Better than Take-Out Mango Chicken Curry

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One of my best friends, Jamie, introduced me to Thai food about 20 years ago at a little authentic Thai restaurant in Ottawa, Canada. If I had known all, these years later I’d be sharing this with the world I would have taken better care to remember the name of that sweet little oasis where my love of Thai food began.

When had my first bite of coconut curry I was in love! Sweet, spicy, creamy, fresh, exotic. It was so many different tastes wrapped up in one unforgettable bite.

I wanted to be able to recreate this magic in my own home, but I was so intimidated by Asian cuisine 20 years ago and there were no Thai restaurants nearby I could frequent to learn what magical ingredients made these dishes.

Admittedly I was a little intimidated by Asian cuisine. I loved eating it, but had no idea how to start cooking it on my own.

Fast-forward about 10 years. Times were changing around Cleveland, Ohio and more Thai restaurants were popping up around the city and suburbs. I could finally go back to the moment I had in Canada years earlier.

I sampled pad Thai, Tom Yum Goon & Coconut Chicken Soup, yellow, red, & green curry dishes, lemongrass chicken, and basil fried rice. All amazing! I knew I couldn’t be intimidated anymore. I had to learn how to make some of this stuff!!!

However, there was a dish at a local establishment I couldn’t get enough of. I wanted to recreate it at home. Thai take-out is delicious, but it can get expensive. To remedy this budget and craving problem I developed this recipe for Mango Chicken Curry.


  • 1 lbs. Boneless Chicken Breast (cubed)
  • 1 Tbs. Butter
  • 1 Tbs Olive Oil
  • 2 Cloves of Garlic (Chopped)
  • 1 Can Coconut Milk (you can use full fat or lite)
  • 1/2 Red Bell Pepper (Thinly Sliced)
  • 1 Sweet Onion (Thinly Sliced)
  • 1 Tbs. Penzeys Curry Powder
  • 1/2 Tbs. Ginger Paste or 2 tsp. Fresh Ginger
  • 1/2 tsp. Tumeric
  • 1 Tbs. Sambal Oelek (Garlic Chili Sauce) – if you don’t like spicy you can leave this out or add less.
  • 1 Mango (Cubed)
  • 1/4 Cup Chopped Cilantro
  • Salt/Pepper for Chicken
  • 2 Tbs. Golden Rasi

How Do I Do This?:

  1. Salt and pepper the cubed chicken.
  2. Melt 1 Tbs. of butter with 1 Tbs of Olive Oil in a cast iron skillet or similar pan.
  3. Once the pan is hot & the butter isn’t melted brown the chicken until cooked through. This will take 7-10 minutes. While the chicken is cooking you can prepare your onion, pepper, and garlic.
  4. When the chicken is cooked remove it from the pan and let it rest on a plate. Don’t worry, it will be fine.
  5. Add a little more oil to the pan if it’s too dry along with the onions and peppers. Cook until slightly browned. They will look delicious!
  6. Once the onions and peppers have browned a bit add the chicken back into the pan with the garlic, Curry, turmeric, and ginger. Stir until everything is coated.
  7. Add the coconut milk, mangos, and golden raisins. Simmer for 10 minutes.
  8. Top with chopped cilantro, serve hot with Basmati or Jasmine rice.

Relax on the couch & enjoy in front of your favorite movie!



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