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    Home » Dietary Consideration » Dairy-Free

    Whole30 Mango Chicken Curry

    Published: Sep 18, 2017 · Modified: Oct 10, 2022 by Erin Carter · This post may contain affiliate links · 1 Comment

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    This Whole30 Mango Chicken Curry is soon to become a healthy dinner favourite. Full of flavour and loaded with vegetables this chicken curry dinner is not only so easy to make but tastes amazing. This mango chicken curry is paleo, gluten free and dairy free. 

    A bowl of mango chicken curry topped with cashews

    It's that time of year. Fall. Which means it's time for delicious foods like stews, curries, soups, pies and crisps. And as much as I hate the weather getting cooler I absolutely love fall food. I am way more motivated to cook when it is cooler outside, and first up this fall was a brand new curry dish.

    This Whole30 Mango Chicken Curry has become our new favourite dinner recipe. It has such an amazing flavour and is loaded with healthy vegetables! We love it so much that I usually make a double batch so that we have leftovers to enjoy for a couple days.

    Side view of a bowl of Whole30 Mango Chicken Curry

    Why this Whole30 Mango Chicken Curry is so good:

    • It has the most amazing flavour! 
    • It's so simple and easy to make and doesn't require any hard to find ingredients
    • It's gluten free, dairy free and paleo
    • It's got so many vegetables making it a really healthy dinner option
    • It makes great leftovers and can be eaten for lunches the next day
    A bowl of mango chicken curry topped with green onion and cashews

    How to make this Whole30 Mango Chicken Curry: 

    • Chop your chicken breasts into bite sized pieces
    • Place a large pan on the stove on medium heat, then add the coconut oil and let it melt
    • Add the chopped chicken breasts and cook until browned on all sides, turning every couple minutes to ensure they are evenly cooked
    • Add the chopped green onion and cook for ~2 more minutes
    • Add the spices and stir well to combine
    • Add the chopped broccoli and bell peppers and cook for another 5 minutes
    • Add the coconut milk and mango puree and stir well to combine
    • Simmer everything together for another 30 minutes (until the vegetables are the texture you desire), stirring every few minute
    • Serve and enjoy!
    A bowl of Whole30 mango chicken curry

    Other Whole30 recipes you will love: 

    • Beef Curry Stew
    • Whole30 and Paleo Sloppy Joes
    • Meatloaf with Blueberries
    • Bacon and Vegetable Egg Casserole

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Whole30 Mango Chicken Curry

    This Whole30 mango chicken curry tastes amazing! With a delicious sauce and so many vegetables this makes the perfect weeknight meal.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 642kcal
    Author: Dr. Erin Carter

    Ingredients

    • 3 chicken breasts from pasture raised chicken
    • 4 tablespoon coconut oil or other cooking fat of choice
    • 1 cup chopped green onion or substitute one small white onion
    • 2 tablespoon curry powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon sea salt
    • 1 head broccoli, chopped
    • 2 sweet bell peppers, chopped
    • 1 can full fat coconut milk
    • 1 1/2 cups pureed mango simply use fresh or frozen mango and puree it in your Vitamix blender

    Instructions

    • Chop your chicken breasts into bite sized pieces
    • Place a large pan on the stove on medium heat
    • Add the coconut oil to the pan and allow to melt
    • Add the chopped chicken breasts and cook until browned on all sides, turning every couple minutes to ensure they get evenly cooked
    • Add the chopped green onion and cook for ~2 minutes
    • Add the spices and stir well to combine
    • Add the chopped broccoli and bell peppers and cook for another 5 minutes
    • Add the coconut milk and mango puree and stir well to combine
    • Simmer for another 30 minutes (until the vegetables are the texture you desire), stirring every few minutes
    • Remove from the heat
    • Serve and enjoy!

    Notes

    1. Feel free to add other vegetables to this dish such as carrots or celery
    2. Topping ideas: raw cashews, peanuts (not paleo or Whole30 compliant), fresh cilantro or avocado 
    3. This curry goes well with cauliflower rice or white rice (if you are eating grains) 

    Nutrition

    Calories: 642kcal | Carbohydrates: 35g | Protein: 45g | Fat: 40g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 560mg | Potassium: 1728mg | Fiber: 8g | Sugar: 19g | Vitamin A: 4181IU | Vitamin C: 255mg | Calcium: 149mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Veronica L @ Sharktank

      October 30, 2019 at 6:58 pm

      This paleo mango chicken is a healthy and incredibly filling this is just what you need to get you going and help you stay active on a paleo diet. Thank you for sharing this amazing recipe!

      Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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