Sweet & Spicy Mango Chicken Curry Recipe

Why You’ll Love This this Sweet & Spicy Mango Chicken Curry

This sweet and spicy mango chicken curry brings together tender chunks of chicken, colorful bell peppers, and juicy mango pieces in a glossy, curry-kissed sauce that’s basically a hug in a bowl. The whole thing comes together in about 15 minutes flat, which means you can have this restaurant-quality dish on your table faster than you can decide what to watch on Netflix tonight. Plus, with that perfect balance of curry paste heat and mango sweetness, even the pickiest eaters in your house will be scraping their plates clean.

Ingredients List

This mango chicken curry uses simple, everyday ingredients that you probably already have hanging around your kitchen, plus a couple of special stars that make all the difference.

• 1 lb boneless skinless chicken breast (4 breasts)
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 3 green onions
• 2 mangoes
• 2/3 cup chicken stock
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or cider vinegar
• 4 teaspoons curry paste
• 4 teaspoons cornstarch
• 4 teaspoons vegetable oil
• 1 tablespoon minced gingerroot
• 1/4 cup cashews

Here’s what’s great about this ingredient lineup from a health perspective:

• Those colorful bell peppers pack a serious vitamin C punch, giving you way more than your daily dose.
• Fresh mango brings natural fiber, vitamin A, and antioxidants to the party.
• Ginger adds anti-inflammatory benefits while making everything taste amazing.
• You’re getting lean protein from the chicken without any heavy cream or butter weighing things down.
• The sugar content is pretty reasonable for a sweet-and-savory dish, especially since the mango adds natural sweetness too.

Step by Step Directions

This vibrant mango chicken curry comes together in just minutes with simple stir-fry techniques and a glossy, flavorful sauce.

• Cut chicken into 3/4-inch pieces
• Seed, core and cut bell peppers into 1-inch pieces
• Slice green onions into 1 1/2-inch lengths
• Peel and pit mangoes, then cut into 2/3-inch pieces
• Whisk together chicken stock, sugar, soy sauce, vinegar, cornstarch and curry paste in a bowl
• Heat half the oil in a wok or large skillet over high heat
• Stir-fry chicken for 4 minutes or until no longer pink inside, then transfer to a plate
• Add remaining oil to the wok and stir-fry peppers for 2 minutes
• Stir in minced ginger and cook for 30 seconds
• Add the stock mixture and chicken back to the wok
• Cook while stirring for 2 minutes or until sauce thickens and chicken is heated through
• Stir in green onions and mango pieces
• Sprinkle with cashews before serving

For those who prefer outdoor cooking methods, this curry can also be prepared using a BBQ smoker grill for added depth of flavor.

Substitutions and Variations

• Sauce adjustments – Coconut milk instead of chicken stock creates a creamier curry atmosphere, or try lime juice in place of vinegar for extra zing that’ll wake up your taste buds.
• Vegetable additions – Broccoli florets, baby corn, or water chestnuts bulk up the dish nicely, especially when you’re trying to convince yourself this counts as eating more vegetables.

Additional Things to Serve With This Dish

This curry begs for something to soak up all that sweet, savory sauce that you definitely don’t want going to waste.

• Rice varieties – Jasmine rice is the classic choice, but basmati works beautifully too, and if you’re feeling fancy, coconut rice turns this into a proper tropical feast.
• Bread options – Warm naan bread, pita, or even simple dinner rolls become little sauce-scooping vehicles that make every bite better.
• Fresh accompaniments – A simple cucumber salad with rice vinegar dressing cuts through the richness, while fresh cilantro sprinkled on top adds that bright, herby punch.
• Crunchy elements – Beyond the cashews already in the dish, try serving with crispy wontons, toasted sesame seeds, or those addictive chow mein noodles from the salad aisle.
• Cooling sides – Plain Greek yogurt or a dollop of sour cream helps tame the curry heat if you went a little heavy-handed with the paste, which happens to the best of us.

Cooking Tips & Tricks (Chef’s Notes)

A few tricks can turn this good dish into something absolutely spectacular, and trust me, these little details make all the difference.

• Don’t overcrowd the chicken – If your wok looks like a chicken convention, you’ll end up steaming instead of getting that gorgeous golden sear that adds so much flavor.
• Save the mango for last – Those beautiful chunks turn to mush faster than you can say “tropical paradise,” so stir them in during the final minute to keep their shape and texture.
• Taste your curry paste first – Some brands pack serious heat while others are mild as a summer breeze, so start with half the amount and build up to avoid accidentally creating a five-alarm fire in your mouth.
• Get everything prepped before you start – Stir-frying moves fast, and there’s nothing quite like frantically trying to chop peppers while your chicken burns in the background.
• Don’t skip the cornstarch slurry whisking – Those little lumps will haunt your sauce if you just dump everything together, so give it a good whisk until smooth.
• Let your wok get properly hot – If water doesn’t sizzle and dance when you flick it in, you’re not ready yet, and patience here pays off in flavor later.
• Cut everything roughly the same size – Your peppers and chicken should be best friends in the cooking time department, not one finishing way before the other.

Nutritional Facts

This vibrant mango chicken curry delivers a satisfying balance of protein, vitamins, and bold flavors in every serving.

• Calories per serving: Approximately 320-350 calories (recipe serves 4)
• Protein powerhouse: 25-30 grams of lean protein from chicken breast supports muscle health and keeps you satisfied
• Vitamin C boost: Bell peppers and mango provide over 100% of your daily vitamin C needs for immune support
• Vitamin A content: Mango and colorful peppers deliver beta-carotene for eye health and glowing skin
• Healthy fats: Cashews and small amount of oil provide heart-healthy monounsaturated fats
• Low saturated fat: Less than 3 grams per serving when prepared as directed
• Fiber content: 3-4 grams from vegetables and fruit aid digestion
• Sodium levels: Moderate at 400-500mg per serving, mostly from soy sauce and curry paste
• Natural sugars: 12-15 grams primarily from fresh mango, providing quick energy
• Potassium rich: Bell peppers and mango contribute to healthy blood pressure
• Antioxidant benefits: Ginger, curry spices, and colorful produce fight inflammation
• Gluten-free friendly: Naturally gluten-free when using tamari instead of soy sauce

Fun “Did You Know?”

Beyond its impressive nutritional profile, this mango chicken curry recipe holds fascinating culinary secrets that’ll make you appreciate each bite even more. Did you know mangoes contain enzymes that naturally tenderize chicken? That’s why this dish tastes so incredibly tender.

Curry paste originated from ancient preservation methods, combining spices to prevent spoilage. The cashews I’ve included aren’t just garnish—they’re traditional cooling agents that balance the curry’s heat. Rice vinegar creates the perfect sweet-tangy contrast that makes your taste buds sing.

Each ingredient serves a purpose beyond flavor, creating harmony that’s been perfected over centuries of Asian cooking traditions.