This is the best healthy mango chicken curry recipe. It's full of flavour and is easy to make in one pan so that you can have a healthy meal on the table in no time. This chicken curry is also gluten-free and dairy-free and loaded with vegetables.
Chicken recipes like gluten free chicken pad Thai, sun-dried tomato chicken with spinach, one pan cranberry maple chicken and chicken Alfredo with spinach and olives are some of my favourite healthy meals which is why I am so excited to share another delicious chicken dish with you today.
Table of Contents
Why you will love this recipe:
- The flavour! This healthy mango chicken curry has the most incredible taste and the best creamy texture. The combination of sweet mango and spicy curry blends perfectly.
- It's so easy to make in one pan and is ready in just 30 minutes. Just like my healthy chicken and leek risotto.
- This is a healthy curry recipe that's loaded with vegetables.
- This Indian curry makes great leftovers and is perfect for meal prep. It also freezes really well.
- Besides being healthy this mango chicken is gluten-free, dairy-free, Whole30 compliant and paleo.
- It can be served in so many ways and pairs really well with rice or cauliflower rice.
- Kids love this meal!
If you are a fan of mangos you also need to try my mango habanero salsa!
Ingredients and substitutions:
- Chicken breasts - boneless skinless chicken breasts are used to make this chicken curry. I prefer to use free range chicken breasts but you can use any type of chicken breasts that you like. You could also use boneless chicken thighs too.
- Coconut oil - this is used to help cook the chicken and vegetables while keeping this curry dairy free. If you do tolerate dairy you could swap this for butter or ghee.
- Broccoli - fresh broccoli adds flavour, color, texture and fiber to this curry recipe.
- Bell peppers - sweet bell peppers add beautiful color and delicious flavour to this healthy vegetable curry recipe. You can use any color of bell peppers that you like.
- Onion - onion helps add flavour to this dish. You can use any type of onion that you prefer including white onion, yellow onion or sweet onion.
- Frozen peas - I love adding peas to curry recipes. They add flavour, color and texture and help make it taste so good!
- Mango - pureed mango gives this curry the most incredible sweet flavour and beautiful golden colour. You can also use mango juice if that's all you can find.
- Peanut butter - peanut butter helps make this curry so rich and creamy. I recommend using natural, smooth, unsweetened peanut butter to make this curry. If you can't have peanut butter I would use almond butter or cashew butter instead.
- Coconut milk - I recommend using full fat coconut milk to make the most rich and creamy curry.
- Seasonings and spices - cumin seeds, turmeric, and curry spice all blend perfectly to give this gluten-free chicken curry the most incredible Indian inspired flavour.
Recipe variations and add ins:
- Feel free to swap the vegetables in this curry to give it a different flavour - other delicious options include spinach, kale, carrots, cauliflower, or celery.
- To make this curry paleo or Whole30 compliant: use cashew butter or almond butter instead of peanut butter.
- To make this curry vegetarian or vegan: use tofu instead of chicken.
- For even more flavour: add 1-2 cloves of crushed garlic or a bit of fresh ginger to this curry recipe.
How to make healthy mango chicken curry:
- Step 1: 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 to the pan and cook until the chicken is cooked through, turning regularly so that all sides of the chicken cook evenly.
- Step 2: When the chicken is fully cooked add the chopped onion and cumin seeds to the pan and cook until the onion is translucent.
- Step 3: Then add the broccoli and chopped peppers to the skillet and cook them for a few minutes.
- Step 4: 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.
- Step 5: Just before the curry is done, stir in the peas and let them heat for a few minutes.
- Step 6: Then serve and enjoy!
Top Tips:
- To make pureed mango: blend fresh or frozen mango in a food processor or blender.
- Turn the chicken regularly when it's cooking so that all the sides cook evenly.
- I recommend using full fat coconut milk to make this curry with chicken the most rich and creamy it can be.
- Stir this curry every so often when it's cooking so that it doesn't stick to the bottom of the pan.
- Be sure to use unsweetened, smooth, nut butter for this curry.
How to serve:
This mango coconut curry is delicious served as is but it's also great when served over white rice, coconut rice, or rice noodles. It can also be served over cauliflower rice, cauliflower fried rice, or sweet potato rice. Feel free to top it with fresh cilantro, bean sprouts, or chopped nuts such as peanuts or cashews for even more flavour and texture.
How to store:
Store any leftover chicken curry in an airtight container in the fridge for up to 5 days.
This curry also freezes really well for up to 3 months.
Healthy mango chicken curry FAQs:
You can use frozen mango to make this curry. Just let it thaw first and then puree it as you would fresh mango.
You can thicken curry by allowing it to simmer longer or by adding thickening ingredients such as nut butter.
Mangoes are ripe when they are soft on the outside. If it firm when you push on it, it is not ready to eat.
Other recipes you will love:
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Recipe
Healthy Mango Chicken Curry
Equipment
Ingredients
- 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 place chopped fresh or frozen mango in a food processor or blender and blend until it reaches your preferred 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
Instructions
- 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!
Notes
- Store this recipe in an airtight 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.
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