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Mango chicken curry

This creamy chicken curry with mango is a deliciously mild and slightly sweet curry packed with flavour. It combines chicken breasts poached in a creamy coconut sauce with naturally sweet, fresh, juicy mangos.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: African
Servings: 4


For the mango sauce:

  • 1 mango peeled, seeded and diced
  • 1 red bell pepper seeded and diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 13 ounces (1 can or 400 ml) coconut milk
  • 1 tablespoon cooking oil
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon seasalt

For the mango chicken curry:

  • pounds (or 600 grams) chicken breast bonesless, skinless and cut in bite-size pieces
  • ½ red bell pepper seeded and sliced
  • ½ mango peeled, seeded and cubed
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • ¼ cup fresh cilantro roughly chopped for garnish


For the mango sauce:

  • In a large skillet, heat up the cooking oil on medium heat. Add the onion, red bell pepper, garlic and ginger and sauté for 5 minutes, while stirring occasionally, until they start to soften.
  • Stir in the curry powder, turmeric, cumin and salt and fry for 1 minute.
  • Add the mango cubes and coconut milk. Bring to a simmer and cook for 5 minutes on low heat.
  • Transfer all the ingredients in to a blender and blend them into a smooth sauce. Set aside.

For the mango chicken curry:

  • In a large skillet, heat some cooking oil on medium heat and sauté the sliced red bell pepper for 5 minutes until they start to soften.
  • Add the mango sauce to the peppers in the pan, bring to a gentle simmer and cook for 5 minutes uncovered.
  • Add the chicken cubes to the sauce and cook, uncovered, for 10 minutes on low heat until the sauce is slightly thickened. When the chicken is cooked through, stir in the lime zest, lime juice and diced mango.
  • Serve with roughly chopped fresh cilantro and fresh lime wedges.


  • Extra flavour: After cooking, leave the curry to rest for at least 10 minutes to allow the flavour to fully develop.
  • Extra spice: Add half a teaspoon of cayenne pepper, a hot curry powder or a fresh chilli to the mango sauce to increase the heat of this dish.
  • Mango: Mango is used for both the sauce as well as for the garnish. In this recipe I have used one mango for the sauce and half a mango for the garnish. If you only have 1 mango at home, use one quarter for the garnish and the rest for the sauce.
  • Red bell pepper: Same as for the mango, one bell pepper is used to make the sauce and half a bell pepper is used as garnish for the curry. If you only have one pepper at home, use one half for the sauce and the other half for the curry.