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  • Writer's pictureheutemalindisch

Aam ka Murgh - Mango chicken curry

Aam ka Murgh is a super delicious chicken curry that is easy to make on busy weekdays and impressive enough to serve on special occasions. Meet my new favorite curry that combines two amazing flavors - sweet and savory. Simply delicious!

Aam ka Murgh - Mango Chicken Curry, is a very flavorful, mild chicken curry that is sweet and savory and absolutely delicious! The fresh or frozen mangoes add the perfect sweetness to the curry without adding sugar. This easy 30-minute dinner recipe is sure to become a family favorite!

Not only is this Mango Chicken Curry my mother-in-law Margot's absolute favorite, but everyone in my family also loves it! It's a very flavorful curry and thanks to the sweet mango sauce and coconut milk, it's also very mild.

If you are new to Indian cooking or trying to get your kids to try Indian food, this Mango Chicken Curry, is a great dish to start with.

Unlike how it is prepared in most restaurants, my recipe does not call for canned mango pulp. I prefer to make my own mango puree by pureeing fresh, ripe mango pieces (frozen mango pieces work too, just thaw the mango before pureeing). This gives the curry more of a naturally sweet mango flavor.

Canned mango pulp is usually heavily sweetened, which is why I don't use it in the dish, although you can sometimes find unsweetened canned mangoes in Indian grocery stores these days. When I use ripe mangoes, I don't usually add sweetener to the curry, but if you feel the mangoes aren't sweet enough, feel free to add some sugar or honey.

There are a few other optional ingredients: Curry-patta (curry leaves) and cayenne pepper.

When I list curry-patta (curry leaves) in a recipe, you should usually use them, but if you don't have them for this recipe, it's not a problem this time. The dish is still great without them.

As for the cayenne pepper, you can leave it out or adjust it to taste. If you prefer more of a sweet and spicy curry, add cayenne pepper, but if you're okay with sweet and savory, leave it out..

Tips for making the best Aam ka Murgh -Mango-Chicken-Curry

Making this fruity chicken curry is pretty simple, the right balance of sweet and savory flavors is key. One important thing to remember is to carefully select the perfect mangoes that are "just" ripe, but not overripe. If you are using canned or frozen mangoes in this recipe, just check the sweetness of the pureed mangoes before adding them to the curry. If the puree is too sweet, add less and vice versa.

The smaller, yellow mangoes that have an elongated shape have much more flavor than their larger round relatives. The flavor of mangoes can vary from fairly tart when unripe to almost sickeningly sweet when overripe. For this reason, you may want to adjust the curry a bit at the end depending on the ripeness of your mangoes. If you used unripe mangoes, just add some honey or sugar. If you used overly ripe mangoes, add some lime juice or a touch of white vinegar.

I like to use chicken thighs because they have the best flavor. But if you have chicken breast on hand, you can use that instead.

Can I use frozen mangoes?

Yes. Frozen and thawed mangoes work just as well.

Buying and storing mangoes

Mangoes soften as they ripen, so the key to choosing a mango is to squeeze them lightly before you buy them. If it gives under the pressure of your fingers, it's on the riper side. Mangoes continue to ripen after you get them home. So if you're not going to prepare them right away, choose the mangoes with the firmer side that give just a little when you squeeze them.

Keep mangoes that are not quite ripe at room temperature, as they will continue to ripen. Once they reach the desired ripeness, store them in the refrigerator to slow the ripening process..


  • You can substitute the chicken for extra firm tofu to make a vegan dish.

  • For a vegetarian curry, substitute the chicken for paneer and vegetables such as mushrooms or zucchini , which are delicious with the sauce.

Serving suggestions

Curry always tastes best with steamed basmati rice and some warm naan. A dash of Erachi Achaar (Beef Pickle in Malayalam) can help round out the meal.

Storage suggestions

This chicken curry will keep in an airtight container for 2-3 days in the refrigerator. In fact, as with many stews, the flavors may improve a day later.

It also freezes very well. You can freeze leftovers of this chicken curry in an airtight zip-top bag for up to 3 months. Thaw in the refrigerator before reheating.


  • 800 g chicken thighs (without skin and bones) or chicken breast fillet (without skin), cut into 2 x 3 cm pieces

  • 2 garlic cloves, peeled and coarsely chopped or 2 tsp garlic paste

  • 2.5 cm ginger, peeled and coarsely chopped or 1 tbsp ginger paste

  • 2 tbsp. oil of your choice

  • ½ tsp. black mustard seeds

  • 10-12 Curry-patta (curry leaves - optional)

  • 5 green cardamom pods

  • 4 cm cinnamon stick

  • 1 ½ tsp salt

  • 1 tsp Kashmiri chili powder

  • ½ tsp turmeric powder

  • ¼ tsp ground black pepper

  • ¼ tsp cayenne pepper (optional)

  • 240 ml mango puree made from fresh or frozen ripe mangoes

  • 120 ml full-fat canned coconut milk

  • 1 tbsp sugar/honey(optional)

  • Chopped coriander leaves for garnish


Place onion, garlic, ginger in a blender or food processor and puree until smooth and set aside.

Heat one tablespoon oil in a large skillet or wok over high heat.Add chicken. Season with ½ tsp salt and pepper and fry, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate and set aside.

Reduce the heat to medium-high and add the remaining oil to the pan and add the black mustard seeds, Curry-patta (curry leaves), cardom pods, and cinnamon stick and let sit in the oil for 1 minute. When the spices change color, add the onion mixture and fry for 4 minutes until golden brown, stirring occasionally.

Now add the ground turmeric powder, paprika powder, cayenne bell pepper. Continue to stir fry for 1 minute.

Add mango puree, mix well and simmer for about 2 minutes.

Gradually add chicken back to pan and stir in until chicken pieces are well coated with mango spice mixture.

Then add coconut milk, salt and sugar and stir. Put a lid on and simmer over low heat for 5 minutes until the meat is cooked through and tender.

Finally, garnish with chopped coriander leaves.

Serve with Naan, Paratha, Chapatis oder gedämpftem Basmati Rice servieren.


  • If you are using frozen mango pieces to make the mango puree, thaw the pieces before pureeing.

  • To make a vegetarian or vegan dish, substitute paneer or extra firm tofu for the chicken. That way you have mango paneer or mango tofu.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.

Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



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