Mango Chicken

"This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!"
photo by popkutt photo by popkutt
photo by popkutt
photo by Susan Dillard photo by Susan Dillard
Ready In:




  • Cut chicken into three 4 inch pieces.
  • Seed, core and cut peppers into 1-inch pieces.
  • Slice onions into 1 1/2-inch lengths.
  • Peel and pit mangoes and cut into 2/3-inch pieces.
  • Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
  • In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
  • Transfer to plate.
  • Add remaining oil to wok; stir-fry peppers for 2 minutes.
  • Stir in ginger, cook for 30 seconds.
  • Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
  • Stir in onions and mango.
  • Sprinkle with cashews (if using).

Questions & Replies

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  1. I modified by using coconut milk instead of broth, and curry powder instead of paste (used half of the powder as recipe calls for paste). Served over quinoa, very yummy!!
  2. Simply delicious! My first attempt on here and recipe just spot on! Thank you!
  3. Very good! I bet this would be good with pineapple or papaya, also. Maybe a few sprinkles of toasted coconut as a garnish? Or maybe serve it with coconut rice. Next time I think I will add a minced clove of garlic along with the peppers and ginger. I bet water chestnuts would be great in it, too. Seems like it could be a very versatile recipe. Thanks for the recipe and the inspirations, Sassy!
  4. Made this for company last night and it was a big hit. I made homemade curry paste which was more work, but delicious! I think it takes more time than Sassy Sandra says, but I'm slow at peeling and slicing mangoes!
  5. Amazing used half cocount cream half stock also used curry powder instead of paste.


  1. My kids (ages 7 and 9) pretty much begged me to lick the serving bowl. HOLY SMOKES it was good with the following slight tweaks: 1 tb of sugar instead of 3, 1 ts of chili paste instead of 3, added thinly sliced onion to the peppers, and then topped it with green onions AND cilantro. My mouth is so happy right now. Our mango obsession has officially infiltrated dinner time! Enjoy!
  2. I modified by using coconut milk instead of broth, and curry powder instead of paste (used half of the powder as recipe calls for paste). Served over quinoa, very yummy!!


I live in Northern Canada, and really love it here. I work full time, have two great kids; Robyn - aged 8 and Braeden - aged 5. I have a great Hubby who does most of the cooking during the week, as he is home much earlier than I. We love to entertain on the weekends, and often have large dinner parties. It's lots of fun, and we really like spending time with those we aren't able to see as often as we would like. The Hubby and I enjoy setting the menu, and then being up to our arm-pits in work!! Our guests always love coming to our house for good food, good friendship, and good wine. What else is there?.......
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