'No Fuss' Easy Mango Chicken Curry!

The 'no fuss' way of making Easy Mango Chicken Curry... and no problems if you don't have fresh ripe mangos handy. All the tips to making a sweet, delicious, chicken curry!

Yes, we love curries in my home.

We love the ones that take time to bubble away on the stove top filling our home with delicious aromas but we also love the easy curries that are just as delicious and without all the fuss.

The best part about this curry is of course those mangos!

This curry combines all the flavours together so well including the chicken, mango, onion, ginger, garlic, curry, cumin, turmeric and coconut milk.

and a bonus ... it is gluten free too!!

so, here are a couple of tips to making this Easy Mango Chicken Curry, the 'no fuss' way...

Tips to Making Easy Mango Chicken Curry

Tip 1

Don't rush this part.

Let the onion cook slowly with the spices, so the spices become fragrant and the onion absorbs the spice flavour.

Tip 2

If you prefer a sweet curry then add in 2 mangoes and a teaspoon of sugar. If you prefer it a little less sweet, add in a little more vinegar.

If you are pushed for time or you don't have ripe mangoes, you could use frozen mango cheeks/chunks or tinned mango without the juice...

and if you like it a little sweeter still, you could always add ⅓ cup of sweet golden sultanas (optional).

Tip 3

Make sure you simmer the curry with a lid on the saucepan, this way all the delicious juice won't evaporate away and the chicken will be soft and tender.

How to make Easy Mango Chicken Curry

In a saucepan or a pan with a lid, add in the oil and on a medium heat, cook onions, capsicum, garlic, ginger and curry powder, turmeric and cumin until soft and fragrant.
Then add in the coconut milk, vinegar and one of the two chopped mangoes to the saucepan. Increase the heat and bring to a boil, then lower the heat to allow it to simmer. Simmer for about 10 minutes and stirring occasionally.
Add in the diced chicken pieces and bring it back to simmer. Cover with the saucepan lid and cook 8-10 minutes till the chicken is cooked through. You can cook it for a little longer - 5-10 mins, if you prefer your chicken to 'fall apart'.
Place the remaining chopped mango into the saucepan and simmer for another minute or two to warm through.
Serve over rice and top with coriander/cilantro and enjoy!!

Sweet, easy and delicious ... the perfect curry!

Of course, if you like a little heat with your curry, add in some chilli powder, chilli flakes or fresh chilli! 😉

Easy Mango Chicken Curry

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Cook time

20 mins

Total time

20 mins

Author: www.sparklesintheeveryday.com

Serves: 4

Ingredients

2 tablespoons of vegetable oil
1 large onion - chopped
½ small capsicum - chopped
1½ teaspoons of minced garlic
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
½ teaspoon of tumeric
½ teaspoon ground cumin
2 ripe mangos - diced
1 tablespoon of white vinegar
1 400ml/ can coconut milk
6 skinless boneless chicken thighs - diced
Salt and pepper
Coriander for top

Instructions

In a saucepan of a pan with a lid add in the oil and on a medium heat, cook onions, capsicum, garlic, ginger and curry powder, turmeric and cumin until soft and fragrant.
Then add in the coconut milk, vinegar and one of the two chopped mangoes to the saucepan. Increase the heat and bring to a boil, then lower the heat to allow simmer. Simmer for about 10 minutes and stirring occasionally.
Add in the diced chicken pieces and bring it back to simmer. Cover with the saucepan lid and cook 8-10 minutes till the chicken is cooked through.You can cook it for a little longer - 5-10mins , if you prefer your chicken to fall apart.
Place the remaining chopped mango into the saucepan and simmer for another minute or two to warm through.
Serve over rice and top with coriander/cilantro and enjoy!!