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The Best mango Chicken Curry With Coconut Milk served with steamed rice

Boneless Mango Chicken Curry Recipe (Indian Style)

  • Author: alicia gonzalez tome
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Main course
  • Cuisine: Indian


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.


Units Scale

1 ½ large brown onions diced

6 garlic cloves diced

1 ripe mango diced

3 medium/large ripe tomatoes diced

1.2 kg of free range boneless chicken thighs or breast (antibiotic and hormone free) cut in 2-3cm cubes

4 tbsp of yellow curry powder (spicy or not to taste) - I use Keen's traditional curry powder

1 tsp cumin powder (optional)

1 tsp coriander powder (optional)

1 400ml can of coconut milk or cream

1 ½ tbsp of mango chutney

Juice of ½ lemon

1 thumb of fresh ginger grated

Salt and pepper to taste

Fresh parsley or coriander to serve


  1. Prepare the chickenAdd 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, put 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 but be careful to don’t burn the onions! Add the tomatoes and cook for approx. 4 minutes.

  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.

  5. Decorate with some fresh coriander or parsley to taste.


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

Cook the day before, and enjoy the next day with the plus of a deeper flavour.

Serve with a side of white rice or naan.

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.

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

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. 

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