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Spicy Indian Chicken and Mango Curry

Rated as 4.24 out of 5 Stars
42

"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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Ingredients

35 m servings 398
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 398 calories; 20.4 31.1 26.5 58 179 Full nutrition

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Reviews

Read all reviews 152
  1. 209 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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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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...