Boneless Mango Chicken Curry Recipe (Indian Style)

This is the best boneless mango chicken curry recipe! This indian-style curry recipe it's made with coconut cream or milk, and it is so creamy and delicious. With step by step instructions, I'll teach you how to make this recipe that the whole family will love! I know saying it's the best is a big statement, but you'll soon find out! Gluten-free & dairy-free.

You're in for a delicious chicken curry recipe. For more curry inspo, you might also want to try this cauliflower mango curry, or this butter bean curry. They all pair great with some easy steamed rice or some GF naan.

Jump to:

• This boneless mango chicken curry is always a winner
• Ingredients list
• How to make this easy chicken curry recipe
• Substitutions and variations
• Storage
• Is chicken curry healthy?
• The best boneless mango chicken curry - FAQ's
• Related
• Boneless Mango Chicken Curry Recipe (Indian Style)
• See what other people think about this recipe!

This boneless mango chicken curry is always a winner

My dad taught me this great recipe so many years ago. Since then, it has become a staple for the whole family! I have also shared this recipe with so many friends with one common outcome: everyone loves it and wants to know how to make this recipe!

This creamy chicken curry it’s very easy to make following some simple steps and is very difficult to stuff it up. The flavour is incredible, and the curry sauce is great to pair with white rice or GF naan.

Ingredients list

This curry recipe is made with simple ingredients, that you can easily find at any supermarket.

• Brown onion: you need 1.5 large onion or 2 medium ones. Dice them so they blend in nicely with the sauce.
• Garlic cloves: 6 medium size cloves. Adjust the amount pending how much you love garlic. Finely dice them.
• Mango: 1 medium - large mango cut in cubes. You want the mango to be quite ripe, so it melts with the sauce. 
• Fresh tomatoes: 3 medium/large ripe tomatoes diced. The tomatoes are very watery and will easily blend with the sauce, so there is no need to dice them small.
• Boneless free range chicken: 1.2kg of boneless chicken thighs or boneless chicken breasts. You could also use an entire chicken cut in pieces. Thighs are very tender and juicy and probably my favourite. Cut them in 2-3cm pieces.
• Yellow curry powder: 4 tablespoon for a strong curry flavour. I use Keen's traditional curry powder which is available in most supermarkets. Use spicy or mild curry to taste.
• Cumin powder: 1 tsp. It is optional and you can do the recipe without it.
• Coriander powder: 1 tsp. It is optional and you can do the recipe without it.
• Coconut milk or cream: 1 can (400ml).
• Mango chutney: 1.5 tbsp
• Lemon juice: use the juice of ½ lemon
• Fresh ginger: a piece of approx. 1 thumb size grated.
• Salt & pepper: to taste. Adjust the amount of salt at the end if required.
• Herbs to decorate: fresh coriander or parsley chopped.
• Oil for cooking: my preference is to use olive oil, but you can also use vegetable oil.

How to make this easy chicken curry recipe

This mango chicken curry is very easy to make following these simple steps:

1. Prepare the chicken: Add the chicken pieces to a large bowl, and combine with salt, pepper, coriander powder and cumin powder. Mix well with your hands.

2. Cook the onion & mango: In a large pot on medium heat, add a drizzle of olive oil and add the garlic and onion. Add salt to taste and stir for a few minutes until the onion becomes transparent (approx. 8 minutes). Set to medium-high heat, and add the mango. Stir for a few more minutes until it becomes soft (approx. 4 minutes).

3. Add the chicken & tomatoes: Increase to high heat, add the chicken and keep stirring. You want to get the outside of the chicken golden brown, but be careful to don’t burn the onions! Add the tomatoes and cook for approx. 4 minutes more.

4. Make the curry sauce: add the coconut milk, curry powder, lemon juice, mango chutney and grated ginger to the pot. Set the heat to medium-low. The cooking time is 50 minutes, stirring occasionally.

Note!! Right after cooking the sauce will be quite liquid, but it will thicken up if you leave it overnight.

Substitutions and variations

• Apple: instead of mango. Use 1.5 apples. Sweet red apple works great.
• Simplify the spices: the ground cumin and coriander are optional. Use only curry powder and simplify the ingredients list.
• Canned tomatoes: instead of fresh ones. Opt for peeled tomatoes instead of diced. Approx. 1 cup.
• Make it spicier: using a hot curry or adding red chili powder to the recipe.
• Lime juice: instead of lemon juice. 

Storage

The best way to store this curry is in an airtight container in the fridge or freezer. It will last for up to 3-4 days in the fridge, or 3 months in the freezer.

Is chicken curry healthy?

Yes, this boneless chicken curry with coconut milk is not only delicious, but super healthy too!! This recipe packs a lot of fresh ingredients (including onion, fresh tomatoes and mango), as well as protein (chicken) and healthy fats (coconut milk).

Curry powder is a mix of spices, including turmeric powder, coriander, cumin, fenugreek, and chili pepper. It has potent anti-inflammatory properties, contains powerful antioxidants, and may help brain health and heart health amongst others. 

The best boneless mango chicken curry - FAQ's

What is the secret to a good chicken curry?

Without a doubt, the secret to a delicious curry is the quality of the ingredients! A good curry powder is a must, I use Keen's traditional curry powder. You can find it in all supermarkets and it's a great quality one!

Another secret, is that is cooked with fruit. Yep, you can use either a mango or red apple (if using mango make sure is mango season and you can get a very sweet and ripe mango).

What amount of curry powder should I use?​

I recommend 4 tablespoons for a strong curry flavour. You can always start with 3 tbsp, and add the fourth closer to the end.

What is the cooking time of this recipe?

The total cooking time is 1 hour 10 minutes. I recommend letting the chicken simmering in the sauce for 50 minutes cooking on medium-low heat.

Can I cook this recipe in a shorter amount of time?​

Yes, you can reduce the cooking time to 20-30 minutes only, after you have added all the curry sauce ingredients to the large pot. Cook on medium heat instead of medium-low. 

What is the best cut of chicken for this chicken curry?

Boneless chicken thighs or boneless chicken breast are the best cut of chicken for this recipe.

Can I cook this mango chicken curry ahead?

YES, PLEASE DO!! The flavours deepen as this recipe sits in the fridge, and the curry tastes better the next day after cooking.

What can I serve as a side dish?

The sauce is full of goodness so you want to serve it with white rice, brown rice or naan. Basmati rice or jasmine rice work great (check out this steamed rice recipe) to soak up all the sauce. You could also serve with cauliflower rice or cauliflower mash, or by itself if you want to go low-carb 😉

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