Mango Chicken Curry

5 from 9 votes

This is the best mango chicken curry recipe. Easy to make in one pan this dish is full of flavour and is a healthy meal the whole family will love.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Low Lactose

Servings: servings

Calories: 465kcal

4 tablespoon coconut oil or grass-fed butter or ghee
4 boneless chicken breasts, cut into pieces
1 teaspoon cumin seeds (not ground cumin)
1 medium white onion, chopped
1 head broccoli, chopped
1 red or orange bell pepper, chopped
1 cup pureed mango or mango juice to make pureed mango simply place chopped fresh or frozen mango in food processor and grind to desired consistency
1 can coconut milk
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 cup frozen or fresh peas
3 tablespoon peanut butter or almond butter

Place a large pan on the stovetop on medium heat and add the oil to pan. Once the oil is melted, add the chopped chicken breasts cook until the chicken is cooked through.
When the chicken is fully cooked add the onion and cumin seeds to pan and cook until the onion is translucent.
Add the broccoli and pepper to the skillet and cook them for a few minutes.
Add the coconut milk, nut butter, mango puree, curry powder and turmeric to the pan and allow everything to simmer for 20-25 minutes or until the broccoli is cooked and most of liquid is absorbed. Stir occasionally to prevent the ingredients from sticking to bottom of pan.
Just before the curry is done, stir in the peas and let them heat for a few minutes.
Then serve and enjoy!

Store this recipe in an air tight container in the fridge for up to 5 days.
Nutritional values are an estimate and will vary depending on serving size and the exact ingredients used.