If you adore vibrant flavors that whisk your taste buds away to a tropical paradise, you will absolutely love this Coconut Mango Chicken Recipe. It’s a delightful blend of juicy chicken pieces simmered in creamy coconut milk, brightened with fresh mango and a hint of lime, and spiced just right with warming curry powder and cumin. Every bite offers a perfect balance of sweet, savory, and mildly spicy notes that come together to create a comforting yet exotic dish you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a crucial role in building layers of flavor, texture, and color. From the tender chicken to the luscious coconut milk and juicy mango, every element is essential.
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces: Choose fresh chicken for the best texture and flavor in your dish.
- 1 tablespoon olive oil: This not only prevents sticking but adds a subtle richness to the chicken as it browns.
- 1 small yellow onion, finely diced: Onion provides a sweet, savory base layer that mellows beautifully when sautéed.
- 3 cloves garlic, minced: Garlic infuses a sharp and aromatic punch that complements the spices perfectly.
- 1 tablespoon fresh ginger, grated: Ginger adds a gentle warmth and a zingy freshness to the curry.
- 1 teaspoon curry powder: The soul of the dish — blending earthy, spicy, and floral notes.
- 1/2 teaspoon ground cumin: Offers a toasty depth that amplifies the dish’s complexity.
- 1/2 teaspoon paprika: Adds smokiness and a lovely red hue to the sauce.
- 1/2 teaspoon salt: Enhances and balances all the flavors.
- 1/4 teaspoon black pepper: For subtle heat and peppery aroma.
- 1 cup full-fat coconut milk: The creamy base that carries all the flavors with a luscious tropical sweetness.
- 1 cup fresh mango, diced: Mango adds a juicy, fruity brightness that’s absolutely irresistible.
- 1 tablespoon lime juice: Brings a refreshing tang that lifts the richness of the coconut milk.
- 1 teaspoon honey: A gentle, natural sweetener that balances the spices and acidity.
- 1/4 teaspoon red pepper flakes (optional): Adds a kick of heat for those who like a bit of spice.
- 2 tablespoons fresh cilantro, chopped (for garnish): Gives a fresh herbal finish that brightens every bite.
How to Make Coconut Mango Chicken Recipe
Step 1: Sear the Chicken
Start by heating the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook for about 5 to 7 minutes until they develop a beautiful golden-brown color and are cooked through. This step locks in the juiciness and adds a wonderful texture. Once done, remove the chicken and set it aside so we can build the sauce in the same pan.
Step 2: Sauté Aromatics
In the same skillet, toss in the finely diced onion and cook for 3 to 4 minutes until it softens and becomes translucent. Next, add minced garlic and freshly grated ginger. Stir everything around for about a minute until you can smell that heady, fragrant aroma filling your kitchen. This is the flavorful foundation of your Coconut Mango Chicken Recipe.
Step 3: Spice It Up
Now it’s time to add the curry powder, ground cumin, paprika, salt, and black pepper. Stir them in thoroughly so every bit of onion, garlic, and ginger is coated, letting the spices toast slightly for about a minute. This blooming step releases their essential oils and deeply amplifies the dish’s character.
Step 4: Create the Sauce
Pour in the full-fat coconut milk, gently stirring as you bring it to a light simmer. Once the coconut milk is warmed through, add the diced fresh mango, lime juice, and honey, along with red pepper flakes if you want some heat. Simmer this luscious mixture for about 5 minutes until the sauce thickens just a bit and all those flavors marry beautifully.
Step 5: Bring It All Together
Return the cooked chicken to the skillet, mixing everything until the chicken is fully coated in the creamy, fruity sauce. Let it cook together for an additional 5 minutes, stirring occasionally so that all the ingredients meld and the chicken warms through perfectly. Finally, sprinkle fresh chopped cilantro on top just before serving for a burst of color and freshness.
How to Serve Coconut Mango Chicken Recipe
Garnishes
Fresh cilantro is the classic garnish for this dish, adding a vibrant green pop and herbaceous flavor. If you like, a few thin slices of red chili or a squeeze of extra lime juice on top add a zesty, eye-catching finish. Toasted coconut flakes can also be sprinkled for added texture and a pretty visual touch.
Side Dishes
This Coconut Mango Chicken Recipe pairs beautifully with fluffy basmati rice or steamed jasmine rice, which soaks up all the flavorful sauce. For a low-carb option, try serving it alongside cauliflower rice or a simple green salad with lemon vinaigrette to bring extra freshness. Soft warm naan or pita bread are perfect for mopping up every last bit of sauce.
Creative Ways to Present
To jazz things up for a special dinner, serve the chicken in halved mango shells or small coconut bowls for a tropical vibe. Layer it over a bed of coconut-infused quinoa or toss the chicken into lettuce cups with a few mango slices for a fun, handheld appetizer. This recipe holds up well for meal prep too, served layered in vibrant glass containers that look gorgeous in the fridge.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Mango Chicken Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. Just be sure to cool it completely before refrigerating to maintain freshness.
Freezing
This dish freezes well if you want to make it ahead. Transfer cooled portions into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2 months. Keep in mind the mango texture might soften slightly after thawing, but the overall flavor stays fantastic.
Reheating
When ready to enjoy again, thaw the dish overnight in the fridge if frozen. Reheat gently in a skillet over medium-low heat, stirring occasionally, or microwave in short bursts until warmed through. Add a splash of coconut milk if the sauce seems thickened to restore its creamy consistency.
FAQs
Can I use frozen mango for this recipe?
Absolutely! Just be sure to thaw it completely and drain any excess liquid before adding it to the sauce to avoid making it too watery. Fresh mango is ideal for brightness, but frozen works well too.
Is this recipe spicy?
The base recipe has a mild warmth thanks to the curry powder and optional red pepper flakes. You can adjust the spice level easily by adding more or less red pepper flakes based on your preference.
Can I substitute the chicken with another protein?
Yes! This recipe works wonderfully with shrimp, tofu, or even chickpeas for a vegetarian twist. Just adjust the cooking times accordingly to ensure your protein is cooked perfectly.
Is this dish gluten-free?
Yes, this Coconut Mango Chicken Recipe is naturally gluten-free, making it a fantastic option for those with gluten sensitivities. Just double-check your curry powder to ensure it doesn’t contain any additives.
What can I add for extra vegetables?
Sliced red bell peppers, snap peas, or baby spinach are great veggies to add during the simmering stage for extra crunch, color, and nutrition without overpowering the delicate flavors.
Final Thoughts
There’s truly nothing quite like the tropical magic of this Coconut Mango Chicken Recipe to brighten up your dinner table. It’s vibrant, creamy, and bursting with fresh flavors that promise to satisfy every craving. Whether you’re cooking for family, friends, or just treating yourself, give this dish a try—you may just find your new favorite weeknight dinner!
Print
Coconut Mango Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Description
Coconut Mango Chicken is a vibrant and creamy fusion dish featuring tender chicken pieces simmered in a rich coconut milk sauce with fresh mango chunks and aromatic spices like curry powder, cumin, and paprika. This easy-to-make stovetop recipe offers a perfect balance of sweet, tangy, and mildly spicy flavors, garnished with fresh cilantro and ideal for serving over rice or with naan.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
Base and Seasonings
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Sauce and Garnish
- 1 cup full-fat coconut milk
- 1 cup fresh mango, diced
- 1 tablespoon lime juice
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5 to 7 minutes until the pieces are lightly browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the finely diced onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add Spices: Stir in the curry powder, ground cumin, paprika, salt, black pepper, and red pepper flakes if using. Mix well to evenly coat the aromatics with the spices.
- Prepare the Sauce: Pour in the full-fat coconut milk and bring it to a gentle simmer. Add the diced fresh mango, lime juice, and honey. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Combine and Heat Through: Return the cooked chicken pieces to the skillet, stirring to coat them thoroughly with the sauce. Cook for another 5 minutes over medium heat, stirring occasionally, to ensure the chicken is heated through and well combined with the sauce.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and serve warm over cooked rice or alongside naan bread for a complete meal.
Notes
- For extra texture and vegetable variety, add sliced red bell peppers or snap peas during the simmering stage.
- If using frozen mango, be sure to thaw it completely and drain any excess liquid before adding it to prevent the sauce from becoming too watery.
- Adjust the spice level to your preference by adding more or less red pepper flakes or curry powder.
