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Home » Dairy-Free

Easy Mango Chicken Curry With Coconut Milk - Dairy Free

Published: May 11, 2022 · Modified: Jun 13, 2022 by Lauren Woodger · Disclosure: This post may contain affiliate links -This means I receive a commission for purchases made through those links, at no cost to you. As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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This easy mango chicken curry with coconut milk is perfect for a quick mid-week family dinner. The kids will love this one! The recipe is dairy free and gluten free too!

dairy free mango chicken curry pinterest pin

*Disclosure: This post may contain affiliate links - This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*

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My husband and I love a curry but the kids are not great with spice and a chicken korma is as adventurous as they will go! I am also really nervous to let my daughter have a curry eating out due to nuts being used in quite a lot of curries, so prefer to cook them at home from scratch.

This easy mango chicken curry with coconut milk is mild, just like this Salmon Katsu Curry & slow cooker beef massaman curry so is perfect for the children too. The mango adds a delicious fruity, sweetness and the coconut milk makes the sauce delightfully creamy.

If you prefer your curries a little spicier you can find out how to add some extra heat a bit further down or check out my boneless chicken curry with peppers or chicken and aubergine curry which are great for spice lovers.

⭐ If you are looking for more dairy-free dinner inspiration download my FREE 7 Dairy-Free Dinners E-Book! ⭐

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Check out my other chicken recipes
  • 📖 Recipe
  • 💬 Comments

Ingredients

Ingredients for mango chicken curry
  • Mango chunks 
  • Chicken thighs
  • Onion
  • Garlic
  • Coconut milk
  • Red pepper
  • Carrots
  • Fresh ginger
  • Mild curry powder
  • Turmeric
  • Olive oil
  • Coriander and lime to garnish
  • Microwave rice - to serve with

See recipe card for quantities.

Instructions

onion garlic ginger and curry powder in frying pan

Heat half of the olive oil in a wide based frying pan. 

Chop the onion, garlic and ginger, add to the pan once hot and fry off for 2-3 minutes.

Add the curry powder and turmeric to the pan and continue to cook, stirring regularly for another 2-3 minutes.

Mango, onion, garlic, ginger and spices in food processor

Put the cooked onion, garlic, ginger and spice mixture into a food processor along with the mango chunks and coconut milk. Blitz until smooth. This is your sauce.

chicken, peppers and spices in a frying pan

Add the other half of the oil to the frying pan. Chop the chicken into chunks and add to the pan on a medium/high heat until the chicken is browned all over.

Whilst the chicken is browning, Chop the peppers into 1 inch squares and slice the carrot thinly.

Add the pepper to the pan with the chicken, stir and cook for a further 3 minutes.

cooked mango chicken curry in frying pan

Place the sliced carrots into the pan along with the sauce, reduce the heat to medium/low and simmer for 15-20 minutes, ensuring the chicken is fully cooked through.

Season to taste, adding a squeeze of lime if the sauce is too sweet, garnish with a handful of coriander and serve with white rice.

Hint: Taste the sauce before serving, too sweet? Add a squeeze of lime to the sauce. Too tart? Add a spoonful of brown sugar.

Substitutions

  • Vegetables - Not keen on carrots or peppers? You can swap for any veg you fancy! Green beans or broccoli are a good option, just add to the sauce at the same time you would the carrots
  • Mango - I have used frozen mango as it's easy to always have a bag in the freezer, however you can substitute for 2 fresh mangos or the same quantity of tinned mango. If using fresh mango, ensure they are soft, very ripe or over ripe to obtain the sweetness in your curry. If they are slightly under or you find the sauce too tart, add a spoonful of brown sugar to the sauce.
  • Chicken - I prefer to use thighs as I find they are more juicy and retain their moisture, although you can also make this recipe with chicken breast.

Variations

  • Looking for more spice? - Swap the mild curry powder for hot, add chilli flakes to the sauce while cooking or garnish with some fresh red chilli - delicious!
  • Kid friendly - skip the chillies and use mild curry powder - unless they love spice of course!
Mango chicken curry with coconut milk on a plate

Equipment

A good, non stick frying pan is a must. I use this Tefal non stick pan which is suitable for all hobs including induction.

This chopper is also a lifesaver! You can chop your onions/garlic in no time at all!

Storage

The curry can be kept in an airtight container in the fridge for up to 3 days. Re-heat in the microwave or on the hob until piping hot.

Freeze in individual freezer bags for up to 3 months. Defrost in the fridge overnight and re-heat as above.

Check out my other chicken recipes

Dairy Free Chicken Potato Topped Pie

Dairy & Egg Free Homemade Chicken Goujons

Kids chicken teriyaki style noodles

Chinese Crispy Shredded Chicken

📖 Recipe

Mango chicken curry with coconut milk on a plate

Mango chicken curry with coconut milk

This easy mango chicken curry with coconut milk is perfect for a quick mid-week family dinner. The kids will love this one! The recipe is dairy free and gluten free too!
4.50 from 6 votes
Print Pin
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 672kcal
Author: Lauren Woodger

Ingredients

  • 500 g frozen mango chunks substitute for 2 ripened fresh mangos
  • 500 g chicken thighs
  • 400 ml canned coconut milk
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 2 teaspoon fresh ginger finely chopped
  • 1 medium red pepper chopped into 1 inch squares
  • 1 large carrot sliced thinly
  • 2 teaspoon mild curry powder
  • 1 teaspoon turmeric
  • 2 tablespoon olive oil
  • 1 lime cut into quarters to garnish
  • 1 large handful fresh coriander chopped to garnish

Instructions

  • Heat half of the olive oil in a wide based frying pan.
  • Chop the onion, garlic and ginger, add to the pan once hot and fry off for 2-3 minutes.
  • Add the curry powder and turmeric to the pan and continue to cook, stirring regularly for another 2-3 minutes.
  • Put the onion, garlic, ginger and spice mixture into a food processor along with the mango chunks and coconut milk. Blitz until smooth. This is your sauce.
  • Add the other half of the oil to the frying pan. Chop the chicken into chunks and add to the pan on a medium/high heat until the chicken is browned all over.
  • Whilst the chicken is browning, chop the peppers into 1 inch squares and slice the carrot thinly.
  • Add the pepper to the pan with the chicken, stir and cook for a further 3 minutes.
  • Place the sliced carrots into the pan along with the sauce, reduce the heat to medium/low and simmer for 15-20 minutes, ensuring the chicken is fully cooked through.
  • Season to taste, adding a squeeze of lime if the sauce is too sweet, garnish with the lime, a handful of coriander and serve with white rice.

Notes

Serve with microwave white rice for a simple, healthy family dinner.
PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS

Nutrition

Calories: 672kcal | Carbohydrates: 31g | Protein: 25g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 128mg | Potassium: 894mg | Fiber: 6g | Sugar: 22g | Vitamin A: 4650IU | Vitamin C: 72mg | Calcium: 65mg | Iron: 4mg

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About Lauren Woodger

I’m Lauren, the creator of The Scatty Mum. As a mum to two kids with a history of food allergies and intolerances, I know how tough it can be to cook meals that are both safe and delicious.

That’s why I share easy, allergy-friendly recipes to help families enjoy stress-free mealtimes.

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Lady sitting on a kitchen side with a coffee cup in her hand.

Hey, I'm Lauren!

I’m Lauren, the creator of The Scatty Mum.

As a mum to two kids with a history of food allergies, I know how challenging mealtimes can be when you’re trying to please everyone.

That’s why I share easy, family-friendly recipes and meal planning tips to help busy families enjoy tasty, stress-free dinners that work for all dietary needs.

MORE ABOUT ME

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