Malaysian Mango Chicken Curry Recipe -
Malaysian Mango Chicken Curry Recipe
  • READY IN 40 mins

Malaysian Mango Chicken Curry

Recipe by  

"This Malaysian inspired mango dish always has people wanting more."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
  2. Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2010

LOVED this dish. Can't give it 5 stars because of the needed modifications, but I would give it 5 stars with the following changes. I seasoned the chicken breasts with a little salt, pepper and garlic powder. I added 1 clove of fresh minced garlic to the green pepper mix. I also used curry PASTE versus powder. I used 1 tbsp because I love curry, but less would be good also especially if you don't like a lot of spice. Paste adds a lot of flavor. Curry paste can be found at most grocery stores in the ethnic food section or for a lot less money at an Asian market if you have one nearby.

Most Helpful Critical Review
Nov 10, 2009

This is a pretty good basic recipe ( although it could use some salt). However, I'm thinking I'll add cashews next time, and some more interesting spices/herbs - think, ground coriander seed, cilantro etc.

Jul 21, 2010

Excellent recipe! I used two rather large chicken breasts and doubled the sauce to good effect. Added garlic (thanks to previous reviewers!) and used rice vinegar instead of cider. I may also have added additional curry powder (I don't measure very accurately sometimes) because we like it spicy. I'll continue to play with this recipe, but the family was happy with my first try!

Dec 14, 2009

great! I skipped the brown sugar depending on the sweetness of the mango. came out great. also added garlic and turmeric.

Nov 16, 2009

I made this as is and like another user said it was missing some salt. I added some garlic salt and it was delicious. As a side I used the middle eastern rice with black beans and chickpeas recipe from this site. This is a keeper.

Jul 24, 2012

Made this last night for the 1st time. Doubled all but the peppers so we could have left overs. Deboned chicken leg quarters and used them as it was all I had on hand. boiled the bones with a touch of onion and garlic to use for the stock. Used more curry than called for a mix of red curry paste and powdered curry. Had it on the coconut rice from this site as others suggested. IT WAS AMAZING! Will make again!

Jul 05, 2011

This is a great dish! You can definitely play around with the ratio of veggies/mango to chicken to your liking. (Since mangos are in season right now, I doubled the mango and used half the peppers.) I also doubled the sauce because my husband likes to put the extra sauce over his rice- but it isn't necessary to do that. Thanks for posting this one!

Jul 29, 2010

Shazam! I just got done with this dish and it was delish. I didn't do it in the skillet but instead in a pressure cooker (I just got one last week and love it). The chicken came out wonderfully, the mango and curry played off of each other very well and the overall taste was awesome. Definitely on my list of make again! Maybe even next time for more than just me and the wifey...


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  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 708 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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