Mango Chicken Curry

This Mango Chicken Curry recipe is made with lean chicken, juicy mango, and crunchy veggies swimming in a luxuriously creamy sauce of coconut milk and umami-packed red curry paste. It's a sweet and spicy Thai red curry made in the Instant Pot and ready in 30 minutes!

I love incorporating seasonal fruits in curries. It elevates the overall taste of the dish and adds a bright contrast of flavor that really tickles your tastebuds.

I regularly make chutneys with fruits, like this peach chutney recipe, and cranberry chutney, but this time I thought of incorporating fruit in a curry. This chicken curry with mango combines my all-time favorite fruit and my go-to Thai curry!

It's a flavorful, satisfying meal my family enjoys on the regular now. It's a sweet-spicy curry sauce with a unique umami factor. And with this easy recipe, it's ready in only 30 minutes in the Instant pot!

All it needs is a simple side of steamed rice and you have a complete meal on the table in no time!

What Is Mango Chicken Curry?

Mango chicken curry is an aromatic, sweet, and spicy Thai curry. The sauce is made with creamy coconut milk and Thai red curry paste, which adds that special umami factor.

Chicken, vegetables, and fresh mango chunks (fresh or frozen) are added to complete the dish.

Ingredients- Notes & Substitutions

I make this mango curried chicken recipe with easily available ingredients that you can find at your closest supermarket. They include:

Coconut milk - I prefer full-fat coconut milk, but you can certainly use low-fat. I use Chaokoh brand here.

Red Curry Paste - I like using Thai Kitchen or Maesri brand. (See notes above for links). Look for it in the global food section of grocery stores or online. My favorite brands are Thai Kitchen and Maesri.

Sambal Oelek (Chili Garlic Paste): An Indonesian red curry paste made with crushed red chiles, vinegar, and salt. For a mild curry, reduce it to 1 teaspoon. To substitute sambal oelek, use an equal amount of your favorite chili garlic paste, or ¼ teaspoon crushed red pepper flakes for every teaspoon of sambal.

Chicken: This recipe calls for chicken tenders, cut in half. These shrink to bite-size pieces after cooking, which is the size we want. Alternatively, use an equal amount of boneless, skinless chicken breasts or thighs cut into 1-inch pieces.

Brown sugar - Or Honey/ Palm sugar/ Agave syrup. Adjust the sugar to taste. If your mango is ripe and super sweet, feel free to omit the sweetener as the mangoes will add enough natural sweetness on their own.

Mango- I prefer fresh mango, but good quality frozen mango chunks work too. One fresh mango will equal one cup of chopped mango. Check out this detailed post on how to chop a mango.

How to pick a mango for this curry: I prefer to pick a mango that's not too ripe and still firm. It holds better in the curry. A super-ripe mango will disintegrate in the curry and won't give the best results. If using frozen, make sure to thaw it before adding.

Bell peppers (any color) and fresh lime juice. You can add your preferred veggies, like Zucchini, squash, snow peas, etc. If adding carrots, celery, or other root vegetables, add them with the chicken.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How To Make Mango Chicken Curry

Add coconut milk to the pot. Then, add the red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk (Pic 1).

Add chicken pieces and drained baby corn pieces. Give it a stir and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode) (Pics 2-4).

When complete, release the pressure manually by following your cooker's quick-release instructions.

Select Saute and add chopped mango, sliced peppers, and brown sugar. Stir and let it simmer for 3-4 minutes until the peppers and mango slices soften a bit to your desired consistency (Pic 5).

Squeeze in lime and serve with white or brown jasmine rice (Pic 6)!

Serving Suggestions for Mango Curry

I like to serve this mango coconut curry with rice to soak up those wonderful flavors. For a complete meal, serve this with:

• Coconut Rice
• Jasmine or Basmati White Rice
• Brown Rice

Try a Variation

Substitute the mango and make this curry with pineapple, fresh or canned. If using canned, make sure to drain the juice beforehand.

Recipe Tips

• Use a good quality, full-fat coconut milk. I use Chaokoh brand.
• Since coconut milk is so high in fat, it is best to cook this chicken curry under LOW pressure in the Instant Pot to prevent it from curdling.
• To keep the curry mild, use 1 teaspoon sambal oelek. To substitute sambal oelek, use an equal amount of your favorite chili garlic paste or ¼ teaspoon crushed red pepper flakes or cayenne for every teaspoon of sambal. Keep in mind red pepper and cayenne are hotter than sambal, so start small, unless you like it spicy!
• If you can't find chicken tenders, substitute 1 pound boneless, skinless chicken breasts cut into 1-inch pieces.
• Use Fresh or frozen mango. Cut a fresh mango into bite-size pieces (refer to How To Cut Mango) or use frozen mango chunks. If using frozen mango, remove one cup of mango chunks from the freezer to thaw while you gather and prep the rest of the ingredients.
• Pineapple, fresh or canned, is a great substitute for mango. If you use canned, make sure to drain the juice beforehand.
• Omit the brown sugar or honey if the mangoes are super ripe.

More Thai Curry Recipes

These recipes are part of the Asian Recipes Collection:

More Mango Recipes on the Blog

These recipes are part of the Mango Recipes Collection:

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📖 Recipe

Mango Chicken Curry

Aneesha Gupta

This Mango Chicken curry is a sweet, spicy Thai red curry made with chicken, mango, and bell peppers in the Instant Pot in just 30 minutes.

4.65 from 14 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 523 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 14 oz coconut milk (1 can)
• ▢ 3 oz red curry paste (add less for mild taste, I use Thai Kitchen Brand)
• ▢ 1 tablespoon sambal oelek or any chili garlic paste (reduce to 1 teaspoon for mild)
• ▢ 1 lb. chicken tenders, cut in half see notes for substitute
• ▢ 2 cups baby corn, cut in half (1 can, drained)

For Finishing (add after pressure cooking)

• ▢ 1 cup mango peeled and cut in 1-inch slices (frozen or fresh)
• ▢ 1 cup bell peppers assorted (I use ½ green + ½ red pepper)
• ▢ 1 tablespoon brown sugar or honey
• ▢ 1 tablespoon lime juice fresh, about ½ a lime

Cook ModePrevent your screen from going dark

Instructions

 

• Add coconut milk to the pot. Add red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk.
• Add chicken pieces and drained baby corn pieces. Give it a stir and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode).
• When the cooking is complete, release the pressure manually by following your cooker's quick release instructions. (Duo: Turn vent to 'venting'; Ultra: Push down pressure valve)
• Select Saute and add mango, peppers and brown sugar. Stir and let it simmer for 3-4 minutes, until the peppers and mango slices soften a bit to your desired consistency.
• Squeeze in lime and serve with white or brown jasmine rice!

Video

Notes

• Use a good quality, full-fat coconut milk. I use Chaokoh brand.
• Since coconut milk is so high in fat, it is best to cook this chicken curry under LOW pressure in the Instant Pot to prevent it from curdling.
• To keep the curry mild, use 1 teaspoon sambal oelek. To substitute sambal oelek, use an equal amount of your favorite chili garlic paste or ¼ teaspoon crushed red pepper flakes or cayenne for every teaspoon of sambal. Keep in mind red pepper and cayenne are hotter than sambal, so start small, unless you like it spicy!
• If you can't find chicken tenders, substitute 1 pound boneless, skinless chicken breasts cut into 1-inch pieces.
• Fresh or frozen mango can be used. Cut a fresh mango into bite-size pieces (refer to How To Cut Mango) or use frozen mango chunks. If you use frozen mango, remove one cup mango chunks from the freezer and make sure to thaw while you gather the rest of the ingredients.
• Pineapple, fresh or canned, is a great substitute for mango. If you use canned, make sure to drain the juice beforehand.
• Omit the brown sugar or honey if the mangoes are super ripe.

 

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 523kcal | Carbohydrates: 44g | Protein: 31g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 358mg | Potassium: 1058mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5324IU | Vitamin C: 75mg | Calcium: 64mg | Iron: 5mg

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