Curried Mango Chicken is a perfect example of a retro Aussie dinner. It's quick, easy, and absolutely delicious – mildly spiced with just the right amount of sweetness.
Back in the 70s and 80s, this dish probably felt a bit “exotic” by suburban standards. I found it in a spiral-bound community cookbook — the kind sold to raise money for the school hall, church or sports club.
It's the type of recipe that was shared around a lot. And with good reason! There's only a handful of ingredients required, it takes just minutes to prepare and it's such a family-friendly recipe. I guarantee it's one of those meals the whole family will be asking you to make again and again.
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Ingredients
All you'll need is:
- chicken (tenderloins work great, but breast and thigh pieces will also go well)
- onion (I used brown but you could substitute other types)
- oil (to sautee, I used vegetable oil)
- salt and curry powder (I used Keen's Curry Powder)
- canned mango slices in syrup
- canned coconut cream.
The recipe card at the end of the post has all the ingredient quantities.
How to make Curried Mango Chicken
This absolutely takes only minutes to get it on the table. It's perfect served with rice, so start by putting the rice on to cook. Then, chop up the chicken (2 x 2cm cubes, finely dice the onion and drain off about half of the syrup form the mango slices.
Okay, now you just need to sautee the chicken and onion in the oil (see image 1). Keep going for about 5 minuntes or unti lthe chicken has browned. Next, add the curry powder and salt and sautee for another minute. Add the mango slices and remaining syrup (see image 2) and the coconut cream.
Simmer for another 5 minutes or until the chicken has cooked through (see image 3).
Serve immediately with rice. Add some veges, too, if you like.
Storage
You can store leftovers in an airtight container for up to one day. You could also store in an airtight container in the freezer for up to 6 weeks.
More chicken for dinner
More delicious chicken meals to try:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Curried Mango Chicken Recipe
Equipment
- large frypan
Ingredients
- 500 grams chicken (tenderloins, breast or thigh)
- 1 small onion, diced finely
- 1 tablespoon oil (vegetable or olive)
- 1-2 tablespoons curry powder (I use Keen's Curry powder) (adjust to suit taste)
- ¼ teaspoon salt
- 425 gram mango slices in syrup (canned mango)
- ½ cup coconut cream
Instructions
- Cut chicken into large cubes (about 2cm x 2cm).
- Sautee chicken and onion for 5 minutes or until chicken has browned.
- Add curry powder and salt and continue to sautee for one minute.
- Drain about half of the syrup from the mango slices. Add mangos and coconut cream and simmer for about 5 minutes or until chicken is cooked through.
- Serve immediately with rice.
Libby Hakim says
A retro
winner!
Jen W says
Dear Libby,
I tried this recipe (with no changes at all) for Mr Fussy and it was a hit! It was really tasty and I was rather pleased that the chicken pieces stayed so tender.
Thank you for sharing!
Libby Hakim says
haha - love this! My little Miss Fussy also approved 🙂 Happy cooking, Jen.