This Coconut Curry Chicken with Mango Chutney is a sweet and savory dish that brings together vibrant tropical flavors. The tender, coconut curry-marinated chicken is served over turmeric-infused coconut rice, creating a delicious base that’s topped with sweet mango chutney and toasted coconut flakes. It’s a quick, easy, and flavorful meal that’s perfect for any day when you’re craving something special and a bit exotic!
Why You’ll Love This Recipe
- Bursting with flavor: The combination of coconut, curry, and mango brings a unique tropical taste.
- Easy to make: With just a few simple steps, you’ll have an impressive meal on the table.
- Great balance of sweet and savory: The mango chutney adds a delightful sweetness to the savory, spiced chicken.
- Beautiful presentation: Garnishes like toasted coconut and lime wedges make this dish feel like a restaurant-quality meal.
Ingredients
For the Coconut Curry Chicken
- 1 lb chicken breast or thigh, cut into bite-sized pieces
- 1/2 cup coconut milk
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Turmeric Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp salt
Toppings
- 1/2 cup mango chutney
- 1/4 cup toasted coconut flakes
- Fresh cilantro, chopped (optional)
- Lime wedges for garnish
Tools You’ll Need
- Mixing bowl for marinating chicken
- Saucepan for cooking rice
- Skillet for cooking chicken
- Spoon and spatula for stirring and serving
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine the coconut milk, curry powder, garlic powder, ginger powder, lime juice, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let the chicken marinate for 20-30 minutes to infuse with the flavors.
Step 2: Prepare the Turmeric Coconut Rice
Rinse the jasmine rice under cold water to remove excess starch. In a saucepan, combine the rice with coconut milk, water, turmeric, and salt. Bring the mixture to a boil, then reduce the heat, cover, and let simmer for about 15 minutes or until the rice is tender and golden. Fluff with a fork before serving.
Step 3: Cook the Chicken
Heat a skillet over medium heat. Add the marinated chicken pieces to the skillet, discarding any excess marinade. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
Step 4: Assemble the Dish
Start with a generous base of turmeric coconut rice on each plate. Spoon the coconut curry chicken over the rice, then add a spoonful of mango chutney on top. Sprinkle with toasted coconut flakes, and garnish with fresh cilantro and lime wedges for an extra burst of flavor.
Tips for the Perfect Coconut Curry Chicken with Mango Chutney
- Don’t skip the marinating step: This allows the chicken to absorb the curry and coconut flavors fully.
- Toast the coconut flakes: Toasting adds a delightful crunch and enhances the coconut flavor. Toast in a dry skillet over low heat, stirring frequently until golden.
- Adjust sweetness and spice: Add more or less mango chutney based on your sweetness preference, and adjust the curry powder for a milder or spicier dish.
Serving Suggestions
This dish is beautifully balanced on its own, but here are a few additional ideas to round out the meal:
- Side of Naan or Flatbread: Great for scooping up the curry sauce and rice.
- Fresh cucumber salad: A refreshing, cool side that complements the warmth of the curry.
- Chilled tropical drink: Try mango juice or coconut water to keep the tropical theme going.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: This dish freezes well, though the rice may be slightly softer when reheated. Freeze in a sealed container for up to 2 months.
- Reheating: Reheat on the stovetop over low heat, or microwave until warmed through.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes! Chicken thighs add extra flavor and tenderness, so feel free to use them if you prefer.
Is there a substitute for mango chutney?
If mango chutney isn’t available, you can use apricot preserves or a homemade chutney with other tropical fruits like pineapple or peach.
What if I don’t have turmeric?
You can omit turmeric if you don’t have it, though it adds a beautiful golden color. A pinch of curry powder or saffron can add similar warmth.
Wrapping Up: A Taste of the Tropics at Home
This Coconut Curry Chicken with Mango Chutney is a deliciously simple meal that transports you to tropical flavors with every bite. From the creamy coconut curry chicken to the vibrant mango chutney, this dish is packed with flavor and makes a beautiful presentation. It’s the perfect recipe for adding a little adventure to your dinner table!
More Recipes to Explore
- Thai Coconut Chicken Curry: A creamy, spicy dish that’s perfect for curry lovers.
- Mango Shrimp Tacos: Sweet mango salsa and spicy shrimp in soft tortillas.
- Coconut Lime Rice: A simple side that pairs well with all kinds of tropical dishes.
Made This Recipe?
We’d love to hear how it turned out! Share your experience in the comments, and don’t forget to save this recipe for your next culinary adventure. 🌴🍛
PrintCoconut Curry Chicken with Mango Chutney: A Tropical Flavor Adventure
This Coconut Curry Chicken with Mango Chutney is a sweet and savory dish that brings together vibrant tropical flavors. The tender, coconut curry-marinated chicken is served over turmeric-infused coconut rice, creating a delicious base that’s topped with sweet mango chutney and toasted coconut flakes. It’s a quick, easy, and flavorful meal that’s perfect for any day when you’re craving something special and a bit exotic!
Ingredients
For the Coconut Curry Chicken
- 1 lb chicken breast or thigh, cut into bite-sized pieces
- 1/2 cup coconut milk
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Turmeric Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp salt
Toppings
- 1/2 cup mango chutney
- 1/4 cup toasted coconut flakes
- Fresh cilantro, chopped (optional)
- Lime wedges for garnish
Instructions
Step 1: Marinate the Chicken
In a bowl, combine the coconut milk, curry powder, garlic powder, ginger powder, lime juice, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let the chicken marinate for 20-30 minutes to infuse with the flavors.
Step 2: Prepare the Turmeric Coconut Rice
Rinse the jasmine rice under cold water to remove excess starch. In a saucepan, combine the rice with coconut milk, water, turmeric, and salt. Bring the mixture to a boil, then reduce the heat, cover, and let simmer for about 15 minutes or until the rice is tender and golden. Fluff with a fork before serving.
Step 3: Cook the Chicken
Heat a skillet over medium heat. Add the marinated chicken pieces to the skillet, discarding any excess marinade. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
Step 4: Assemble the Dish
Start with a generous base of turmeric coconut rice on each plate. Spoon the coconut curry chicken over the rice, then add a spoonful of mango chutney on top. Sprinkle with toasted coconut flakes, and garnish with fresh cilantro and lime wedges for an extra burst of flavor.
