Coconut Curry Chicken with Mango Chutney

Okay, so imagine this: creamy coconut curry, juicy chicken, and a sweet little mango chutney on top. Sounds amazing, right? Yeah, it totally is.

I made this the other night, and wow—it was love at first bite. The curry is warm and cozy. Then the mango chutney? It just makes everything pop.

This dish is one of my go-to meals now. It’s sweet, a little spicy, and super easy. You’re gonna want to try it, like, tonight.

Stick with me and I’ll show you how to make it. Step by step. You’re gonna love how simple and tasty this is!

Why You’ll Love This Recipe

• Flavor Explosion: The creamy coconut curry and tangy mango chutney come together to create a symphony of bold, contrasting flavors.
• Perfectly Tender Chicken: Chicken breasts or thighs are cooked to juicy perfection in the rich curry sauce, infusing every bite with flavor.
• Quick and Easy: From stovetop to table in about 40 minutes, this recipe is both quick and easy, perfect for busy weeknights.
• Make-Ahead Friendly: The curry sauce gets even better with time, making it a great option for meal prepping.
• A Beautifully Balanced Dish: The slight heat from the curry, sweetness from the mango chutney, and creamy coconut sauce create a well-rounded, comforting meal.

Required Kitchen Tools

Before we dive into the cooking process, make sure you have the following kitchen tools:

• Skillet or Dutch Oven: For cooking the chicken and simmering the curry sauce.
• Knife and Cutting Board: To chop the onion, garlic, ginger, and cilantro.
• Measuring Cups and Spoons: For accurately measuring ingredients.
• Wooden Spoon or Spatula: For stirring the curry sauce and ensuring even cooking.
• Serving Plates or Bowls: For plating the finished dish.

Ingredients

Here’s what you’ll need to make this dish (exact measurements are listed in the recipe card below):

For the Chicken and Curry Sauce:

• Vegetable Oil: To sauté the onions, garlic, and ginger.
• Chicken Breasts (or Thighs), Cubed: Boneless, skinless chicken is ideal for this recipe. Thighs are especially juicy but breasts also work well.
• Medium Onion, Minced: Adds a rich, savory base flavor to the sauce.
• Garlic, Minced: Provides depth of flavor to the curry.
• Fresh Gingerroot, Minced: The ginger adds a warm, aromatic kick to the curry.
• Curry Paste: Choose red or yellow curry paste based on your preferred level of heat and flavor. Yellow curry paste will give a milder taste, while red curry paste offers more spice.
• Chicken Stock: For the base of the sauce, adding depth and richness to the curry.
• Tomatoes, Diced: These add a slight acidity to balance the richness of the coconut milk.
• Salt and Pepper: To season the chicken and sauce to taste.

For the Coconut Sauce:

• Heavy Cream: For a smooth and rich curry sauce that coats the chicken beautifully.
• Mango Chutney: Adds a sweet and tangy flavor that pairs perfectly with the creamy coconut sauce.
• Fresh Cilantro (Optional): For garnish, cilantro adds a fresh, herbaceous note to finish the dish.

Variations for Coconut Curry Chicken with Mango Chutney

• Make it Spicy: If you prefer more heat, add a chopped fresh chili or extra curry paste to the sauce.
• Add Vegetables: Stir in your favorite vegetables like bell peppers, spinach, or carrots for added nutrition and texture.
• Use Different Protein: Swap the chicken for shrimp, tofu, or even beef to change things up.
• Skip the Cream: For a lighter version, use coconut milk instead of heavy cream for the sauce.
• Add Lime Juice: A squeeze of lime juice at the end will balance the richness and add a zesty kick.

Step-by-Step Instructions

1. Prep the Ingredients

Begin by preparing all your ingredients. Mince the garlic, ginger, and onion. Chop the chicken into bite-sized pieces. Have your chicken stock, tomatoes, curry paste, and heavy cream ready to go. This will ensure a smooth and efficient cooking process.

2. Sauté the Aromatics

Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the minced onion and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and ginger, and cook for an additional 1-2 minutes until they’re golden and aromatic.

3. Add the Chicken and Brown It

Add the cubed chicken to the pan and season with salt and pepper. Stir occasionally, cooking the chicken for 5-7 minutes until it’s browned on all sides. The chicken doesn’t need to be fully cooked at this point, as it will finish cooking in the sauce.

4. Add the Curry Paste and Chicken Stock

Once the chicken is browned, it’s time to introduce the flavor-packed curry paste. Stir in the curry paste, making sure it coats the chicken evenly. This will infuse the chicken with deep, spicy flavors. After the curry paste has been mixed in, add the chicken stock and diced tomatoes. Stir everything together and bring it to a simmer. Let the mixture cook for 10-15 minutes, allowing the flavors to meld and the chicken to cook through.

5. Add the Coconut Milk and Heavy Cream

Now it’s time to bring the dish to a creamy, comforting level. Stir in the coconut milk and heavy cream, making sure everything is fully combined. Let the curry simmer for another 5-10 minutes, until the sauce thickens and the chicken is fully cooked and tender. The sauce should have a smooth, creamy texture, and the flavors will have deepened and balanced out.

6. Stir in Mango Chutney

This is the step where the dish really shines. Stir in the mango chutney, adding a sweet, tangy kick that complements the rich coconut curry. The chutney will also add a bit of texture to the sauce. Let everything simmer for an additional 5 minutes, allowing the chutney to dissolve into the sauce and create a harmonious blend of flavors.

7. Taste and Adjust Seasoning

Before serving, taste the curry and adjust the seasoning as needed. Add more salt, pepper, or curry paste depending on your preference. If you like a bit more sweetness, you can stir in a little extra mango chutney. For added spice, a dash of cayenne pepper or a chopped chili can be added to bring up the heat.

Serving Suggestions

This dish is as versatile as it is delicious. Here are some ways you can serve your Coconut Curry Chicken with Mango Chutney:

• With Rice: Serve the curry over a bed of jasmine rice, basmati rice, or brown rice. The rice will soak up the creamy coconut curry sauce, making every bite heavenly.
• With Naan Bread: Pair with warm naan bread to dip into the curry sauce. You can even serve it alongside garlic naan for extra flavor.
• In Bowls: Serve the curry in individual bowls, topped with fresh cilantro for a burst of color and flavor.
• With Veggies: Add a side of roasted or sautéed vegetables like bell peppers, zucchini, or steamed broccoli to complement the dish.

Storing Coconut Curry Chicken with Mango Chutney

• Leftovers: Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. The curry will taste even better the next day, as the flavors continue to develop.
• Freezing: You can also freeze this curry for up to 3 months. Just make sure to store it in a freezer-safe container, and reheat on the stovetop or in the microwave when ready to serve.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or chicken stock if the sauce has thickened too much during storage.

8. Garnish and Serve

Once the curry is fully cooked and seasoned to your liking, it’s time to serve. Spoon the coconut curry chicken into bowls or plates, and garnish with fresh cilantro. The green cilantro adds a nice pop of color and freshness to the rich curry. For an extra touch, serve with a wedge of lime for a zesty burst of flavor right before eating.

9. Enjoy Your Meal!

Now, the moment you’ve been waiting for: enjoy your Coconut Curry Chicken with Mango Chutney! The combination of tender chicken, creamy coconut curry, and sweet mango chutney will surely make your taste buds dance. Whether you’re enjoying it with rice, naan, or your favorite vegetables, every bite will be a comforting and flavorful experience.

Nutrition Information (Optional)

Here’s an approximate breakdown of the nutrition for a serving of Coconut Curry Chicken with Mango Chutney (based on the recipe using chicken breasts):

Nutrient	Amount (Per Serving)
Calories	400-450 kcal
Protein	30g
Carbohydrates	20g
Fiber	3g
Sugar	10g
Fat	25g
Saturated Fat	10g
Cholesterol	75mg
Sodium	400-450mg

Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Conclusion

This Coconut Curry Chicken with Mango Chutney is a true crowd-pleaser that combines savory, sweet, and spicy elements in every bite. With its rich and creamy sauce, tender chicken, and the unique twist of mango chutney, it’s the perfect dish to make any dinner feel special. Whether you’re feeding your family or hosting guests, this recipe is sure to be a hit. Plus, with the option to make it ahead of time and reheat, it’s an excellent choice for busy weeknights or meal prep.

Coconut Curry Chicken FAQs

Can I use a different protein for this recipe?

Yes, you can swap the chicken for shrimp, tofu, or beef. Just adjust the cooking time accordingly.

Can I make this recipe dairy-free?

Yes! Replace the heavy cream with coconut cream to keep it creamy and dairy-free.

How do I know when the chicken is cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

Can I store leftovers?

Absolutely! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.