegar can be replaced by white wine vinegar, and so on…If you’re in any doubt, google the ingredient you’re missing followed by “alternatives” and see what comes up. It will taste slightly different, but you’ll usually still have a great meal at the end of it.
More about my mango chicken curry
I was inspired to create this recipe after visiting Tenerife in 2024. I visited an Indian restaurant that had gluten free meals and I was intrigued when I saw a mango curry on the menu. Naturally I had to give it a try since mango is my favourite fruit. I instantly fell in love with the meal and had to go back two nights later to have it again. As soon as I returned home I knew I’d have to develop a recipe for a mango curry. It’s not the same as the one I had in Tenerife, but I absolutely love it, and hope you will too.
The fresh coriander is added to give it a little citrus kick, and I couldn’t resist adding raisins too for a bit more variety in flavour. However, it will still taste great if you decide to omit one or both of these. If you like Korma, then give this curry recipe a try. It might just become your favourite mild curry recipe.
If you’ve enjoyed this recipe, please leave a comment and review below. If you like mango as much as I do, check out my best ever chicken salad recipe, featuring more mango.
Sourcing Ingredients
If you’ve never used apple cider vinegar in a recipe, here is an example of the one I use, available on Amazon.