Best 4 Malaysian Mango Chicken Curry Recipes

Originating from Malaysia, Mango Chicken Curry is a dish that embodies the vibrant flavors and culinary heritage of Southeast Asia. This tantalizing dish boasts a delightful balance of sweet, sour, and savory notes, making it a favorite among food enthusiasts worldwide. The star of the show, succulent chicken, is lovingly marinated in a blend of herbs and spices, then cooked in a creamy and aromatic curry sauce. The addition of tangy mango lends a refreshing twist to the dish, while the coconut milk brings a touch of richness and creaminess. Accompanying this flavorful curry are fluffy rice, crispy papadums, and a side of refreshing cucumber raita, creating a symphony of textures and flavors. This comprehensive recipe guide provides step-by-step instructions for preparing Mango Chicken Curry, along with variations and additional recipes to satisfy every palate. Join us on a culinary adventure as we explore the delightful flavors of Malaysia through this iconic dish.

Here are our top 4 tried and tested recipes!

MANGO CHICKEN CURRY

Mango Chicken Curry image

Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!

Provided by Elise Bauer

Categories Dinner 1-Pot Chicken Chicken Breast Chicken Thigh Curry Mango

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons apple cider vinegar or white vinegar
1 13.5-ounce can (full-fat) coconut milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and pepper
Cilantro for garnish
Cooked rice , to serve

Steps:

Adjust the seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice and garnish with cilantro, if desired.

Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Cholesterol 115 mg, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, Sodium 280 mg, Sugar 15 g, Fat 26 g, ServingSize Serves 6, UnsaturatedFat 0 g

MALAYSIAN MANGO CHICKEN CURRY

Malaysian Mango Chicken Curry image

This Malaysian inspired mango dish always has people wanting more.

Provided by Tom Flannery

Categories World Cuisine Recipes Asian Malaysian

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
½ pound skinless, boneless chicken breast, cubed
½ cup chicken stock
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 ½ tablespoons brown sugar
1 teaspoon curry powder
1 tablespoon cornstarch
½ onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 teaspoons minced fresh ginger root
1 mango, peeled and cubed

Steps:

Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 42 g, Cholesterol 66.1 mg, Fat 9.1 g, Fiber 5 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 707.9 mg, Sugar 30.5 g

MANGO CHICKEN CURRY

Mango Chicken Curry image

Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

Steps:

In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

Gordon Ramsay's Malaysian Chicken Curry image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Provided by mell_2

Categories Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

Steps:

To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
To serve, scatter the coriander leaves over the curry and serve with rice and roti.

Tips:

Use ripe mangoes for a sweeter and more flavorful curry.
If you don't have tamarind paste, you can substitute it with lemon juice or white vinegar.
Adjust the amount of chili peppers to your desired level of spiciness.
Serve the curry with rice, noodles, or roti.
For a vegetarian version, omit the chicken and add more vegetables such as potatoes, carrots, or bell peppers.

Conclusion:

Malaysian mango chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet mangoes, savory chicken, and creamy coconut milk creates a flavorful and satisfying curry that is sure to please everyone at the table. So next time you're looking for a new and exciting chicken curry recipe, give this Malaysian mango chicken curry a try. You won't be disappointed!