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
Scale
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.
