Outdoor Boys Series: Mango Chicken Curry | Mambazha Kozhi Kari | മാമ്പഴ കോഴി കറി Recipe
- Daniel
- 2 days ago
- 3 min read
Updated: 1 day ago
Sweet mango, creamy coconut, and bold spices—made from scratch with a little wilderness spirit.
I remember watching Luke from Outdoor Boys cook what looked like a curry over a campfire, possibly using reindeer meat and some kind of premade mango curry paste. It was rustic, simple, and looked ridiculously comforting. That episode stuck with me.
So I thought—why not make a version from scratch? And somewhere along the way, I stumbled upon something amazing: turns out, mango chicken curry is a real Indian dish in regions like Kerala, where it’s called Mambazha Kozhi Kari. What I made isn’t traditional, but it pays respect to those roots—with a flavor combo that hits all the right spots.
Instead of shortcuts, I toasted and ground whole spices, made my own spice paste, and slowly simmered the curry in coconut cream, chicken stock, and diced ripe mangoes. It’s sweet, spicy, and creamy all at once.
The final touch? A classic South Indian tempering of mustard seeds, curry leaves, fenugreek, and hing, drizzled on top and steeped into the curry like a warm spiced hug. You can definitely use deer or other meats, but I stuck with chicken thighs for that juicy, forgiving texture.
If you’ve never made a curry from scratch before, don’t worry—it’s easier than it looks once you get going. Everything simmers in one pot, and you can adjust the consistency and spice level to your liking. It’s rich, bold, a little sweet from the mango, and just so satisfying. Serve it with warm rice and don’t skip the tempering—it makes all the difference.
Ingredients:
(Serve 4)
Chicken:
Dried Chilies, 2
Coriander Seeds, 1 TBSP
Cumin Seeds, 1 TSP
Cinnamon Stick, 1
Green Cardamom, 3
Cloves, 3
Chicken Thigh Boneless Skinless, 3 or 600g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Turmeric, 1/2 TSP
Greek Yogurt, 1/2 Cup
Spice Paste:
Red Onion Wedged, 1
Ginger, 2"
Garlic Crushed, 3 Cloves
Green Chilies Deseeded, 2
Curry:
Coconut Oil, 2 TBSP
Chicken Stock Homemade, 2 Cups
Sea Salt, Pinch
White Pepper, Pinch
Curry Leaves, 2 Sprigs
Coconut Cream, 200g
Chili Powder, 1/2 TSP
Turmeric, 1/2 TSP
Mango Peeled Pitted Coarsely Diced, About 450g
Garam Masala Homemade, 1 TBSP
Jaggery, Pinch
Hing | Asafoetida, Pinch
Temper:
Coconut Oil, 2 TBSP
Mustard Seeds, 1 TSP
Fenugreek Seeds, Pinch
Curry Leaves, 1 Sprig
Coriander Coarsely Chopped, For Garnishing
Cooked Rice, For Serving
Equipment:
Heavy Pot
Cast Iron Skillet / Pan
Spice Grinder
Blender / Hand Blender
Directions:
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Please visit my "How To Make Chicken Stock" page for the recipe.
Marinate the chicken
Toast dried chilies and whole spices. Grind into powder.
Mix chicken with spices, yogurt, turmeric, and other seasonings.
Cover and marinate for at least 4 hours or overnight.
Make the spice paste
Blend onion, ginger, garlic, and green chili with a splash of water until smooth.
Start the curry
In a pot, sear the marinated chicken in coconut oil until lightly charred. Set aside.
Clean the marinade bowl with coconut cream, keep that for later.
Deglaze the skillet with a splash of chicken stock.
Sauté the spice paste with curry leaves in the same pot.
Add coconut cream and stock. Stir in mango, chili powder, turmeric, and reserved coconut cream marinade mixture.
Simmer and season
Dice the chicken and add it back to the pot, including all its juices.
Simmer until fully cooked, and reduce if needed for a thicker curry.
Finish with garam masala, jaggery, hing, and more seasonings to taste.
Temper and finish
In a small pan, heat oil with mustard seeds, fenugreek, and curry leaves.
Once the seeds pop, pour the hot tempering over the curry.
Cover and steep for 15 minutes.
Garnish with chopped coriander and serve with rice.
Nourishing...
Recipe Video: