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 recipe is also gluten free and dairy free and loaded with vegetables.
Why you will love this recipe:
- The flavour! This mango curry is full of delicious Thai flavour and the blend of mango, vegetables and coconut milk combine perfectly.
- It's so easy to make in one pan and is ready in just 30 minutes.
- This is a healthy curry recipe that's loaded with vegetables.
- It makes great leftovers and is perfect for meal prep.
- This mango chicken is gluten free, dairy free, Whole30 and paleo.
- It can be served in so many ways.
Key ingredients and substitutions:
- Chicken breasts - chicken breasts are used to make this chicken curry with mango recipe. You could also use boneless chicken thighs too.
- Broccoli - broccoli is such a healthy dark green vegetable. I recommend using fresh rather than frozen broccoli.
- Bell peppers - sweet bell peppers add beautiful color and delicious flavour to this healthy vegetable curry recipe.
- 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.
- Spices - cumin seeds, turmeric and curry spice all blend perfectly to give this healthy chicken curry the most incredible Indian inspired flavour.
How to make this recipe:
First, 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.
When the chicken is fully cooked add the onion and cumin seeds to pan and cook until the onion is translucent.
Then add the broccoli and chopped peppers 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!
Tips and variations:
- Instead of peanut butter you can use cashew butter or almond butter.
- Be sure to use unsweetened, smooth, nut butter for this curry.
- Feel free to swap the vegetables in this curry to give it a different flavour - other delicious options include spinach, kale, carrots or celery.
- 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 mango 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.
- To make this curry paleo or Whole30 compliant, use cashew butter or nut butter instead of peanut butter.
How to serve:
- This curry is delicious served as is.
- Serve it over white rice or rice noodles.
- Serve it over cauliflower rice or sweet potato rice.
How to store:
Store any leftovers in an airtight container in the fridge for up to 5 days.
Frequently asked questions:
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.
Mango curry is most often made with fresh mango, coconut milk and spices.
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:
- Healthy pad Thai
- Teriyaki chicken and broccoli
- Tuna fried rice
- Stir fried vegetables
- Sweet curry cashews
- Cauliflower fried rice
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Mango Chicken Curry
- 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.