Mango Chicken Stir-Fry Recipe – Authentic Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Mango Chicken Stir-Fry Recipe – Authentic Indian Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are bursting with flavor and surprisingly easy to make. This Mango Chicken Stir-Fry is exactly that! It’s a delightful blend of sweet, spicy, and savory – a real taste of India with a tropical twist. I first stumbled upon a version of this when travelling through Goa, and I’ve been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

This isn’t your average chicken stir-fry. The addition of mangoes brings a beautiful sweetness that balances the spices perfectly. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to use up those ripe mangoes you’ve been eyeing! Honestly, who doesn’t love a little sweet and spicy action?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 large boneless chicken breasts
• 2 large mangoes
• 1 red bell pepper
• 1 medium-sized onion
• 1-2 red chillies (depending on your spice preference!)
• 1 tsp ginger-garlic paste
• ¼ cup chicken stock/water (about 60ml)
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• 2 tbsp light cooking oil
• Salt to taste
• Fresh coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Mangoes: This recipe really shines with ripe, juicy mangoes. Don’t be afraid to use slightly firm mangoes too – they hold their shape better during cooking. I prefer Alphonso mangoes if I can get my hands on them, but any sweet variety will work beautifully.
• Spice Level: Indian cuisine varies hugely by region. Some areas love it fiery hot, others prefer a milder touch. Feel free to adjust the number of red chillies to your liking. Start with one if you’re unsure!
• Oil: I usually use sunflower oil or vegetable oil for stir-fries, as they have a high smoke point. But you could also use groundnut oil for a more authentic Indian flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick wok or frying pan over medium-high heat.
2. Add the chopped red chillies, ginger-garlic paste, and chopped onions. Sauté until the onions are lightly browned and fragrant – about 3-5 minutes.
3. Now, add the chicken pieces, sliced red bell pepper, turmeric powder, red chili powder, cumin powder, and coriander powder. Stir-fry everything together until the chicken is fully cooked through. This usually takes around 8-10 minutes.
4. Pour in the chicken stock or water and add the diced mangoes. Give it a good stir and let it simmer for 3-4 minutes, allowing all those wonderful flavours to meld together.
5. Season with salt to taste.
6. Finally, garnish with fresh coriander leaves and serve immediately!

Expert Tips

A few little things that can take this recipe to the next level:

• Prep is Key: Chop all your vegetables and chicken before you start cooking. Stir-fries move quickly!
• Don’t Overcrowd the Pan: If your wok is getting too crowded, cook the chicken in batches. This ensures it browns nicely.
• Taste as You Go: Adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use vegetable stock instead of chicken stock. Tofu also works wonderfully!
• Gluten-Free Adaptation: Just make sure your chicken stock is certified gluten-free.
• Spice Level Adjustment: For a milder dish, remove the seeds from the chillies or use just half a chilli. For a real kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of garam masala for extra warmth.
• Festival Adaptation: This dish is perfect for summer festivals! It’s light, refreshing, and full of vibrant flavours.

Serving Suggestions

This Mango Chicken Stir-Fry is fantastic on its own, but it’s even better with:

• Steamed basmati rice
• Warm naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s honestly just as good the next day!

FAQs

Got questions? I’ve got answers!

• What type of mangoes work best in this stir-fry? Alphonso, Kent, or Ataulfo mangoes are all excellent choices. You want a mango that’s sweet and slightly tangy.
• Can I use frozen mangoes instead of fresh? Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before adding them to the stir-fry.
• What is a good substitute for chicken stock? You can use vegetable stock, or even just water with a bouillon cube.
• How can I adjust the heat level of this dish? Reduce or increase the number of red chillies, or add a pinch of cayenne pepper for extra heat.
• Can this be made ahead of time? You can prep all the ingredients ahead of time and store them separately. But it’s best to cook the stir-fry just before serving for the best flavour and texture.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!