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This mango chicken curry features tender chicken and lots of zucchini simmered in a flavorful fresh mango coconut curry sauce.
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5 from 2 votes

Zucchini Mango Chicken Curry

This mango chicken curry features tender chicken and lots of zucchini simmered in a flavorful fresh mango coconut curry sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 255kcal

Ingredients

  • 2 medium ripe mangos, peeled, pitted and diced into 1/2-inch cubes, divided
  • 2 tablespoons vegetable oil, divided
  • 1-1/2 lbs boneless skinless chicken thighs, cut into thin 1-inch long strips
  • Kosher salt and pepper
  • 1 medium sweet onion, finely diced
  • 1 large zucchini, ends trimmed and cut into 1/2-inch cubes
  • 3 medium cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 can (15 oz) petite-diced tomatoes, undrained
  • 1 can (13.5 oz) coconut milk
  • Steamed rice, fresh cilantro and naan for serving

Instructions

  • Place 1 diced mango in a food processor or blender and puree until smooth. Set aside.
  • Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add chicken to pan and season well with salt and pepper. Sauté over medium-high heat until chicken is no longer pink.
  • Transfer chicken to a medium bowl and heat remaining oil in same pan. Add onion and zucchini to pan, season with salt and pepper, and sauté until crisp-tender.
  • Add garlic, ginger, curry powder, coriander, and cumin to vegetables and cook 1-2 minutes until fragrant. Add pureed mango, diced mango, cooked chicken, diced tomatoes, and coconut milk to pan and bring to a simmer.
  • Reduce heat to medium-low and allow curry to simmer 15-20 minutes to allow the flavors to meld, stirring occasionally.
  • Season curry with salt and pepper to taste and serve warm over rice with cilantro and naan. Enjoy!

Notes

Storing Instructions
Store curry in refrigerator up to 6 days. Curry may also be frozen up to 2 months.

Nutrition

Serving: 8 oz curry (calculated without rice or naan) | Calories: 255kcal | Carbohydrates: 18g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 113mg | Potassium: 652mg | Fiber: 3g | Sugar: 14g | Vitamin A: 904IU | Vitamin C: 38mg | Calcium: 53mg | Iron: 2mg