Spicy Indian Chicken and Mango Curry

Spicy Indian Chicken and Mango Curry

Made  times
KIKI810 27

"I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!"
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35 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.


  1. 194 Ratings

Most helpful positive review

It was the best curry ever! Somewhere between korma and tikka masala. Creamy but spicy. But I do have one advice for anyone who is interested, DO NOT BE AFRAID TO ADD MORE SPICES!! I have made m...

Most helpful critical review

Well I wish I wasnt the one to write this type of review, HOWEVER, as you'll see I gave this 1 star, I wish i could give NO STARS. Note to self: Dont try a new recipe when you are entertaining, ...

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Most positive
Least positive

It was the best curry ever! Somewhere between korma and tikka masala. Creamy but spicy. But I do have one advice for anyone who is interested, DO NOT BE AFRAID TO ADD MORE SPICES!! I have made m...

While I didn't follow this faithfully, the results were unbelievable. I had no fresh mango, so I went to the freezer and used a tropical fruit mix I use for smoothies, which had papaya, mango, ...

I made a few changes. My family really loved this and ate the whole double batch in one setting. I had to use frozen mangoes and light coconut milk (what I had in pantry). I sauteed half an o...

I think this is a fantastic, and very fast, easy recipe with restaurant quality results. I used a Thai red curry paste instead of Indian. I was able to cook it while chatting and it did not take...

I had to alter the recipe a bit myself, but the outcome was very very delicious! I didn't have any cury paste in my pantry, so I used spicy cury powder instead. I started off with frying onions,...

This was good but it needed something else. I added some ginger, cinamon, red pepper, and I sprinkled some sugar. That kicked it up!

Due to the coconut milk and mango, this tasted more Thai than Indian. It was a little bland as is, so I added some Fish sauce until I liked the taste.

This recipe is fantastic. I made it with tofu instead of chicken so it doubles as a tasty vegetarian recipe as well. I'm a big coconut fan so I added some coconut flakes cooked with the tofu and...

Very very good! Something unique and delicious. I added coconut flakes like others suggested and extra spices (garlic, onion powder, turmeric, cumin, ginger, and cinnamon). My husband asked that...

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