Is coconut curry chicken healthy?

Coconut curry chicken can be a nutritious option when prepared thoughtfully. The dish provides lean protein from chicken, healthy fats from coconut milk, and vitamins from mangoes and bell peppers. Medium-chain triglycerides (MCTs) in coconut milk are a beneficial type of fat that your body uses quickly for energy. To make a lighter version, you can use light coconut milk and serve the curry with cauliflower rice instead of jasmine rice. These adjustments reduce calories while maintaining the creamy, flavorful experience that makes this creamy mango chicken recipe so irresistible.

Do chicken and mango go together?

Absolutely. Chicken and mango are a classic flavor pairing in many global cuisines, from Thai mango chicken curry to mango chicken curry South Indian versions. The mild taste of chicken allows the vibrant, fruity sweetness of mango to shine, while spices and coconut milk create a balanced, multi-layered flavor profile. This combination appeals to both sweet and savory palates, making it a favorite for family dinners and special occasions alike.

Can you put mango in chicken curry?

Yes, mango is a fantastic addition to chicken curry. Its natural sweetness balances out the heat and spices of the curry, while its soft texture melts slightly into the sauce, creating a luxurious, fruity base. Whether you’re making coconut mango chicken curry Indian style or a Thai variation, ripe mango or high-quality frozen chunks work equally well. For an extra tropical twist, blend part of the mango into a puree before adding it to the curry for a smoother, richer sauce.

How to make mango and coconut chicken?

Making mango and coconut chicken is surprisingly easy and requires only a few key steps. Start by searing diced chicken breast in sesame oil until almost cooked through. Set the chicken aside and sauté onions, bell peppers, and garlic in the same pan. Stir in yellow curry paste, ground ginger, and fish sauce before adding chicken broth to form the base of your sauce. Return the chicken to the pan, then add mango chunks and cilantro, letting the mango infuse sweetness into the dish. Finally, pour in coconut milk in two stages, simmering until the curry thickens to a creamy consistency. Serve hot with jasmine rice or roti for a complete meal.

Coconut Mango Chicken Curry: The Most Delicious Recipe (2025)

Description

A creamy, slightly sweet, and savory Thai-inspired curry made with chicken, coconut milk, and ripe mangoes, perfectly balanced with aromatic spices and lime.

Ingredients

Scale

1 ½ lbs (700 g) chicken breast or thighs, cut into bite-sized pieces
1 large ripe mango (pureed)
1 cup coconut milk (full-fat for creaminess)
2 tbsp coconut oil (or vegetable oil)
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 tbsp red curry paste (or yellow for a milder flavor)
1 tsp turmeric powder
1 tsp ground cumin
½ tsp chili flakes (optional, for heat)
1 cup chicken broth
1 tbsp fish sauce (or soy sauce if preferred)
1 tbsp lime juice
1 tsp brown sugar (optional, balances flavor)
Salt & black pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked jasmine rice (for serving)

Instructions

Peel and cube the mango. Puree half of it until smooth for the sauce. Reserve the other half as small cubes for garnish.
Heat coconut oil in a large skillet or wok over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and sear until browned on all sides (about 5–6 minutes). Remove and set aside.
In the same skillet, add more oil if needed. Sauté onion until softened and golden, then stir in garlic and ginger until fragrant. Add curry paste, turmeric, cumin, and chili flakes. Stir for 1–2 minutes to bloom the spices.
Stir in the mango puree, coconut milk, and chicken broth. Mix until smooth. Add fish sauce (or soy sauce), lime juice, and brown sugar. Adjust seasoning to taste.
Return the chicken to the skillet. Simmer gently for 10–12 minutes, until chicken is cooked through and sauce thickens slightly. Stir in mango cubes just before serving.
Ladle curry over hot jasmine rice. Garnish with fresh cilantro and a squeeze of lime.

Notes

Use ripe mangoes for natural sweetness and flavor.
For a vegetarian version, substitute chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
Adjust curry paste and chili flakes for desired spice level.
Full-fat coconut milk creates the richest flavor, but light coconut milk can be used for a lighter dish.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 14g
Sodium: 750mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg

Keywords: coconut mango chicken curry, thai chicken curry, mango curry, coconut milk curry