Summer Mango Chicken Curry (Gluten Free)

Name: Summer Mango Chicken Curry (Gluten Free)
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 kg Chicken Thigh; 450g Coconut Cream; 2 Mangoes (Sliced or drained if using tin (just reserve 2 tablespoons of syrup)); 3 tbsp Tomato Paste:; 1 tsp Cumin Turmeric and Curry Powder; 4 tbsp Tamari; 1 cup Onion & Garlic (Diced)

JUMP TO RECIPE

This Summer Mango Chicken Curry tastes like sunshine in a bowl. The perfect balance of sweet, salty, creamy and gently spiced, just like a warm summer’s day. The Juicy ripe mango adds natural sweetness, silky texture and a tropical twist that transforms a classic chicken curry into something light, fresh and unexpected. My suggestion is to serve this on a warm mid week night or a lazy weekend entertaining for friends.

Not only does mango bring incredible flavour, it’s also a nutritional powerhouse. Packed with vitamin C for glowing skin, antioxidants for immune support, and natural enzymes to aid digestion, it keeps this curry deliciously healthy. When paired with lean protein-rich chicken and fragrant spices like turmeric and cumin, you get a nourishing, high-protein curry that is both satisfying and summer-friendly.

Serve it with fluffy rice, coconut rice and garnish with fresh coriander, lime and extra mango for that restaurant-style finish. This light and refreshing mango chicken curry recipe might just become your new summer favourite.

Why You’ll Love This Recipe

I love this recipe because its all cooked in one pot. Less washing up! More time to relax with a lovely glass of bubbles!

Ingredients

Here’s what you’ll need to make this easy dinner. No stress required!

Chicken Thigh: Its the best part of the chicken! You could always add drumsticks as well.
Coconut Cream: I love the thickness of the cream, it adds texture to this delicious dish
Mango: If you can’t find a ripe mango, the tin option is perfect
Tomato Paste: Just a touch
Cumin, Turmeric and Curry Powder: A teaspoon of each
Tamari: The gluten free option for soy sauce
Onion & Garlic: Diced

Instructions

It is our secret of the simplicity!

Preheat oven 180c.
Heat a large frypan, add a dash of olive oil, the garlic and onion, along with the spices. Stir to start the smell the beautiful aroma of the curry.
Then place your chicken thighs in the frypan and cook for 5 mins on on side (gentle heat). Your aim is the brown the thighs not burn them! Turn them to repeat on the other side of the chicken.
Then add your coconut cream, tamari, tomato paste, seasoning of salt and pepper, along with mango. If you are using tin mango, add a tablespoon or two of the syrup for extra sweetness. Allow the beautiful ingredients to combine and then place in the oven for 20 minutes to cook through.
Once cooked, remove and serve! I love to serve this dish with coconut rice, fried shallots, fresh chilli and limes.

Frequently Asked Questions

Could I freeze any leftovers?

A great idea! I would suggest freezing in containers for individual serves. Easier to defrost and enjoy.

Can I add other veggies to the curry?

Absolutely! Peas, green beans, carrots!

Can I add coconut milk instead of coconut cream?

My option is always coconut cream. its thick and delicious. Coconut milk is a little watery. Its all about the texture.