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Photo of Indian mango chicken curry by WW

Indian mango chicken curry

Total Time
45 min
15 min
30 min
Mango is a great addition to your next curry, giving this tasty dish a subtle sweetness.


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Curry powder

1 tbs

Light canned coconut milk

270 ml, (1x270ml can)


2 medium, cut into 2cm pieces

Skinless chicken breast

500 g, cut into 3cm pieces

Red capsicum

1 medium, chopped

Lemon juice

1 tbs

Baby spinach

2½ cup(s), (50g)

Fresh coriander

cup(s), chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 3–5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute. Add curry powder and cook, stirring, for 1 minute or until fragrant.
  2. Add coconut milk and two-thirds of the mango and cook, stirring occasionally, for 5 minutes. Remove from heat and cool for 5 minutes. Blend or process curry mixture until smooth.
  3. Return curry mixture to pan and bring to the boil over medium heat. Add chicken, capsicum, juice and remaining chopped mango and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Uncover and simmer for 5–7 minutes or until chicken is cooked through. Stir in spinach and half the coriander and cook for 2 minutes or until spinach has wilted. Sprinkle with remaining coriander to serve.


SERVING SUGGESTION: steamed green beans, plus basmati rice. TIP: Suitable to freeze (without coriander) for up to 3 months.