A very quick and simple South Indian Kerala chicken and mango curry

Kerala Chicken & Mango Curry

I had a leftover mango sitting around in the kitchen and after really enjoying a mango chilli chicken recipe we tried yesterday, I decided to make another savoury mango dish: a Kerala style chicken and mango curry. And it turned out amazing! I’m a big fan ofΒ south Indian curries and this one has quite possibly become my new favourite. Fruit may not be the first thing you think of when making a curry and if it sounds weird to you, I promise you’ll change your mind once you give it a try. πŸ˜›

On top of being delicious and naturally gluten free, kerala curries like this one are generally pretty quick and easy too which is always a bonus.


1. This recipe yields 2 relatively small portions so feel free to multiply it as needed!

2. You should be able to find curry leaves in the herbs & spices section of most large supermarkets. But these tend to be expensive and for such a small amount. If possible, I recommend having a look in the world section of your supermarket first and if you have any local Indian/Asian shops nearby, definitely check those out first. πŸ™‚

Easy and delicious South Indian Kerala chicken and mango curry served with rice and fresh coriander to garnish

Kerala Chicken & Mango Curry
Recipe type: Mains
Cuisine: Indian
  • 1 large chicken breast
  • 1 large mango
  • A large onion
  • Curry leaves (a handful / 4 to 5 stalks)
  • 4 small dry red chillies
  • ½ Tbsp mustard seeds
  • ½ Tbsp fenugreek seeds (or powder)
  • 120ml (1/2 cup) coconut milk
  • 120ml (1/2 cup) water
  • Olive oil (or cooking oil of your choice)
For the mango marinade:
  • ½ tsp turmeric
  • ¼ tsp chilli powder
  • ¼ tsp coriander powder
  • Salt
  • Black pepper
To garnish:
  • Fresh coriander


  1. Dice the chicken, finely slice the onion and cut the mango into small cubes.
  2. Combine the mango cubes and marinade ingredients (turmeric, chilli powder, coriander powder, salt and black pepper) in a bowl and set aside.
  3. Pan fry the chicken in a bit of oil on medium/low heat.
  4. OnceΒ the chicken is semiΒ cooked, push it to one side of the pan, turn the temperature down to low, add a bit more oil on the other side and fry the onion, red chillies, curry leaves, mustard and fenugreek seeds for 2 minutes. (If using fenugreek powder instead of seeds, wait and add it in step 5).
  5. Mix with the chicken and add half a cup of water. Then turn the temperature up to medium/low and let it simmer until the chicken is fully cooked/the water has reduced.
  6. Turn the temperature down to low and add the coconut milk and marinated mango. Cook for 5 minutes or so, making sure to keep the temperature below boiling point.
  7. Serve with fresh coriander to garnish.

Kimi x


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