Description
Coconut Mango Chicken is a vibrant, tropical-inspired main course featuring tender chicken pieces simmered in a creamy, luscious sauce made from coconut milk and ripe mango. This easy-to-make skillet dish blends savory and sweet flavors with aromatic ginger, garlic, and spices, creating a rich and satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken & Aromatics
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauce & Seasonings
- 1 ½ cups canned coconut milk (full fat)
- 1 large ripe mango, peeled and diced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
To Garnish
- Chopped cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant, which will enhance the dish’s aromatic profile.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on the outside and nearly cooked through.
- Prepare Mango Coconut Sauce: In a blender or food processor, combine the canned coconut milk and diced mango. Blend until the mixture is smooth and creamy, creating a luscious base for the sauce.
- Combine Sauce and Seasonings: Pour the mango coconut blend into the skillet with the chicken. Stir in soy sauce, lime juice, brown sugar, ground turmeric, salt, black pepper, and red pepper flakes if using. Mix well to combine all flavors evenly.
- Simmer: Bring the mixture to a gentle simmer, reducing heat slightly if needed. Cook for another 10–12 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly, coating the chicken pieces beautifully.
- Garnish and Serve: Remove the skillet from heat. Garnish with chopped cilantro for a fresh, herbaceous finish. Serve the Coconut Mango Chicken over steamed rice or alongside warm naan bread for a complete tropical meal.
Notes
- If fresh mango is not available, frozen mango works well—just thaw it before blending.
- For a chunkier sauce texture, blend only half of the mango and stir in the remaining diced mango pieces afterward.
- To make the dish pescatarian or vegetarian, substitute the chicken with shrimp or tofu respectively.
