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Mango Chicken Curry Recipe with Thai-Mex Fusion

(mydeliciousmeals.com)Alena Tarasevich

This easy mango chicken curry stands out from other curry recipes with its delightful blend of Mexican and Thai flavors. The creamy coconut milk sauce, combined with the sweetness of ripe mangoes and a little heat from the jalapeño and chili powder, creates a unique taste.

Perfect for a quick weeknight dinner, this easy mango chicken curry can be served with cauliflower rice for a healthier meal or paired with white rice (I recommend basmati rice or jasmine rice) for a more traditional option.

The juicy chicken thighs, tender broccoli, and vibrant bell peppers ensure every bite is packed with flavor and texture. Enjoy this fusion meal that will surely become one of the favorite things on your dinner table.

Next time you're looking for a quick and tasty dinner, this easy mango chicken curry will be your go-to choice.

Ingredients

6 chicken thighs (skinless, boneless; I prefer thighs over chicken breasts for their juiciness and flavor in this mango curry recipe)
1 cup bell peppers (sliced, I use frozen three pepper blend from Whole Foods)
2 cups broccoli (florets)
cilantro (chopped, for garnish)
lime juice (start with 1 Tablespoon, add more to taste)
coconut sugar (or brown sugar, start with 1 Tablespoon, add more to taste)

Sauce

1 can coconut milk (I use Thai Kitchen full fat coconut milk)
1 cup salsa verde (mild)
1 mango (ripe, peeled, pitted, I use yellow mango)
1 jalapeno pepper (seeded, you can leave some seeds for a spicy kick)
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon red pepper flakes

Yield:

servings

Prep time:

15 minutes

Cook time:

15 minutes

Total time:

30 minutes

Yield: 5 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Cook Mode - Prevent screen from going dark

Notes

To store delicious curry leftovers, cool to room temperature and transfer the cooled curry into an airtight container. Keep it in the refrigerator for up to 3-4 days.

If you have difficulty finding salsa verde, you can make it at home by blending tomatillos, jalapeños, cilantro, garlic, and lime juice.

Instructions

1. Add all sauce ingredients (creamy coconut milk, salsa verde, mango chunks, jalapeño, ground cumin, chili powder, garlic powder, turmeric, and red pepper flakes) to a blender (or a food processor) and blend until smooth.
Mango-coconut sauce ingredients in a blender at the top and blended mango-coconut curry sauce at the bottom.

Mango-coconut sauce ingredients in a blender at the top and blended mango-coconut curry sauce at the bottom.

2. Cut chicken thighs into bite-sized pieces.
Raw chicken thighs cut into bite-sized pieces on a cutting board.

3. Heat oil in a large sauté pan over medium-high heat. Add the chicken pieces and cook until no longer pink.
Chicken thighs pieces cooking in a large skillet on the stove top.

Chicken thighs pieces cooking in a large skillet on the stove top.

4. Add the bell peppers and broccoli to the pan, and then pour in the blended mango sauce. Bring the mixture to a boil, then reduce to low heat and simmer for about 5 minutes, or until the curry sauce slightly thickens and the broccoli reaches your desired level of crisp-tenderness.
Mango chicken curry with broccoli and bell peppers, simmering on the stove top.

Mango chicken curry with broccoli and bell peppers, simmering on the stove top.

5. Season with salt. Adjust the taste with coconut sugar and lime juice. Garnish the finished dish with chopped fresh cilantro. For best flavor, serve immediately.
Mango chicken curry with thai-mex fusion in a bowl with yellow mango and lime in the background.

Mango chicken curry with thai-mex fusion in a bowl with yellow mango and lime in the background.

Recipe Video

Shop products and ingredients I recommend for this recipe:

Organic Chicken Thighs

Broccoli

Cilantro

Lime

Coconut Sugar

Canned Coconut Milk

Jalapeno

Cumin

Chili Powder

Garlic Powder

Crushed Red Pepper

Turmeric

Yellow Mango

Three Pepper Blend

Salsa Verde

Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!

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Diane

Love this! It's unique and good.

alenatrs

I'm glad to hear you loved this thai-mex curry! Thank you for taking time to leave the comment! - Alena

Jess

So delicious and great flavors