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Coconut Curry Chicken with Sesame Mango Topping

A quick and delicious meal featuring chicken in a creamy coconut curry sauce topped with a fresh sesame mango mix.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Coconut Curry Chicken
  • 2 tbsp coconut oil
  • 1 pound chicken breast, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • Salt and pepper, to taste
  • Fresh cilantro for garnish (optional)
For the Sesame Mango Topping
  • 1 ripe mango, diced
  • 2 tbsp sesame seeds
  • 1 tbsp lime juice
  • Salt to taste

Method
 

Preparation
  1. In a large skillet, heat the coconut oil over medium-high heat.
  2. Add the diced chicken and cook until browned on all sides—about 5-7 minutes.
  3. Toss in the chopped onion, garlic, and ginger. Sauté until the onions soften and becomes aromatic, about 3-4 minutes.
  4. Sprinkle in the curry powder and stir for about 1 minute.
  5. Pour in the coconut milk and chicken broth. Bring everything to a gentle simmer.
  6. Season with salt and pepper to taste.
  7. Simmer the curry for about 10 minutes, stirring occasionally until the chicken is cooked through.
Mango Topping
  1. In a small bowl, combine the diced mango, sesame seeds, lime juice, and a pinch of salt.
Serving
  1. Once the coconut curry is ready, serve it hot, topped with the mango mixture and a sprinkle of fresh cilantro.

Notes

Don’t skimp on the ginger; it's the key flavor. For a non-coconut version, try almond milk. Store leftovers in the fridge for up to 3 days.