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Malaysian Mango Chicken Curry

Shruthi
Malaysian Mango Chicken Curry combines tender chicken with sweet ripe mango and creamy coconut milk.Lemongrass, ginger, garlic, chilies, and spices create an intensely aromatic curry base.Blended mango naturally thickens the sauce and gives it a beautiful tropical sweetness.Fresh mango pieces add juicy texture and bright flavor near the end of cooking.Coconut milk balances the spices and creates a smooth, luxurious curry sauce.Serve this delicious curry with jasmine rice, coconut rice, or warm roti.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Malaysian, Southeast Asian
Servings 4
Calories 560 kcal

Ingredients
  

For the Chicken

  • 700 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil

For the Curry Paste

  • 4 shallots, roughly chopped
  • 5 garlic cloves
  • 1-inch piece fresh ginger
  • 1 stalk lemongrass, tender inner portion only
  • 2–3 red chilies
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • 1 teaspoon Malaysian curry powder
  • 1 tablespoon tomato paste
  • 2 tablespoons water

For the Curry

  • 400 ml full-fat coconut milk
  • ½ cup chicken stock or water
  • 1 large ripe mango
  • 1 tablespoon fish sauce
  • 1–2 teaspoons palm sugar or brown sugar
  • 3 kaffir lime leaves
  • 1 small cinnamon stick
  • 1 star anise, optional
  • ½ red bell pepper, sliced
  • 1 tablespoon fresh lime juice
  • Salt, to taste

For Garnishing

  • ½ mango, diced
  • Fresh cilantro
  • Thinly sliced red chili
  • Sliced spring onions
  • Lime wedges
  • Toasted coconut, optional

Instructions
 

Marinate the Chicken

  • Place the chicken pieces in a large bowl.
    Add turmeric, salt, black pepper, and lime juice.
    Mix thoroughly until every piece is evenly coated.
    Cover and refrigerate for approximately 30 minutes.

Prepare the Mango

  • Peel the mango and remove the flesh from the seed.
    Cut half of the mango into chunks for blending.
    Dice the remaining half into small pieces and reserve for later.
    Place the mango chunks in a blender and puree until smooth.
    Set aside.

Make the Curry Paste

  • Place the shallots, garlic, ginger, lemongrass, and red chilies in a food processor.
    Blend until a thick paste forms.
    Add coriander, cumin, turmeric, curry powder, and tomato paste.
    Blend briefly until everything is well combined.

Brown the Chicken

  • Heat 1 tablespoon of oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
    Add the marinated chicken.
    Cook for approximately 3–4 minutes per side, until lightly browned.
    The chicken does not need to be fully cooked yet.
    Transfer it to a plate.

Cook the Aromatic Paste

  • Reduce the heat to medium.
    Add the prepared curry paste to the same pan.
    Cook for 5–7 minutes, stirring frequently.
    The paste should become fragrant and slightly darker.
    This step develops the deep flavor of the curry.

Return the Chicken

  • Add the browned chicken back to the pan.
    Stir well so the chicken becomes coated in the aromatic paste.
    Cook for another 2 minutes

Add Coconut Milk

  • Pour in the coconut milk and chicken stock.
    Stir until the curry sauce is smooth.
    Add the kaffir lime leaves.
    Bring the mixture to a gentle simmer.

Season the Curry

  • Add fish sauce and palm sugar.
    Stir well.
    Taste the sauce and adjust the seasoning.
    The curry should have a pleasant balance of sweetness, saltiness, acidity, spice, and creaminess.

Add Fresh Mango

  • During the final 2–3 minutes, gently fold in the diced mango.
    Do not cook it for too long, as you want the mango pieces to retain their shape and fresh tropical flavor.

Garnish and Serve

  • Transfer the curry to a serving bowl.
    Top with fresh mango, cilantro, sliced red chili, and spring onions.
    Serve with lime wedges on the side.

Notes

  • Choose ripe mangoes: A ripe, fragrant mango provides the best natural sweetness.
  • Keep some mango chunky: Blended mango creates body while fresh pieces provide texture.
  • Chicken thighs are ideal: They remain juicy during simmering.
  • Cook the curry paste well: This is essential for developing a deep, aromatic flavor.
  • Use full-fat coconut milk: It produces the richest sauce.
  • Balance the flavors: Mango can be very sweet, so lime and fish sauce are important.
  • Control the chili: The recipe can easily be adapted for different spice preferences.
  • Avoid overcooking fresh mango: Add it near the end so it remains juicy.

 

Keyword Coconut Mango Curry, Malaysian Chicken Curry, Malaysian Mango Chicken Curry, Mango Chicken Curry, Southeast Asian Chicken Curry, Spicy Mango Chicken