How to make Thai Chicken and Mango Curry -

Excellent combination of mango and chicken and mushrooms to make these delicious curry.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on bone , Ripe Mangoes (पके हुए आम)

Cuisine : Thai

Course : Main Course Chicken

Thai Chicken and Mango Curry

Thai Chicken and Mango Curry Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Chicken and Mango Curry Recipe

  • Chicken on bone cut into small pieces 450 grams

  • Ripe Mangoes 2

  • Oil 2 teaspoons

  • Thai red curry paste 1 tablespoon

  • Onion finely chopped 1 medium

  • Ginger 1 inch

  • Button mushrooms sliced 10-12

  • Vegetable stock 1 cup

  • Brown sugar 1/2 tablespoon

  • Fish sauce 1 1/2 tablespoons

  • Coconut milk 1/2 cup

  • Basil leaves 8-10


Step 1

Peel mangoes.

Step 2

Heat oil in a non-stick pan. Add red curry paste and saute. Add onion and saute well.

Step 3

Roughly chop ginger and add, mix and saute well.

Step 4

Add mushrooms, mix and cook on high heat.

Step 5

Add chicken pieces and mix well. Add vegetable stock, stir, cover and cook.

Step 6

Slice peeled mangoes.

Step 7

Add brown sugar, fish sauce and coconut milk, reduce heat and mix well.

Step 8

Add basil leaves and mango slices and mix well. Cover and cook on low heat till the chicken is cooked.

Step 9

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.