Chicken, coconut and mango curry
10 minutes
15 minutes
  • 700 g chicken breast (or thigh), dicedinto chunks
  • 2 tablespoons of curry powder
  • 1 onion, diced
  • 1 tablespoon coconut oil (or vegetable oil)
  • 3 cloves garlic, crushed
  • 1 thumbs’ worth of ginger, peeled and chopped finely
  • 5 tablespoons of desiccated coconut
  • 1 tablespoon Tomato Puree
  • 2 tablespoons mango chutney
  • 1 40g tin of coconut milk
  • 1 mango, peeled and cut into chunks
  • Juice of lime, squeezed in to taste
  • Large pinch of salt
  • Toserve:
  • Steamed rice
  • Fresh coriander

Heat a little coconut or vegetable oil and cook the onion, ginger and garlic, softening for a few minutes. Add the chicken and seal, adding the curry powder too cook for a few minutes more. Tip in the desiccated coconut and coconut milk, plus the mango chutney and tomato paste. Bring to boil and simmer for about 10-15 minutes, until the curry has thickened and the chicken is cooked. Finally, add the fresh mango and squeeze in the lime juice. Season generously and serve with steamed brown rice and fresh coriander.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.