A person holding mango chicken curry on a blue plate with naan, rice, and mango around the plate.

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Mango Chicken Curry
A Lambert Produce Recipe

Mango Chicken Curry Recipe

A person holding mango chicken curry on a blue plate with naan, rice, and mango around the plate.

What’s better than chicken curry? It’s our Mango Chicken Curry!





  • 2 tbsp desiccated coconut
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp sweet paprika
  • ⅓ cup tomato puree
  • 2 tbsp vegetable oil
  • 2 small mangoes, diced
  • 500g chicken breast fillets, diced
  • 1 brown onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled and grated
  • 270ml can light coconut milk
  • ½ cup chicken stock
  • ½ cup frozen peas
  • 500g cauliflower, blended to a rice
  • 1 long red chili, sliced
  • Fresh coriander, to serve
  • Lime wedges, to serve


1. Add the desiccated coconut and spices (garam masala, ground cumin, ground turmeric, and sweet paprika) to a frying pan heated over medium heat. Cook until fragrant.

2. Transfer the spice mixture to a blender and blend until the coconut is finely chopped.

3. Add the tomato puree and half the vegetable oil to the blender. Blend until the mixture forms a paste. Transfer the curry paste to a bowl.

4. Add half of the diced mango to the blender and blend until smooth. Set the mango puree aside.

5. In the same pan used for the coconut, heat half of the remaining oil over medium-high heat. Add the diced chicken and cook for 5 minutes or until browned. Transfer the chicken to a plate.

6. Reduce heat to medium-low and add the last of the oil to the pan. Add the thinly sliced onion and cook until softened.

7. Add the sliced red capsicum, crushed garlic, and grated ginger to the pan. Cook for a further 2 minutes.

8. Add the curry paste to the pan and cook, stirring, until fragrant.

9. Stir in the light coconut milk, chicken stock, and mango puree. Return the chicken to the pan and increase the heat to medium-high. Bring to a boil, then reduce the heat to low.

10. Simmer the mixture, partially covered, for 8 to 10 minutes. Add the frozen peas halfway through cooking.

11. While the chicken is cooking, heat the cauliflower rice in the microwave.

12. The dish is ready when the chicken is cooked through, the peas are bright green and tender, and the sauce has thickened slightly.

13. Spoon the cauliflower rice and curry into serving bowls.

14. Top with sliced chili, fresh coriander leaves, and the remaining diced mango. Serve with lime wedges. Enjoy!