If you are craving a dish that bursts with tropical flavors and creamy, comforting texture, this Coconut Mango Chicken Recipe is an absolute must-try. It’s a vibrant fusion of tender chicken, luscious coconut milk, and sweet mango that creates a mouthwatering symphony of taste in every bite. Whether you’re serving it for a weeknight dinner or impressing guests with exotic flair, this recipe delivers excitement and warmth in a single skillet, making it a favorite that you’ll find yourself coming back to again and again.
Ingredients You’ll Need
The beauty of this Coconut Mango Chicken Recipe lies in its simplicity and the way each ingredient plays a crucial role. Every component adds a unique layer of flavor, from the creamy coconut milk to the fragrant spices and fresh mango, ensuring a delightful harmony in your dish.
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces: The perfect lean protein that soaks up all the tropical flavors.
- 1 tablespoon olive oil: Adds richness and helps sear the chicken to golden perfection.
- 1 tablespoon unsalted butter: Provides a silky finish and depth of flavor for the sauce.
- 3 cloves garlic, minced: Brings a punch of aromatic zest that wakes up your tastebuds.
- 1 teaspoon fresh ginger, grated: Adds a gentle warmth and a bright, fresh note to the dish.
- 1 cup canned coconut milk, full fat: The creamy backbone of the sauce, lending luscious texture.
- 1 cup mango chunks, fresh or frozen: The star fruit that brings sweetness and vibrant color.
- 1 tablespoon honey or brown sugar: Balances the spices with a touch of natural sweetness.
- 1 tablespoon lime juice: Provides a zesty tang that cuts through the richness beautifully.
- 1 teaspoon curry powder: Injects warm, earthy spices for that irresistible tropical essence.
- 1/2 teaspoon ground turmeric: Offers a golden hue and a subtle, spicy undertone.
- 1/2 teaspoon paprika: Adds mild smokiness and nice color contrast.
- 1/2 teaspoon salt: Enhances all the flavors and brings harmony.
- 1/4 teaspoon black pepper: Gives a gentle bite to keep things lively.
- 1/4 teaspoon red pepper flakes (optional): For those who love a little smoky heat kick.
- 2 tablespoons chopped fresh cilantro, for garnish: Brightens the dish with its fresh herbal aroma and pop of green.
How to Make Coconut Mango Chicken Recipe
Step 1: Sear the Chicken
Start by heating olive oil and butter in a large skillet over medium heat. Once hot, add your bite-sized chicken pieces. Cook them, stirring occasionally, until they’re lightly browned on all sides and mostly cooked through. This creates a flavorful crust that locks in juiciness while building the foundation of the sauce.
Step 2: Sauté Aromatics
Next, toss in the minced garlic and freshly grated ginger. Stir these in for about 30 seconds until their delightful aromas fill the kitchen. This quick sauté infuses your dish with fragrant layers that truly bring it to life.
Step 3: Add the Sauce Ingredients
Pour in the creamy coconut milk and immediately add the mango chunks, honey or brown sugar, lime juice, curry powder, turmeric, paprika, salt, black pepper, and red pepper flakes, if you like some heat. Stir everything to combine, coating the chicken evenly in this colorful, flavorful mixture.
Step 4: Simmer and Thicken
Reduce your heat to medium-low and let the sauce gently simmer for 8 to 10 minutes. Keep stirring occasionally to prevent sticking and to help the sauce thicken slightly. During this time, the flavors deepen, the mango softens, and the chicken finishes cooking to tender perfection.
Step 5: Final Touch and Garnish
Before serving, taste your creation and adjust the seasoning if needed to strike the ideal balance. Then, sprinkle freshly chopped cilantro over the top, adding a refreshing herbal brightness that elevates this Coconut Mango Chicken Recipe to irresistible heights.
How to Serve Coconut Mango Chicken Recipe
Garnishes
Fresh cilantro is the classic garnish here, adding a pop of color and a burst of fresh flavor that complements the rich sauce beautifully. For an extra touch, try toasted coconut flakes or a few thin slices of fresh mango to jazz up the presentation.
Side Dishes
This Coconut Mango Chicken Recipe pairs wonderfully with jasmine rice for a fragrant, slightly floral accompaniment. Coconut rice adds an extra layer of indulgence that ties the meal together, while cauliflower rice offers a lighter, low-carb option that still soaks up all the tropical goodness in the sauce.
Creative Ways to Present
Try serving this dish in pineapple bowls for a fun, festive touch that brings tropical vibes to your table. Alternatively, lay it over a bed of steamed greens or quinoa for a wholesome, nutritional boost. A sprinkle of chopped toasted almonds or cashews can offer delightful crunch and texture contrasts.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Mango Chicken Recipe in an airtight container and refrigerate it for up to 3 days. Because it’s packed with flavorful sauce, it reheats beautifully without drying out, making it perfect for quick lunches or easy dinners later in the week.
Freezing
This dish freezes well, too. Portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor retention.
Reheating
Gently reheat the chicken on the stovetop over low to medium heat, stirring occasionally to warm it evenly without breaking down the tender chicken pieces. Alternatively, microwave in short bursts, stirring between, until hot throughout. You may want to add a splash of water or coconut milk to loosen the sauce if it thickens too much.
FAQs
Can I use frozen mango for this Coconut Mango Chicken Recipe?
Absolutely! Frozen mango works just as well, adding convenience without sacrificing flavor. Just thaw it slightly before adding to the skillet so it integrates smoothly.
Is this recipe dairy-free?
Yes, it is naturally dairy-free if you use olive oil instead of butter. However, the butter adds richness; for a dairy-free version, you can substitute with extra olive oil or a plant-based butter alternative.
Can I use chicken thighs instead of chicken breast?
Definitely. Chicken thighs provide extra juiciness and flavor. Just adjust the cooking time slightly to ensure they are cooked through but remain tender.
How spicy is this recipe?
The heat level is mild to moderate, depending on whether you add the optional red pepper flakes. You can easily adjust the spice up or down to suit your taste preferences.
Can I make this recipe vegan or vegetarian?
Yes! Swap the chicken for firm tofu or paneer and follow the same steps. This keeps the tropical flavors intact while making the recipe plant-based.
Final Thoughts
This Coconut Mango Chicken Recipe is truly a celebration of tropical flavors and simple cooking that delivers big on taste and satisfaction. It’s the kind of dish that makes you feel like you’re on a mini getaway with every bite. So why not give it a try? You might just find your new go-to recipe that brings sunshine to any mealtime.
Print
Coconut Mango Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Tropical
- Diet: Gluten Free
Description
Coconut Mango Chicken is a vibrant and flavorful dish combining tender chicken breast simmered in a creamy coconut milk sauce with sweet mango chunks and a blend of aromatic spices. This tropical-inspired recipe is easy to prepare on the stovetop, making it a perfect weeknight main course that pairs excellently with jasmine or coconut rice for a delicious and exotic meal.
Ingredients
Chicken and Cooking Ingredients
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce Ingredients
- 1 cup canned coconut milk (full fat)
- 1 cup mango chunks (fresh or frozen)
- 1 tablespoon honey or brown sugar
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the chicken: Heat the olive oil and butter in a large skillet over medium heat. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
- Add aromatics: Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant, enhancing the flavor base of the dish.
- Add sauce ingredients: Pour in the coconut milk, then add the mango chunks, honey, lime juice, curry powder, turmeric, paprika, salt, black pepper, and red pepper flakes if using. Stir well to combine all the ingredients evenly.
- Simmer: Reduce the heat to medium-low and let the mixture simmer gently for 8 to 10 minutes. Stir occasionally to prevent sticking and help the sauce thicken slightly while the chicken finishes cooking.
- Adjust seasoning and garnish: Taste the sauce and adjust seasoning as needed. Remove from heat and sprinkle with fresh chopped cilantro before serving to add a fresh, herbal note.
Notes
- This dish pairs beautifully with jasmine rice, coconut rice, or cauliflower rice for a complete meal.
- For a creamier sauce, use full-fat coconut milk and gently mash some of the mango chunks into the sauce while simmering to enhance texture and flavor.
- If you prefer less heat, omit the red pepper flakes or reduce the amount.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
