Filipino Mango Curry Chicken (Manok sa Gata at Mangga)
Mango Curry Chicken is a fusion dish where tender chicken pieces are simmered in a creamy coconut curry sauce, enhanced by the natural sweetness of ripe Philippine mangoes. The dish marries South Asian curry spices with Southeast Asian ingredients like coconut milk and fish sauce, while featuring the Philippines' prized carabao mangoes. This 30-minute recipe combines multiple layers of flavor - savory from the chicken and aromatics, creamy from the coconut milk, warmth from the curry powder, and sweet-tart notes from the mangoes - creating a rich, well-balanced stew that's both comforting and sophisticated.
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
Calories: 566kcalCarbohydrates: 23gProtein: 52gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 136mgSodium: 633mgPotassium: 876mgFiber: 3gSugar: 16gVitamin A: 1IUVitamin C: 0.5mgCalcium: 21mgIron: 2mg
Tried this recipe?Let us know how it was!