An overhead shot of a white bowl filled with Mango Chicken Curry on a rattan charger.
Print Recipe
4.5 from 2 votes

Mango Chicken Curry

Recipe adapted from the book, Bread and Wine, by Shauna Niequist. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: chicken curry, curry with chicken, easy curry recipe, Indian curry recipe, mango curry
Servings: 6 servings
Calories: 420kcal
Author: Whitney Reist | Sweet Cayenne


  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons curry powder
  • 2 pounds boneless skinless chicken breasts, cut into 1’’ pieces
  • 2 tablespoons canola oil
  • ¼ cup chopped shallot, about 1 large shallot
  • 1 whole red bell pepper, chopped into ¼’’ pieces
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 4 cups chicken stock (I love Kitchen Basics brand)
  • ¼ cup raisins
  • 2 whole Roma tomatoes, seeded and diced into ¼’’ pieces
  • 1 large mango, pitted and diced into ¼’’ pieces
  • 1 tablespoon fresh lime juice
  • 3 tablespoons fresh cilantro, chopped
  • 3 tablespoons fresh basil, chopped chopped
  • Optional: replace 1 cup of the chicken stock with a 14.5 ounce can of coconut milk
  • Serving suggestions: steamed basmati rice or cauliflower rice and naan bread


  • In a shallow dish, combine the flour, salt, cayenne and curry powder with a fork. Place the chicken pieces in the flour mixture and toss with the fork to coat.
  • Place a large Dutch oven or heavy-bottomed pot over medium-low heat.
  • Add the oil to the pot. Add the chicken and saute until golden brown, about 4 minutes. Remove the chicken from the pan and transfer to a plate.
  • Add the shallot and bell pepper and cook until fragrant and translucent, about 5 minutes, stirring often. Add the garlic and ginger and stir to heat until fragrant, about 30 seconds.
  • Add the chicken stock (and coconut milk, if using) in a steady stream, while stirring constantly to scrape up any brown bits in the bottom of the pan.
  • Add the chicken back to a pot and bring the mixture to a simmer over medium heat. Reduce heat to low and simmer for about 30 minutes or until the liquid has reduced by a third.
  • Stir in the raisins, tomato, and mango, and simmer on low for another 10 minutes.
  • Remove the pot from heat and stir in the lime juice, cilantro, and basil. Serve hot over rice with naan bread on the side.
  • Leftovers will keep in the fridge up to 3 days and taste even better!



Calories: 420kcal