Creamy Mango Chicken Curry

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This curry is so creamy and delicious but also nutritious, there are 7 different vegetables in it! With a hint of sweet from the mango's this is perfect for the fussiest eaters.
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Creamy Mango Chicken Curry

Gluten, dairy, sugar free.
Prep Time 30 mins
Cook Time 30 mins
Servings 4 people


  • Stick whizz, stove top.


  • 2 tbsp olive oil
  • 1 onion
  • 1 tbsp crushed garlic or about 3 cloves, chopped
  • 2 tsp ginger powder or 1 tablespoon fresh, chopped
  • 1-2 tbsp curry powder depending on how spicy you like it!
  • 2 tbsp apple cider vinegar
  • 1 cup nut milk
  • 2 cups chopped + steamed veges – I used kumara, potato, pumpkin, carrot this is part of the sauce
  • 2 zucchini grated
  • 2 mango's diced peeled
  • 2 organic chicken breasts with skin, diced
  • sea salt and pepper


  • Steam the chopped veges until soft, then transfer to a container along with the milk. With a stick whizz or food processor blitz until smooth and creamy. This is your sauce.
  • Heat frying pan to a medium heat with oil and soften onion.
  • Add apple cider vinegar, garlic, ginger and curry and stir until combined.
  • Add the sauce, mango, chicken and zucchini and season with salt and pepper.
  • Simmer for a further 15-20 minutes until chicken is cooked and the flavours infuse with the sauce.