Whole30 Mango Chicken Curry

5 from 2 votes

This Whole30 mango chicken curry tastes amazing! With a delicious sauce and so many vegetables this makes the perfect weeknight meal.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: American, Indian

Servings: servings

Calories: 642kcal

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

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!

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