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5 from 2 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Indian
Servings: 4 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!


  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) 


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