Indian Mango “Chicken” Curry with Basmati Rice

Creating his vegan mango “chicken” curry recipe was a labour of love. Back when my partner and I lived in Lethbridge, there was this amazing resturant called The Mango Tree which had the most amazing mango curry. I wouldn’t leave a drop of that sauce behind. It was absoutely amazing and I still think back to that sauce fondly whenever I think of curry.

This sauce is creamy and a little sweet, and can be made as it is here or using tofu, soy protein, or any other alternative you can think of. 

To Make Vegan Mango “Chicken” Curry:

In medium heavy-bottomed sauce pan (with a matching lid), heat the vegetable oil over medium heat until shimmering. Add the coriander seeds, rice, mustard seeds, and fenugreek seeds. Toast for 30 seconds to 1 minute until fragrant.

Add the onion and cook, stirring frequently, for 5 minutes until beginning to lightly brown. Once it’s beginning to brown, add the bell pepper and cook for an additional 2 minutes – turning down the heat if necessary to prevent burning.

Add the garlic and ginger, cooking for a minute before adding the mango, coconut milk, sugar, garam masala, chili powder (or paprika), amchoor powder, apple cider vinegar, and sald. Bring to a simmer and reduce the heat. Cover and cook for 20 minutes. 

Meanwhile, drain and rinse the jackfruit before pressing the pieces between a towel to remove the excess water. Once the curry has cooked for 20 minutes, add the sauce to a high powered blender (or use an immersion blender) and blend until completely smooth. Add the jackfruit and adjust the spices to taste. Simmer for an additional 20 – 30 minutes, covered. Stir occasionally to prevent burning. 

While the curry is simmering, melt the butter in a medium pot. Once the oil is hot, add the onion to the pot, cooking and stirring occasionally for 2-3 minutes until softened. Add the dry rice and salt to the pot and stir well to coat the rice. Cook the rice for a few more minutes, stirring occasionally to prevent burning and to allow the rice to toast evenly. It will begin to take on a white, pearly sheen when it toasts. Add the water to the pot, do not stir, and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes. Leave it covered off the heat once it’s done.

Serve the mango curry with the basmati rice, fresh cilantro, and roti or naan as desired. 

Looking for More Vegan Indian Recipes?

• Indian Butter “Chicken” Jackfruit Curry
• Easy Red Lentil Curry | Masoor Dal
• Aloo Gobi: Authentic Indian Potato and Cauliflower Curry
• The Best Homemade Vegan Garlic Naan

Author: Laurel Braun

Indian Mango “Chicken” Curry with Basmati Rice

No ratings yet

We always ordered Mango Curry at this Indian restaurant called The Mango Tree. This mango curry is creamy, a little sweet, and a whole lot of flavour! It can be made as it is here or modified using any number of meat alternatives.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course: Lunch & Dinner, Main Course

Cuisine: Indian

Servings: 5

Calories: 485 kcal

Ingredients Method Nutrition Notes

Ingredients

  

.5x1x2x?

Mango Curry

• 2 tbsp neutral oil
• 1 tbsp coriander seeds
• ½ tsp black mustard seeds
• ½ tsp fenugreek seeds
• ½ tsp cumin seeds
• 1 medium red onion, thinly sliced
• 1 medium red bell pepper, chopped
• 1 inch piece ginger, grated
• 1 tbsp minced garlic
• 2 cups frozen mango chunks, cut into 1″ pieces
• 1 tbsp garam masala
• 1 tbsp Indian chili powder, or 1/2 chili powder, 1/2 paprika
• 1 tbsp amchoor powder*
• 1-2 tbsp sugar, to taste
• 1 tbsp apple cider vinegar
• ½ tsp fine sea salt, or to taste
• 1 400ml can coconut milk
• 20 oz can jackfruit, drained and rinsed

Buttery Onion Basmati Rice

• 2 tbsp butter or non-dairy butter
• ¼ cup finely chopped onion
• 1 ½ cups dry basmati rice
• 1 ½ tsp fine sea salt
• 2 ¼ cups warm water

Method

Mango Curry

1. In medium heavy-bottomed sauce pan (with a matching lid), heat the vegetable oil over medium heat until shimmering. Add the coriander seeds, rice, mustard seeds, and fenugreek seeds. Toast for 30 seconds to 1 minute until fragrant. Add the onion and cook, stirring frequently, for 5 minutes until beginning to lightly brown.
2. Add the bell pepper and cook for an additional 2 minutes, turning down the heat if necessary to prevent burning. Add the garlic and ginger, cooking for a minute before adding the mango, coconut milk, sugar, garam masala, chili powder (or paprika), amchoor powder, apple cider vinegar, and sald. Bring to a simmer and reduce the heat. Cover and cook for 20 minutes.
3. Meanwhile, drain and rinse the jackfruit before pressing the pieces between a towel to remove the excess water. Once the curry has cooked for 20 minutes, add the sauce to a high powered blender (or use an immersion blender) and blend until completely smooth. Add the jackfruit and adjust the spices to taste. Simmer for an additional 20 – 30 minutes, covered. Stir occasionally to prevent burning.

Buttery Onion Basmati Rice

1. While the curry is simmering, melt the butter in a medium pot. Once the oil is hot, add the onion to the pot, cooking and stirring occasionally for 2-3 minutes until softened. Add the dry rice and salt to the pot and stir well to coat the rice.
2. Cook the rice for a few more minutes, stirring occasionally to prevent burning and to allow the rice to toast evenly. It will begin to take on a white, pearly sheen when it toasts. Add the water to the pot, do not stir, and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes. Leave it covered off the heat once it’s done.
3. Serve the mango curry with the basmati rice, fresh cilantro, and roti or naan as desired.

Nutrition

Calories: 485kcal

Notes

Amchoor Powder: If you can’t find amchoor (mango) powder, substitute lemon juice to taste.

Plant Protein: Feel free to use store bought chicken substitute, seitan, or add chickpeas to increase protein.

Nutrition Per Serving (1/5 of curry and ~1 cup rice): Calories 485 kcal | Carbohydrates 62.6 g | Protein 5.7 g | Fat 24.4 g | Sodium 934 mg | Potassium 402.4 mg | Fiber 6.8 g | Vitamin A 93.8 μg | Vitamin C 64.7 mg | Calcium: 64.2 mg | Iron: 1.9 mg

any season, dairy-free, egg free, freezer friendly, gluten-free, meat alternative recipes, stove top, vegan, vegetarian

Tried this recipe?

Let us know how it was!

Originally posted in 2020.