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Mango Chicken Curry Masala

A tasty tropical version of chicken curry masala.

Photo of Mango Chicken Curry Masala


2 cups whole milk plain yogurt
2 tablespoons garam masala seasoning
3 tablespoons kosher salt
2 lbs. chicken breasts, boneless, skinless, cut into 1-in. cubes
1/4 cup vegetable oil
3/4 cup tomato puree
1/4 cup DOLE® Chef-Ready Frozen Mango Puree, thawed
1/2 cup unsweetened coconut milk
1/4 cup chopped fresh cilantro
1 cup DOLE Chef-Ready Cuts Mango Cubes, thawed


  1. Whisk together yogurt, garam masala, and kosher salt in a medium bowl. Add raw chicken breast and stir with a rubber spatula until fully-coated. Cover and refrigerate for a minimum of 1 hour prior to cooking. 
  2. Heat vegetable oil over high heat in a medium-sized saucepot. Remove masala chicken from marinade, place in pot, and sear on all sides (approximately 1 minute per side). 
  3. Reduce heat to low and stir in tomato puree, mango puree, coconut milk, cilantro, and mango cubes until fully mixed. Bring cooking liquid to a simmer and cover. Cook covered for 25 minutes or until chicken has reached a minimum internal temperature of 165°F. 
  4. To serve, scoop 5 oz. of masala marinated chicken in a bowl and top with a 1/2 cup ladle of mango curry sauce .
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