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Mango Coconut Curry Chicken

Mango Coconut Curry Chicken, or 'Pollo al Curry con Mango' in traditional Latin American cuisines, is a vibrant and flavorful dish that embodies the essence of tropical ingredients. This recipe combines tender chicken thighs with a luscious coconut milk sauce, enriched by the aromatic trio of onion, garlic, and ginger. The addition of ripe mango not only infuses the dish with a natural sweetness but also pays homage to the tropical landscapes where these fruits thrive. Commonly prepared in various regions where mangoes are abundant, this dish symbolizes the harmonious blend of savory and sweet flavors that characterize Latin and Caribbean cooking. Perfect for a family meal or a festive gathering, this dish is sure to impress with its bold flavors and inviting aroma.

Main | Caribbean | Latin American | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Soy-Free | Whole30 | Chicken Curry | Blender | Frying Pan | Chicken | Coconut Milk | Curry Powder | Mango | Sautéing | Family Gathering | Festive | Quick
Time to complete

Prep

15min

Cook

15min

Wait

0 minutes

Total

30min

Ingredients (Makes 4 portions)

Main Ingredients

  • 1 tablespoon (15 ml) coconut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, smashed
  • 4 tablespoons (60 g) fresh ginger, chopped
  • 2 tablespoons (30 g) curry powder
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) black pepper
  • 3 ripe mangos, peeled and chopped (or 3 cups frozen and thawed mango)
  • 14 ounces (400 ml) coconut milk
  • 1 pound (450 g) boneless chicken thighs, chopped

For Serving/Garnishing

  • Minced cilantro
Nutrition Information (per 100g)
  • Calories: 160
  • Fat: 8
  • Protein: 12
  • Carbohydrates: 12
  • Fiber: 1
Directions

Sauté Aromatics

  • 1. Heat the coconut oil in a large frying pan over medium heat.

Cook Onions

  • 2. Add the chopped onion, smashed garlic, and chopped ginger to the pan and sauté for 3 minutes until the onion becomes translucent.

Blend Sauce

  • 3. Transfer the sautéed aromatics to a blender. Add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk. Blend on high until the mixture is smooth.

Cook Chicken

  • 4. Return the sauce to the frying pan, then add the chopped chicken and ½ cup (120 ml) of water. Stir to combine.

Simmer

  • 5. Cover the pan and cook for 15 minutes, stirring occasionally. Lower the heat if the sauce starts to stick to the bottom.

Finish Dish

  • 6. Once the chicken is fully cooked, add the remaining chopped mango to the pan and serve, garnished with minced cilantro.
Cookix's Secrets

Alternative Cooking Methods

  • This dish can also be made in a slow cooker for a more tender result.

Cooking Tips

  • Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C).

Flavor Pairings

  • Incorporate fresh lime juice for added brightness.

Healthier Variations

  • Use skinless chicken breasts for a leaner option.

Ingredient Tips

  • For a spicier kick, consider adding diced chili peppers to the sauté.

Seasonal Tweaks

  • Substitute mango with pineapple during summer for a tropical twist.

Serving Tips

  • Serve with a side of jasmine rice to soak up the delicious sauce.