Easy Mango Chicken Curry
It’s the kind of meal that tastes restaurant-quality but comes together fast enough for busy weeknights — perfect over jasmine or basmati rice.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 6 garlic cloves, minced
- ½ onion or 2 shallots, roughly chopped
- ¼ cup yellow curry paste or 2 tablespoons curry powder
- 1 teaspoon turmeric (for added color and earthy flavor)
- 1 pound chicken (thighs or breasts), cut into 1 ½-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken stock
- 1 pound mango, cut into 1x1-inch chunks
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar
- 1 large handful of fresh basil
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add garlic and onion and cook until soft and fragrant.
- 2
Stir in yellow curry paste (or curry powder) and turmeric. Cook for 1 minutes until fragrant and darkened slightly.
- 3
Stir in chicken pieces, coating them in the curry mixture. Sear for 1–2 minutes until lightly browned but not fully cooked.
- 4
Pour in coconut milk and chicken broth. Stir gently and bring to a simmer over medium heat.
- 5
Stir in mango chunks, stir then add fish sauce and brown sugar. Cover and simmer for 8–10 minutes on low heat until mango softens and the sauce thickens.
- 6
Taste and adjust for salt or sweetness. Turn the heat off, then add fresh basil or cilantro. Let the residual heat cook the basil.