Mango Chicken Curry mixes sweet, spicy, sour and savory flavors and is easy to make in just over an hour.    
Prep Time

15 mins mins

Cook Time

60 mins mins

Total Time

75 mins mins




  • For Steamed Rice:
  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • For Mango Chicken:
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp fresh crushed ginger
  • 2 tbsp yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 mangos, peeled and diced
  • 2 tbsp vinegar
  • 1 can coconut milk
  • 1 1/4 pound chicken breasts, diced
  • Salt and pepper to taste
  • Cilantro for garnish


  • For Steamed Rice:
  • In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  • Add water to approximately 1 inch or 1 finger joint above the rice.
  • Add salt if desired.
  • Cook on medium to medium high heat until the water has boiled down to the level of the rice.
  • Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow rice to steam undisturbed for at least 15 minutes.
  • Fluff with a fork before serving.
  • For Mango Chicken Curry:
  • Sauté onions in hot oil until golden brown. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin and cook for another few minutes.
  • Now add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil.
  • Lower the heat and simmer for about 15 minutes, stirring occasionally.
  • Purée the sauce in a blender, pulsing until smooth. Return the sauce to the pan.
  • Add chicken pieces to the pan and simmer. Cover the pan and cook for 8-10 minutes till cooked properly.
  • Add remaining chopped mango to the pan and let cook at a very low temperature for another minute or two, uncovered. Add salt and pepper to taste.
  • Garnish with cilantro (optional) and serve hot over Laila Basmati rice.
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