Mango chicken is a very flavorful mild chicken curry that’s sweet and savory and absolutely delicious!
This Indian mango chicken is one of my all-time favorite curries – everyone in my family loves it! And by “everyone” I mean my picky toddler and my picky husband which means this chicken dinner is a winner (sorry, couldn’t resist). It’s very flavorful curry and yet also very mild thanks to the sweet mango sauce and coconut milk.
If you’re new to Indian cuisine or are trying to get your kiddos to eat Indian food, this mango chicken curry aka aam ka murgh is a great dish to start with. Butter chicken is a good intro dish too but it’s nice to switch things up sometimes. In fact, my toddler (who is almost 2 now) loves this mango chicken more than my Butter Chicken, and that’s saying a lot because he really likes butter chicken (and butter chickpeas).
My recipe doesn’t call for canned mango pulp which is how most restaurants make this dish. I prefer to make my own mango puree by blending fresh ripe mango chunks (frozen mango chunks work too, just thaw the mango before blending). This gives the curry more of a naturally sweet mango flavor. Canned mango pulp is typically heavily sweetened which is why I don’t use it in the dish although, these days you can sometimes find unsweetened canned mango in Indian grocery stores (I like the brand 24 mantra). Typically when I use ripe mangoes, I don’t add sweetener to the curry but if you feel that the mangoes aren’t sweet enough, feel free to add some sugar.
“Delicious. I used fresh mango puree. It was more work but definitely worth the trouble. What a great combination of savory and sweet. Even better because the sweet didn’t overpower the other flavor elements.”Rosemary
There are a couple of other optional ingredients: curry leaves and cayenne. Typically when I have curry leaves listed in a recipe, I’ll be the first to tell you not to skip them but if you don’t have them for this recipe, don’t sweat it. The dish is still great even without them. As for the cayenne, you can leave it out or adjust to taste. If you prefer more of a sweet and spicy curry then add cayenne but if you’re okay with sweet and savory then leave it out. Your call. Look at me, giving you guys the freedom to make your own choices… 😉
This recipe for mango chicken is from my cookbook, Indian Food Under Pressure, and it’s a recipe that gets rave reviews. I get messages and emails about how great this chicken curry is and so I’m sharing it on the blog with all of you. My hope is that you’ll try the dish, fall in love with it and then get my book for more delicious recipes of course!
What to Serve with Mango Chicken:
- 1 onion roughly chopped
- 2 garlic cloves roughly chopped
- 1- inch ginger roughly chopped
- 2 tablespoons oil of choice
- 1 cup mango puree from fresh or frozen ripe mangoes
- ½ cup full-fat canned coconut milk
- 1 tablespoon sugar optional
- Cilantro garnish
- Add the onion, garlic, ginger, to a blender or food processor and puree until smooth. Set aside.
- Press sauté, add oil and allow it to heat up. Add the whole spices. Once they begin to sizzle, add the blended onion mixture. Stir-fry for 5-6 minutes, or until the onion mixture has thickened.
- Add the spices and chicken to the pot and stir-fry for 2-3 minutes, or until the chicken is well coated with spices.
- Pour water into the pot, secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Remove the lid, press the sauté button, add the mango puree, coconut milk and sugar into the pot. Cook for 2-3 minutes, stirring occasionally.
- Garnish with cilantro.
- If you are using frozen mango chunks to make the mango puree, thaw the chunks before blending. You can find organic frozen mango chunks at your local Trader Joe’s and in some Costco stores.