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What Great Grandma Ate / Recipes / Mango Chicken Curry (Whole30 & Paleo-Friendly)

Mango Chicken Curry (Whole30 & Paleo-Friendly)

Last Updated on October 18, 2022 by Jean Choi 3 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

This mango chicken curry is a dairy free take on the wonderful and delicious Indian curry recipe. Sweetened with just fresh or frozen mangos, it takes just 30 minutes for a quick and easy meal!

Creamy mango chicken curry served in a bowl with rice

This mango chicken curry is a dish I love to make all year round. While mangos are only in season in the summer, I love that you can easily swap out the fresh variety with frozen mangos for a yummy, flavorful meal. This mango chicken curry is an Indian meal in which the sweet mangos balance out the curry spices so beautifully, and this combo is just so wonderful, creamy, and hearty. It’s also quite mild compared to other Indian curries, so it’s a great meal to make for the whole family.

Watch a Short Video of This Recipe

Mango Chicken Curry Recipe

I’ve found that authentic versions of this curry uses yogurt to thicken the sauce. However, I decided to make a dairy free version with just coconut milk, and the result is just fantastic. This substitution makes it naturally paleo and Whole30-friendly as well! Sweetened with just pureed mangos, the curry is a delicious combo of sweetness and savory in a bowl. Enjoy it with basmati rice or cauliflower rice a for a complete meal!

Mangos pureed in a blender.
Chicken thighs added to mango curry sauce

Ingredients

  • ghee: I love using ghee in my cooking for that buttery flavor, but you can easily swap it out for coconut oil instead. Check out this post for homemade ghee or you can purchase it pre-made.
  • onion
  • ginger
  • garlic
  • curry
  • cumin
  • sea salt
  • ground black pepper
  • ripe mangos: I used fresh mangos for this recipe, but you can also just buy frozen mango chunks. Thaw them first before pureeing in the blender.
  • coconut milk: Make sure to use full-fat coconut milk that usually comes in a can for that ultra creamy texture.
  • apple cider vinegar
  • boneless skinless chicken thighs: I personally prefer chicken thighs, but chicken breasts will also work!
  • cilantro
Stirring Whole30 mango chicken curry

How to Make Quick & Easy Mango Chicken Curry

  1. Before you start cooking, chop up the vegetables and the chicken, and puree the mangos in the blender.
  2. Heat ghee or coconut oil in a large skillet over medium high heat. Add onion and sauté until soft and translucent.
  3. Add ginger, garlic, curry powder, cumin, salt, and pepper, and cook stirring until fragrant.
  4. Pour in mango puree, coconut milk, and apple cider vinegar, and stir. Increase the heat to boil, then reduce to simmer for 2 minutes uncovered.
  5. Add the chicken and bring back to simmer. Cover and cook for 10 minutes until the chicken is cooked through.
  6. Taste and add more salt and pepper, if needed. Serve over rice or cauliflower rice, sprinkled with cilantro.
Mango chicken curry served over rice, sprinkled with cilantro

Frequently Asked Questions

Can I make vegan mango curry without meat?

You can definitely use vegan protein substitutions to make a meatless mango curry using tofu or chickpeas. I would reduce the cooking time for these though, because they don’t take as long as chicken to simmer in the sauce.

Can I make mango chicken curry spicy?

This is a relatively mild curry that even my toddler loves. To amp up the spice level, you can add some cayenne pepper to the curry, to taste.

How long will leftovers last?

Stored in an airtight container in the fridge, the leftovers will keep for 3-4 days.

Curry served over rice in a bowl.

Other curry recipes you might like…

  • Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) – Quick & Easy!
  • Paleo & Whole30 Chicken Curry – 30 Minute Meal!
  • Instant Pot Thai Coconut Curry Meatballs – Includes Stovetop Instructions (Paleo, Whole30, Keto)
  • Curry Chicken Skewers
  • Thai Green Curry Lamb Loin Chops
mango chicken curry

Mango Chicken Curry (Whole30 & Paleo-Friendly)

This mango chicken curry is a dairy free take on the wonderful and delicious Indian curry recipe. Sweetened with just fresh or frozen mangos, it takes just 30 minutes for a quick and easy meal!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: chicken and coconut milk curry, dairy free chicken mango curry, paleo chicken curry, paleo indian meals, whole30 indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 328kcal

Ingredients

  • 1 tbsp ghee or coconut oil
  • 1 onion chopped
  • 1 inch fresh ginger grated
  • 4 garlic cloves minced
  • 2 tbsp curry powder
  • 1/2 tsp ground cumin
  • 1 tsp sea salt plus more to taste
  • 1/2 tsp ground black pepper plus more to taste
  • 2 ripe mangos pureed (or use 2 cups frozen)
  • 1 13.5 oz can of coconut milk full fat
  • 2 tbsp apple cider vinegar
  • 1½ lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • Chopped cilantro for garnish

Instructions

  • Before cooking, chop up the vegetables and chicken and puree the mangos in the blender.
  • Heat ghee in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes until translucent.
  • Add ginger, garlic, curry powder, cumin, salt, and pepper, and cook stirring for 1 minute until fragrant.
  • Pour in mango puree, coconut milk, and apple cider vinegar, and stir. Increase the heat to boil, then reduce to simmer for 2 minutes uncovered.
  • Add the chicken and bring back to simmer. Cover and cook for 10 minutes until the chicken is cooked through.
  • Taste and add more salt and pepper, if needed. Serve over rice or cauliflower rice, spinkled with cilantro.
Nutrition Facts
Mango Chicken Curry (Whole30 & Paleo-Friendly)
Amount Per Serving (1 serving – makes 4)
Calories 328 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 171mg57%
Sodium 738mg32%
Potassium 710mg20%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 16g18%
Protein 35g70%
Vitamin A 1196IU24%
Vitamin C 41mg50%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Video

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By Jean Choi | October 17, 2022

Comments

  1. Kirsten says

    October 23, 2022 at 5:42 am

    5 stars
    This was really good – very balanced and super easy to put together.

    Reply
    • Jean Choi says

      October 25, 2022 at 3:31 pm

      Yay! Thank you so much!

      Reply
  2. Erika says

    January 22, 2023 at 5:26 pm

    5 stars
    SO good! I used pureed Alphonse Mangos that you can pureindianfoods.com, as I don’t think it is mango season right now, and that worked great.

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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