mango curry

Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! It all comes together in 30 minutes and 1 pot. Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal!

Thai Yellow Coconut Curry with Mango

Tbsp coconut oil ((or avocado

shallot,

Tbsp ginger

garlic ((2 cloves yield ~1 Tbsp))

Thai red chili ((or serrano pepper // stem removed and thinly sliced with seeds))

cabbage

Tbsp red curry paste*

Tbsp coconut sugar ((plus more to taste))

tsp sea salt ((plus more to taste))

2-3 tsp tamari ((or soy sauce if not gluten-free))

tsp turmeric

red bell pepper

green peas ((optional // frozen or fresh))

mangos

cashews

lemon,

Lemon wedges

Thai (or regular) basil, or fresh cilantro,

Brown rice* or coconut quinoa

broccoli

Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.

Add cabbage (optional) and red curry paste and stir, and cook for 2 minutes more.

Add coconut milk, coconut sugar, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.

Once simmering, add red pepper and peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.

Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas, and infuse them with curry flavor.

At this time also taste and adjust the flavor of the broth as needed. I added more coconut sugar for sweetness, tamari and sea salt for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.

Once the broth is well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.

Serve over rice or coconut quinoa, or steamed broccoli (broccoli being my favorite). This dish gets elevated with the addition of more lemon juice and Thai or regular basil.

https://www.youtube.com/watch?v=2qY1WqUN1Ho

Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! It all comes together in 30 minutes and 1 pot. Serve with rice or steamed broccoli for an incredibly satisfying plant-based meal!

Full Recipe: https://minimalistbaker.com/thai-yellow-coconut-curry-mango/

Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence. It typically includes spices such as turmeric, cumin, and coriander. Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses

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Thai Yellow Mango Curry | Minimalist Baker Recipes

Mango chicken curry is an incredibly delicious Indian curry recipe. The fresh or frozen mangos give the curry the perfect sweetness without adding any sugar. This easy 30-minute dinner recipe is sure to become a family favorite!

Mango Chicken Curry

coconut oil

onion,

garlic cloves, smashed

ginger, chopped

curry powder

salt and pepper

ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)

coconut milk

lb. boneless chicken thighs, chopped (can sub chicken breasts)

cilantro,

Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.

Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.

Return the sauce to the frying pan then ad the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.

When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.

This was so delicious! Best of all it was easy and quick! We had it with rice and naan. Thank you for another recipe we’ll be adding to our rotation!

I made this last night and the family went crazy for it. I was hoping for leftovers but there wasn't a drop left. The only thing I would do differently next time is to double the batch!

Thank you Kristen for sharing this recipe with us. I haven't tried chicken curry with mango. I will definitely try this at home after all this is the good time to practice new dishes at home.

My new favorite curry recipe! The mango flavor was very pronounced which I wasn't expecting. Loved it!

I made this dish last night. Everyone loved it. I didn't have coconut milk, so i replaced with yogurt. Next time i will def make the effort to buy coconut milk. I will be making it again, was very easy to make. Thank you

Hi Kristen,
This recipe is delicious!! I absolutely love it!
Question - would it make a difference if I were to pre-cook the chicken slices before adding them to the mango sauce? It’s because it took a while for them to cook inside the sauce in my case.  
Thanks,
Nicky

A major hit tonight. We couldn’t stop eating this! I had one very over-ripe mango and one very over-ripe peach and this was a perfect home for them. I only had 2 mangoes, one over-ripe and one was fine so I added the peach instead of the third Mango. I used chicken breasts and omitted the salt out of necessity for our family. I used three different curry powders, Penzeys sweet, hot and Maharajah and was rewarded with a nice little kick.  Served over jasmine rice this will definitely be a welcome addition to our family favorites. Thank you! 

Huge hit in our house tonight! With one over-ripe mango and one over-ripe peach I warned something new &amp; different and this hit the spot. The extra ripe fruit made the blending a breeze and a nice firm mango to finish worked well So delicious we couldn’t stop eating it. I used chicken breast and a mix of 3 curry powders, hot, sweet &amp; Maharajah and was rewarded with a nice little kick. This will definitely become a family favorite. 

We really enjoyed the Curry Mango Chicken recipe.  I used skinless chicken breasts rather than thighs.  I hadn't cooked an Indian recipe from scratch previously, so I appreciated the advice to cook the raw chicken in the mixture rather than grill the chicken first.  Thanks for sharing that tip.  I think in the future I would use just 2 mangoes rather than 3 and add another Indian spice in with the curry too.

I also appreciated the serving suggestions.

Thanks for taking the time to share a really great recipe with all of us!  It is definitely a keeper.

Such a flavourful and simple recipe. I couldn’t believe it was me that made it when I tasted it. I followed the recipe exactly apart from adding some extra mango as I had a lot going out of date. I usually grill/fry chicken before adding to curry but added it straight to the sauce for this and it was amazing, so will definitely be using this tip in the future. Thank you !!

This was great. Any suggestions on how to add more spice?

Anow a favourite recipe, absolutely delish!

https://content.jwplatform.com/videos/0x8WCR3t.mp4

This incredibly delicious Indian Style Mango Curry is sweet, spicy and tangy and gets done in one pot under 30 minutes.

Mango Curry (Indian)

mangoes (semi ripe but firm)

jalapeno

ginger

coriander leaves

mustard seeds

cumin seeds

fenugreek seeds

curry leaves

asafetida

red chili powder

coriander powder

cumin powder

brown sugar

vegetable oil

water

salt

Pick 2 medium semi ripe but firm mangoes. Wash and scrub them well. Slice them as shown in the above picture. Cut the mango flesh around the mango pit as well and discard the pit.

In a mortar add 1 small jalapeno ( or green chili), one inch ginger piece and a handful of coriander leaves. Make a paste.

Heat a tablespoon of oil in a skillet and add the ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds ( do not burn the fenugreek).

Adjust the heat to medium and add the curry leaves, mango slices, and the mango pieces and coat them with the tempering and cook for 2 minutes.

Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, one teaspoon coriander powder, ½ teaspoon cumin powder, 1-2 teaspoons brown sugar (or jaggery), salt to taste and coriander ginger paste. Coat the spices with the mango and cook for 5 -7 minutes.

Add one cup water and simmer the curry covered for 10- 12 minutes till the mango is soft and tender and the curry gets little thick.

Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally taste the curry and adjust the salt and sugar and finish it with fresh coriander leaves.

Mango curry is an aromatic Indian dish of tender chicken in spicy-sweet mango sauce. Make this chicken curry recipe for dinner tonight!

Mango Curry Chicken + Video

lbs chicken breast

mango chunks (thawed if frozen)

plain Greek yogurt

lemon juice

tbsp sugar

garlic

ginger paste

tsp garam masala seasoning ((See Note 2))

tsp cumin

tsp kosher salt

cayenne pepper (See Note 3)

turmeric powder

full fat coconut milk (or cream)

cilantro

chopped cashews or almonds (optional)

Whisk marinade ingredients to combine, then add to a bowl with chicken. Cover and refrigerate for an hour.

Using an immersion blender or stick blender, puree the mango and set aside.

Heat vegetable oil over high heat in large fry pan. Add marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn&#039;t really brown due to the marinade.

Add mango puree and coconut milk or cream, stirring to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.

Season with salt if needed. Remove from heat. Serve over steamed rice of choice. Garnish with cilantro leaves and chopped nuts if desired.

https://content.jwplatform.com/videos/j1T5MXJ7.mp4

Mango chicken is an aromatic Indian dish featuring tender meat in spicy-sweet mango sauce. Make this flavorful mango curry for dinner soon!

Roasted cauliflower and fried paneer make a hearty vegetarian filling in this creamy coconut mango curry! This versatile recipe is all about sweet, fragrant flavors and you can adapt the fillings to your own preferences to make it perfect for your family - I love to add sweet peppers and kale but the choice is all yours here!

Cauliflower, Paneer &amp; Mango Curry

olive or coconut oil (for cooking)

onion

Tbsp ginger (roughly chopped)

Tbsp mild curry powder

tsp garam masala

tomato paste

mango (divided)

oz canned coconut milk (ideally full fat)

cilantro (fresh coriander) (chopped)

cauliflower (florets)

sweet red pepper (sliced)

oz paneer cheese (cubed)

kale (optional)

salt and pepper (to taste)

lime wedges (optional garnish)

Preheat the oven to 400F / 200C.

Get the cauliflower and peppers roasting. Scatter them in a large baking dish, toss with just enough oil to coat them all + salt and pepper to taste. Place in the oven for 25 minutes, going in once at the halfway point to flip everything.

Meanwhile, get started on the sauce. Heat a couple tablespoons of oil in a large saucepan. Saute the onions until soft, then throw in the garlic and ginger and saute for another minute until fragrant.

Add the curry powder and garam masala and mix through - if the pan is dry and everything is powdery, pour in some extra oil. Once the aroma hits the air, move on quickly (we don&#39;t want the spices to burn or stick).

Add the tomato paste and saute for a minute or two - we want a rich aromatic paste to form in the pan so again, add some extra oil if it&#39;s too dry.

Add the coconut milk and half of the mangos (1 cup) to the pan and stir through. Add salt and pepper to taste - I would recommend about 1/2 teaspoon of salt. Leave to simmer on a very low heat, covered, until the cauliflower is 5 minutes away from finished.

Puree the sauce with a hand blender, or by transferring to a jug blender and then back to the pan.

Add in the kale and the other half of the mangos to the sauce. Let it simmer for a few minutes until the mango is defrosted and the kale starts to wilt down a little, then you can turn the heat off.

The cauliflower and peppers are ready when the cauliflower is browned, with a few charred edges, and the peppers are soft and melty. Remove from the oven and add to the sauce (or if they&#39;re ready before the previous step is complete just set them aside while you catch up - they can go in later).

Now fry the paneer. Heat a shallow layer of vegetable or peanut oil in a large frying pan, on a medium heat. Once the oil has heated up enough that a piece of paneer sizzles on contact, add all of the paneer cubes to the pan and fry for a minute or two on each side until golden. Stand as far back as possible while you do this – paneer has a habit of spitting oil from the pan.

Add the paneer and the cilantro into the pan with the sauce. If your cauliflower and peppers weren&#39;t ready to be added earlier on, add them now too. Mix it all together and exhale - you&#39;re done!

Serve with rice and/or naan, and lime wedges if desired.

Mango chicken curry is a simple yet delicious Indian recipe. My version is super easy to make, so you can have a perfectly balanced curry on the table in just 30 minutes.

Easy Mango Chicken Curry

olive oil

g (1 tablespoon) unsalted butter

450 g (1 pound) chicken breast, diced

red pepper, sliced

garlic cloves,

ginger,

200 ml (1 cup) chicken stock

kaffir lime leaves

400 ml (2 cups) full-fat coconut milk

coriander

Heat the olive oil in a large, deep...

Heat the olive oil in a large, deep pan and then add the butter. Allow it to melt, and then add the chicken breast to the pan. Cook it for 4-5 minutes over medium heat until slightly golden, then remove it from the pan and set aside.

Add the onion and red pepper to the...

Add the onion and red pepper to the same pan and cook for 2-3 minutes until slightly softened.

Stir in the garlic and ginger and cook...

Stir in the garlic and ginger and cook for another minute until fragrant. Next, stir in the curry powder, chicken stock, and kaffir lime leaves.

Bring to a simmer and then stir in...

Bring to a simmer and then stir in the coconut milk, mango, and cooked chicken. Simmer for 10 minutes until the sauce thickens.

Serve with over basmati rice or cauliflower rice...

Serve with over basmati rice or cauliflower rice and garnished with fresh coriander, if you like.

https://mediavine-res.cloudinary.com/video/upload/jfmvbv7ku68tlmbaw2zn.mp4

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