This Simple & Healthy Mango Coconut Chicken & Vegetable Curry is a hearty, aromatic, and mouthwatering dish that's packed with tender chicken, colorful vegetables, and a rich mango-coconut sauce. You’re going to love this one!

Simple & Healthy Mango Coconut Chicken Vegetable Curry

When I tell people I’m Indian, seven times out of ten, they say, “Oh, I love Indian food! I love chicken curry!” Now, don’t get me wrong, I’m always happy to hear that people enjoy Indian food, but it’s not just about the chicken curry. Growing up, I think my mom made chicken curry maybe eight or nine times a year. Hmm... maybe I’m wrong. I’ll have to fact-check that with her.

Pause.

Okay, I confirmed it. She only made it eight or nine times a year! Simply because there are so many other kinds of “curries” that Indian families make. My mom also made pakora curry, mattar paneer, cholay, and dozens of others. If you’ve ever had the pleasure of trying these, you already know pakora are crispy, fried dumplings. Mattar paneer is a comforting dish of peas paired with paneer, a homemade Indian cheese that’s soft and delicious. And cholay refers to spiced chickpeas, a hearty and flavorful dish often served with rice or bread. Each of these dishes is served in a rich gravy or sauce that we call a curry.

So, as you can see, “curry” is a broad term. It covers a range of Indian dishes. Also, contrary to popular belief, these recipes don’t rely on tons of curry powder. That’s not what makes them “curry” dishes.

And please hear me out on this next part.

Telling an Indian person you love chicken curry is a bit like telling someone from Mexico that you love tacos, or someone from Italy that you love spaghetti. Delicious? Absolutely. But they’re just the beginning when it comes to the depth and diversity of an entire country’s cuisine.

You may have tried curry at a Chinese restaurant or enjoyed a bold Thai chicken curry. Are these the same as Indian curries? Well, yes and no. There are definitely similarities, but each cuisine adds its own unique twist. For example, Thai food often uses coconut milk to create richness. Indian curries are known for including yogurt and cream, but we also use coconut and coconut milk in many dishes. India is a big country, and every region does things a little differently. And trust me, they’re ALL delicious.

That brings me to today’s recipe: my Simple & Healthy Mango Coconut Chicken & Vegetable Curry. It’s not a traditional Indian curry in the way you might expect. It includes curry powder and a touch of Thai chili paste for flavor, but the real stars are the sour-sweet mango and the creamy coconut milk. It’s spicy, fruity, and lip-smacking good.

It’s one of my all-time favorite things to make. I hope you love eating it as much as I do!

HOW I MADE-OVER THIS MEAL:

I don’t add any unnecessary oil, and there’s no added sugar in this recipe. The sweetness comes from the mango, and the creaminess comes from pure coconut milk. There are no added thickeners, only real, wholesome ingredients.

Mangoes are not only delicious but also offer several health benefits. They’re rich in vitamin C and a good source of copper and folate. Coconut milk contains medium-chain triglycerides (MCTs), which may help with weight loss. It’s also high in magnesium, a mineral that helps reduce stress and improve circulation. Bell peppers are important for eye health and support the immune system. And a diet rich in spices, like curry, turmeric, and chili, may contribute to a lower risk of cancer and arthritis. These spices may even help prevent Alzheimer’s disease. There are plenty of great reasons to enjoy this dish!

This recipe is nut-free, dairy-free, sugar-free, soy-free, gluten-free, paleo, and low-carb.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Chicken breasts
Onions
Bell peppers
Cherry tomatoes
Frozen mango chunks
Coconut milk
Salt, divided
Fresh garlic
Garlic granules, divided
Curry powder
Chili paste
Turmeric
Fresh cilantro
Olive oil

THIS IS HOW YOU’LL MAKE IT:

Let the chicken come to room temperature before cooking. Never place cold meat on a hot pan. It won't cook evenly, and we definitely don’t want that! Cut the chicken breasts in half and sprinkle both sides with a bit of salt and garlic granules.

Heat olive oil in a large skillet over medium-low heat.

Once the pan is hot, sear the chicken for about 4 to 5 minutes on the first side, depending on the thickness. When lightly browned, flip and cook the other side for another 4 to 5 minutes. While the chicken cooks, slice the onions and bell peppers into long strips and cut the tomatoes in half.

When the chicken is golden on both sides, remove it from the pan and set it aside. It will finish cooking in the sauce later.

Add more oil to the pan. Lower the heat and sauté the onions with fresh garlic, garlic granules, salt, chili paste, and the remaining spices. Seasoning in stages helps build deep flavor.

I love using Frontier Co-op spices. You can buy them online through my Amazon link or find them at retailers like Whole Foods and MOM’s Organic Market.

Let the onions soften for about 3 minutes. I like using either yellow or red onions. Next, add the sliced bell peppers and cook for another 2 minutes. I prefer yellow and orange peppers. They’re richer in vitamins than green ones, have a sweeter taste, and add vibrant color. Sometimes I use mini bell peppers, but go with whatever you like.

While the veggies are cooking, puree the mango. I usually skip the hassle of peeling and pitting fresh mangoes by thawing a 12-oz bag of frozen mango chunks overnight in the fridge, then blending them until smooth. If you prefer fresh, chop up a few ripe mangoes and blend until smooth.  You'll need about 3 cups.

Add the mango puree and coconut milk to the pan. This is where I get picky. I know there are lots of coconut milk options out there. I avoid ones with long ingredient lists and hard-to-pronounce additives. I also rarely use canned versions, even the clean ones, because the contents usually separate inside.

My favorite is Thai Kitchen’s unsweetened Thai coconut milk. It comes in 16-oz containers with a resealable top, which is super convenient if I’m not using it all at one time. You can find it through my Amazon link. What I love most is its smooth, velvety texture.  If you’re a coconut fan like me, you’ll love it too.

Season the sauce with more salt and garlic granules, then stir and return the chicken to the pan. Add the halved cherry or grape tomatoes. Cover with a lid, leaving it slightly open so steam can escape. Let everything simmer on low for 15 to 20 minutes so the flavors come together.

Check the chicken with a meat thermometer to make sure it reaches 165°F. Taste the sauce and adjust the salt and garlic as needed. Top with fresh cilantro and serve.

Enjoy!

SERVING SUGGESTIONS:

Serve it over rice, miracle noodles, or enjoy it however you like. I love piling it into a big bowl and eating it on its own for a warm, comforting meal.

SUBSTITUTIONS, TIPS, AND NOTES:

Feel free to switch up the onion or bell pepper colors based on what you have. You can use large bell peppers or mini ones, and zucchini makes a great addition too.

Both chicken breasts and thighs work well. Use whichever you prefer.

I like using garlic granules because I think they have more flavor, but garlic powder works just fine if that’s what you have on hand.

STORAGE AND LEFTOVERS:

Store leftovers in the fridge for up to a week, although it’s never lasted that long for me! I’ve never had enough left to freeze, so I’m not sure how well it holds up. It may depend on the brand of coconut milk you use, since some can separate slightly when reheated. That said, I’ve reheated plenty of coconut milk-based soups without any issues, so it should be just fine!

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Lunch & dinner ideas, check these out!

Lightened-Up Cauliflower Fried Rice with Shrimp
Wholesome Veggie Stuffed “Mexican” Egg Bake
Sweet & Savory Orange Honey Rosemary Chicken Thighs
Healthy Quick & Easy Indian Eggplant Bharta
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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