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Mango Chicken Curry

Mango and chicken are a power combo. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.
6 Servings - 1 hr 15 min -
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Servings:6  | Calories:368 | Total Fat:23g  | Chol:78mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 13g
65 %
Total Carb 23g
8 %
Fiber 3g
12 %
Sugars 11g
Cholesterol 78mg
26 %
Sodium 420mg
18 %
Protein 21g
43 %
34% Coconut milk
30% Boneless chicken thighs
23% Others combined
11% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 Tbsp vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp fresh minced ginger
2 Tbsp yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 Tbsp cider vinegar or white vinegar
1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
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

Directions : View recipe directions on
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