I’ve always loved my mom’s classic chicken curry. But one weekend, while staring at our backyard mangga tree heavy with ripe carabao mangoes, I had this wild idea: what if I combined our sweet Philippine mangoes with my favorite curry?
This Mango Curry Chicken (or what my kids now call “Curry sa Mangga”) has become our new family favorite! It’s the perfect marriage of our local ingredients with curry flavors we Filipinos have grown to love.
The sweetness of our Philippine mangoes melts into the creamy gata, creating this incredibly rich sauce that will have you reaching for extra rice. If you love both curry and mangoes (and honestly, who doesn’t?), you need to try this recipe.
It’s a great way to use those extra ripe mangoes during summer season.
Why You’ll Love This Recipe
- Perfect balance of sweet, savory, and curry flavors
- Uses fresh Philippine mangoes (manggang kalabaw)
- One-pan cooking for easy cleanup
- Ready in 30 minutes
- Restaurant-quality dish at home
- Budget-friendly yet impressive enough for special occasions
Filipino Mango Curry Chicken (Manok sa Gata at Mangga)
Equipment
- Large, deep skillet or kawali (for even heat distribution and sauce reduction)
- Sharp knife (for cutting chicken and mangoes)
- Wooden spoon or spatula (panghalukay – for stirring without scratching the pan)
- Measuring spoons and cups (panukat)
- Cutting board (Sangkalan)
- Food thermometer (optional, but recommended for perfectly cooked chicken)
Ingredients
Main Ingredients:
- 2 pounds boneless skinless chicken breast (pinaghiwalay na dibdib ng manok)
- 2 ripe Philippine mangoes hinog na manggang kalabaw
- 1 can 13.5 oz coconut milk (gata)
- 2 tablespoons yellow curry powder pulbos na curry
- 1 tablespoon fish sauce patis
- 1 tablespoon canola oil langis
Aromatics:
- 1 small onion chopped (sibuyas)
- 2 cloves garlic minced (bawang)
- 1 thumb-size ginger minced (luya)
For Garnish:
- Fresh cilantro leaves wansuy
- Green onions dahon ng sibuyas
Instructions
- Begin by cutting the chicken breasts (dibdib ng manok) into uniform 1½-inch cubes. Place them in a bowl and season with 1 tablespoon curry powder (pulbos na curry), salt, and pepper to taste. Allow to marinate at room temperature for 30 minutes. While the chicken marinates, finely chop the onion (sibuyas), mince the garlic (bawang) and ginger (luya), and peel and chop the mangoes (manggang kalabaw) into chunks.
- Heat canola oil in a large, deep skillet or kawali over medium heat (180°C/350°F). Add the chopped onions and cook until they become translucent and fragrant (malinaw at mabango), about 2-3 minutes. Add the minced garlic and ginger, continuing to sauté for another minute until the aromatics release their flavors (hanggang lumabas ang aroma).
- Add the marinated chicken to the pan, arranging the pieces in a single layer. Cook until the chicken turns light golden brown (hanggang magkulay ginto), about 5-7 minutes. Pour in the fish sauce (patis) and stir to combine. Add the remaining curry powder and stir to coat the chicken evenly.
- Pour in the coconut milk (gata) and gently stir to combine all ingredients. Reduce the heat to low (140°C/285°F), cover the pan, and let it simmer (pakuluan ng marahan) for 10-15 minutes, or until the chicken is fully cooked through. Check that the internal temperature reaches 165°F (74°C).
- Add the mango chunks to the pan. Using the back of your wooden spoon, gently mash (durugin) some of the mango pieces to incorporate them into the sauce. Continue cooking uncovered for 2-3 minutes until the sauce thickens slightly (hanggang lumapot ang sarsa). Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let rest for 2 minutes to allow the flavors to meld (paraang maghalubilo ang mga lasa). Transfer to a serving bowl and garnish with fresh cilantro leaves (wansuy) and chopped green onions (dahon ng sibuyas). Serve hot over steamed rice (kanin) or with your preferred side dish.
- For best results, serve immediately while the sauce is still creamy and the mangoes maintain their fresh flavor. The dish should have a perfect balance of sweet and savory notes, with the curry spices complementing but not overpowering the natural sweetness of the mangoes.
Tips from Lola’s Kitchen
- Choose mangoes that are ripe but still firm (hindi sobrang lambot)
- For extra richness, use first-press coconut milk (kakang gata)
- Don’t rush the sauce reduction – slow cooking develops better flavors
- If sauce is too thick, add warm water gradually
- Always taste before adding salt, as fish sauce is already salty
Nutrition
Traditional Serving Suggestions
- Serve hot over steamed jasmine rice or garlic rice (sinangag)
- Pair with achara (pickled green papaya) for contrast
- Excellent with pita bread or roti for a fusion approach
Troubleshooting Common Issues
- Sauce is too thin
- Simmer uncovered to reduce
- Mix 1 teaspoon cornstarch with water and add to sauce
- Sauce is curdling
- Lower heat immediately
- Ensure coconut milk never comes to a full boil
Ingredient Alternatives
- Chicken thighs (hita ng manok) for juicier meat
- Canned mango pulp during off-season
- Greek yogurt + milk instead of coconut milk
- Yellow mustard + turmeric for curry powder
- Calamansi juice instead of lemon
Storage & Reheating
- Refrigerate in airtight container up to 3 days
- Not recommended for freezing
- Reheat gently on stovetop with splash of coconut milk
- Microwave on 50% power, stirring every minute
Variations
- Spicy Version
- Add 2-3 chopped bird’s eye chilies (siling labuyo)
- Seafood Version
- Replace chicken with shrimp or firm white fish
- Vegetarian Option
- Use firm tofu and vegetable broth
Frequently Asked Questions
Q: Can I use green mangoes? A: No, ripe mangoes are essential for the right balance of sweetness.
Q: Why did my sauce separate? A: High heat can cause separation. Keep temperature low and steady.
Q: How spicy is this dish? A: Mild to medium, depending on curry powder used.
The Story Behind Filipino Mango Curry Chicken
Growing up in a Filipino household, I’ve always been fascinated by how we’ve embraced and transformed curry into our own. While traditional chicken curry has become a beloved fixture in Filipino homes, I discovered this unique twist during one particularly abundant mango season in our province. Our kitchen counter was overflowing with ripe carabao mangoes – that distinctly sweet Philippine variety that’s famous worldwide – when inspiration struck.
Curry itself has an interesting journey in Filipino cuisine, arriving through various cultural influences, from Indian traders to Southeast Asian neighbors. We’ve made it our own by incorporating coconut milk (gata), a staple in Filipino cooking. This mango version, however, represents a modern evolution of our love affair with curry, showcasing how Filipino cooks continue to innovate with local ingredients.
The combination might seem unusual at first, but it actually draws from Southeast Asian culinary traditions where fruit in savory dishes is common – think Thai mango curry or Indonesian curries with pineapple. What makes this version distinctly Filipino is the use of our prized carabao mangoes, known for their exceptional sweetness and smooth, fiber-free flesh. Combined with creamy coconut milk and aromatic curry powder, it creates a sauce that’s simultaneously exotic and comfortingly familiar.
This recipe has become increasingly popular in modern Filipino home kitchens, especially during mango season when we’re looking for creative ways to use our abundance of fruit. It’s a perfect example of Filipino food innovation – taking familiar ingredients and combining them in new ways while staying true to our love of balanced sweet-savory flavors. Whether served at family Sunday lunches or special gatherings, this dish never fails to spark conversations and recipe requests.
What started as a creative solution to a mango surplus has evolved into a contemporary Filipino dish that honors both our local ingredients and our openness to global flavors. It’s a testament to how Filipino cuisine continues to evolve while maintaining its distinct identity – something we see in many modern Filipino kitchens today, where tradition meets innovation over a steaming pot of rice.
