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Whether you know this dish as Mango Chicken Coconut Curry, mango chicken, coconut curry or Mango butter chicken, this very recipe is about to change your life as it will become your family’s favorite! Insanely delicious gluten-free mango chicken recipe.

Creamiest Mango Chicken Coconut Curry


This creamiest and yummiest mango chicken coconut curry is the best mango chicken slash coconut curry you need! An easy weekday lunch or dinner your entire family will love, this mango chicken curry is between the best butter chicken recipe and classiest curry. A healthy, gluten-free, dairy-free and low calorie mango dish that is a crowd-pleaser and checks all the box! Enjoy with rice, quinoa or couscous.



1 Big Ripe Mango (about to 2 cups)

2 chicken breasts (less or more, depends on your preference)

1 cup of light coconut milk

1 cup of chicken broth

1 chopped cup of onions

2 whole cloves of garlic

1 teaspoon freshly grated ginger

2 teaspoons of ground curry powder

1 teaspoons of ground turmeric

½1 (small) Maggi cube

¼½ teaspoon of salt

¼ black or white pepper

¼ ground chili peppers

¼ teaspoon dry thyme


Blend mango, and coconut milk, set aside

Wash/clean chicken breast, and into bites.

Add oil to the pan, heat up, and then add chicken and lay flat on a single layer. Cook up to 4 – 5 minutes on each side, flip to cook the other until fully cooked—then lower heat.

Add dry thyme, pepper, salt, and stir very well to combine. Add onions, mix very well as well. Then add garlic, and grated ginger, stir again, ensuring that everything fully incorporates.

Add the curry, and turmeric, now stir as fast as you can because it can quickly burn. Lower heat if possible. Crush and stir in the Maggi cube or bouillon powder.

Gently add the mango/coconut milk blend, stir, and add the chicken broth.

Now allow to simmer for the next seven to ten minutes on medium heat while stirring sparingly. Taste and adjust flavors; your yummy creamy mango chicken coconut curry is ready! Serve with rice, quinoa, or couscous.


I used one big ripe mango (already frozen) for this recipe. I allowed it to thaw a bit before I blended it with coconut milk.

I usually leave garlic whole or just cut in the middle because I do not the garlic overpowering the curry.

This recipe can serve 3 – 4 people, especially if served with rice. It served my family of four.

The amount of salt you end up adding to the dish will depend on whether you are using a salted broth or not. Also, add salt according to your taste or doctor’s order.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian

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