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
- Start by cutting your chicken breasts into even 1½-inch cubes – they should all be about the same size so they cook evenly. Place these cubes in a bowl and mix well with 1 tablespoon curry powder, salt, and pepper. Let this sit for 30 minutes to absorb the flavors while you prepare everything else.
- During this time, chop your onion into small pieces, mince your garlic and ginger, and prepare your mangoes by peeling them and cutting into chunks. Keep these all separate as you’ll add them at different times.
- Heat your canola oil in a large, deep pan over medium heat. Once the oil is hot, add your chopped onions and cook them until they turn clear and soft, about 2-3 minutes. Add your minced garlic and ginger and cook for another minute until you can really smell their aroma.
- Now add your marinated chicken to the pan, spreading it out so all pieces can brown nicely. Let it cook until it turns light golden, about 5-7 minutes. Pour in your fish sauce and the remaining curry powder, stirring to coat all the chicken pieces evenly.
- Pour in your coconut milk and stir everything together gently. Lower the heat, cover the pan, and let it simmer slowly for 10-15 minutes. The chicken should be completely cooked through – cut into a piece to check if you’re unsure.
- Add your mango chunks to the pan. Using your spoon, gently press some of the mango pieces to release their juice into the sauce. Let this cook uncovered for 2-3 minutes until your sauce thickens slightly. Taste it and add more salt or pepper if needed.
- Take the pan off the heat and let it rest for 2 minutes – this helps all the flavors come together nicely. Transfer everything to a serving bowl, sprinkle with fresh cilantro and green onions if you like, and serve hot with plenty of rice.
- Remember to serve this right away while the sauce is still creamy and the mangoes are warm but haven’t completely dissolved into the sauce. The curry should be rich and creamy with a perfect balance of sweet from the mangoes and savory from the curry and chicken.
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.
