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Mango Chicken Curry
Serves 4 Prep 10 min Cook 15 min Total 25 min Type Meal Origin Indian

Mango Chicken Curry

A BIR mango chicken: pre-cooked chicken in a sweet curry-base gravy with mango chutney and ripe mango pulp. Fruity, mild, glossy.

Serves 4 Prep 10 minutes Cook 15 minutes Units Rate

Overview

A sweet-spicy BIR-style mango chicken curry with plenty of tropical fruit brightness and mild curry-house heat. This recipe blends the pineapple-style sweetness of mango chutney and fruit chunks with a rich coconut-spiced base and tender chicken.

Ingredients

Base

  • 2 tbsp rapeseed (canola) oil
  • 2 tbsp garlic and ginger paste
  • 1 tbsp Mixed Powder (or curry powder)
  • 1 tsp chilli powder (or to taste)
  • 3 tbsp finely chopped coriander stalks
  • 2 fresh green chillies (bird’s eye or bullet), thinly sliced

Sauce and sweeteners

  • 600 ml Curry Base Gravy (plus extra if needed)
  • 6 tbsp coconut flour
  • 4 tbsp smooth mango chutney

Protein and fruit

Finishers

  • Salt, to taste
  • 1 tsp Garam Masala
  • 1 tsp dried fenugreek leaves (kasoori methi)
  • 3 tbsp finely chopped coriander leaves

Method

Stage 1 - Sauté aromatics

  1. Heat oil in frying pan over medium-high heat.
  2. Add garlic-ginger paste and fry ~30 sec.
  3. Add mixed powder, chilli powder, coriander stalks, and green chillies; stir well.

Stage 2 - Add sauce

  1. Add 250 ml (1 cup) base sauce; bring to rolling simmer.
  2. Add coconut flour and mango chutney, then 125 ml (½ cup) base sauce.

Stage 3 - Add chicken and mango

  1. Stir in chicken and heat ~1 min.
  2. Add mango chunks and remaining base sauce.
  3. Simmer 4 min until slightly reduced (add extra sauce or water if too thick).

Stage 4 - Finish

  1. Season with salt.
  2. Sprinkle garam masala and kasoori methi; stir.
  3. Garnish with chopped coriander.

Notes

  • Adjust chilli to suit kids: reduce green chillies and chilli powder.
  • Use ripe mango for sweetness; canned mango works well in off-season.
  • Add extra base sauce or stock if sauce tightens too much.

Serving

  • Serve with steamed basmati rice or naan.
  • Garnish with extra coriander and fresh chilli rings.

Storage

  • Refrigerate 2-3 days in an airtight container.
  • Freeze up to 2 months; thaw fully before reheating.
  • Reheat gently on low heat with splashes of stock or water.
  • Best eaten within 24 hours for brightest mango flavor.

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