This Indian inspired Mango Chicken curry is super tasty but lower in fat because there’s no coconut, yogurt or fresh cream in this curry!
Healthy and low-fat Chicken Curry
This is another wonderful recipe from my wonderful foodie friends from all over the world on Instagram. I adapted this Curry dish from lovely Visakha whose profile name is ‘spoonfulsplash’.
I’ve never seen or heard of this Indian Mango chicken Curry before, but I already knew I would love it! Just the thought of having curry, mango, and chicken together makes my mouth water.
When I was gathering the ingredients to make this dish, I realised this recipe doesn’t call for cream, yoghurt or coconut milk. It’s a water-based curry, which means it’s much healthier and lower in calories! As much as I love rich curries, I feel like I should go for a jog (but never do) after devouring a bowl. There’s no need to feel guilty or hit the gym with this Mango Chicken Curry, and that to me is a tremendous bonus!
You’re probably thinking that low fat or low-calorie curry may end up yielding a disappointing result, but I can promise you it doesn’t! The mango gives the curry creaminess, which goes beautifully with the aromatic spices.
This curry is big on taste with layers of flavours! Our entire family loved this curry and I know you will too! I’ve slightly amended the recipe to make the recipe a little easier. After you’ve tasted this curry, you won’t believe you’ve made this at home and made it from scratch!
In the world of social media
When I started this blog, I was very hesitant and nervous about going on social media. I remember being teased by my work colleagues for being antisocial by not having a Facebook account when it was really popular approximately a decade ago. Apparently, I missed all the action and fun by not having a Facebook account.
That’s okay because I didn’t miss the dramas I’ve heard Facebook created. I heard arguments stemming from friends suddenly unfollowing each other, without reason. Then there were fights about people disapproving of who their friends were following. Uh, big headache, no thanks. I’ll stick to being a caveman living in ancient times!
My sister, Nara, is a couple of years younger than me and is the complete opposite. She lives and breathes social media and has an account on Facebook, Twitter, IG, Tick Tok etc. You name it, she most probably has it.
Nara stepped in and ease me through social media for this blog, so for the first few months, she managed my Twitter and Instagram. This didn’t work out well because Nara isn’t a cook and she loathes being in the kitchen. I didn’t want a big disconnection with my audience, so I took over and I’m so glad I did!
I’ve met so many passionate cooks and get so much inspiration from my friends on Instagram. It feels great to connect with foodies around the world! It gets crazy trying to engage with everyone, but I try my best to reply to people that take the time to comment on my posts as it means so much to me!
Ingredients for Mango Chicken Curry
Garam masala is a blend of spices that may include: ground ginger, pepper, caraway, fennel, cardamom, cinnamon, cloves, star Aniseed, bay leaf, and nutmeg. It’s commonly used in Indian and Asian cuisines. Supermarkets usually stock garam masala in the spice and herb racks.
Mangoes – Unfortunately it’s not mango season for us so I had to use frozen mangoes which were bland and tasteless. However, this curry is so flavourful that imperfect mangoes didn’t ruin the dish. I can’t imagine how incredibly delicious this curry would be with fresh ripe mango!
Curry leaves are so fragrant and I love cooking with them. They have a gorgeous peppery and citrus aroma. I rarely have trouble finding them, as supermarkets and greengrocers usually have them stocked near the herbs section. Don’t tempt to substitute curry leaves for curry powder because they’re not interchangeable.
Chicken powder – I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder or chicken stock cubes would work as a substitute.
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How to make Mango Chicken Curry
Step-by-step guide with photos
Combine all the spice mixture ingredients in a bowl and mix. Set aside for later.
Heat oil in a large deep frying pan (or wok) over medium-high heat. Add in garlic, ginger, onions, curry leaves and tomatoes. Stir-fry for 2 to 3 minutes or until the onions and tomatoes have softened.
Add the chicken to the pan and stir-fry regularly until mostly cooked. Give the spice mixture a good stir once more before pouring it over the chicken. Stir-fry for 5 minutes or until the mixture has thickened.
Pour the water into the pan and let it come to a boil, then add the mangoes. Reduce the heat to medium-low and cook for 20 to 30 minutes or until the curry has reduced and thickened.
Leftovers – Allow the curry to cool completely at room temperature, then transfer into a sealed container and store in the fridge. It’ll be good for up to 3 days.
For more delicious easy Asian cooking at home check out:
Poached Salmon in Chinese spiced broth
Chinese steamed fish with ginger and spring
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
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Cheers (I’ll drink to that) – Cat Tre
Mango Chicken curry
Ingredients
- 1 tbsp vegetable oil (or any neutral oil)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 medium brown onion (finely diced)
- ½ cup curry leaves (loosely packed) (NOTE 1)
- 10 grape tomatoes (or cherry tomatoes, halved)
- 500 gm chicken thigh fillets (boneless & skinless)
- 300 gm mangoes (frozen or fresh) (NOTE 2)
- 1 cup water
For the spice mixture
- 1 tsp ground turmeric
- 2 tsp Garam masala (NOTE 3)
- 1 tbsp ground coriander seeds
- ½ tsp ground cumin seeds
- 1 tsp dried ground chilli (more or less, adjust to taste)
- 2 tsp chicken powder (or chicken stock powder or cube) (NOTE 4)
- 1 tsp sugar
- ½ tsp salt
- 3 tbsp water
Instructions
- Combine all the spice mixture ingredients in a bowl and mix. Set aside for later.
- Heat oil in a large deep frying pan (or wok) over medium-high heat. Add in garlic, ginger, onions, curry leaves and tomatoes. Stir-fry for 2 to 3 minutes or until the onions and tomatoes have softened.
- Add the chicken to the pan and stir-fry regularly until mostly cooked. Give the spice mixture a good stir once more before pouring it over the chicken. Stir-fry for 5 minutes or until the mixture has thickened.
- Pour the water into the pan and let it come to a boil, then add the mangoes. Reduce the heat to medium-low and cook for 20 to 30 minutes or until the curry has reduced and thickened.
I was beyond interested to try this recipe and I am so glad I did! The Mango takes the curry to a whole new level -simple but delicious! I was also shocked that this recipe was water based. I can honestly say you do not miss the milk, cream, or coconut milk. This recipe is flavourful and from now on will be my go to curry Recipe.
Hi Stacey,
Thanks again for trying one of my recipes! I agree with everything you’ve said. The mango really brings out this curry, so there’s no need for any sort of cream. I’ll be making this curry often too because it’s so easy, healthy and delicious x