This Simple Coconut Chicken Curry with sweet sesame mango is full of yummy Indian-inspired flavors and is so quick to make. Made with flavorful yellow curry powder and red curry paste, lots of ginger, garlic, and creamy coconut milk. The chicken is simmered in the sauce with garden broccoli and served with a bright mango topping. A side of rice soaks up all that yummy curry sauce, so delicious. I highly recommend some fresh, warm naan too!
For the past few summers, every time the warm weather arrives, I lean more and more into creating only the simplest of recipes. Just like all of you, I want to be outside spending time chilling, hanging with family, or just enjoying the sun.
Plus, life in general is just busy. We’re traveling, entertaining, and pretty soon, we’ll all be heading back to school. That’s when things get really crazy busy.
Point is, I’m here for the simple recipes, the quick recipes, but most importantly, flavorful recipes.
So how do you make quick dinners actually taste good? Well, thankfully that’s my job. And with some thinking, I figured out a pretty good formula that really seems to work.
Use spices, use sauces, and use some help from the store. Which is exactly how I made this curry!
Fun fact about this recipe? It’s one of the very first recipes I shared with you all – way back in February of 2014. I updated it, but not by much, I just made it a little easier.
The process is simple
Grab a big skillet, toss the oil with the chicken, and stir in a mix of yellow curry powder and red curry paste. Then add tomato paste, butter, garlic, and ginger. Let that salty butter brown around the chicken, then toss in lots of fresh broccoli and pour over a can of coconut milk.
Once you’ve added the coconut milk, simmer the chicken in the sauce until it’s cooked through, no more than 8 minutes. Then stir in some cilantro and you’re done.
While the chicken cooks, I dress up some sweet mango. This is totally extra, but we love a bright pop of color and the sweet flavor alongside the spicy curry is delicious.
Toss the mango with cilantro, sesame seeds, lemon, and a pinch of chili flakes. Sometimes I throw in some mint too. This was not part of the original recipe, but we sure do love it.
The mango ended up being just what the dish needed to really elevate it to a special level.
For serving, keep it simple, steamed rice and lots of cilantro with a side of naan.
This dish is definitely becoming a quick, weeknight family favorite. Creighton has always loved this recipe, and the rest of the family enjoys it too. Even my dad, who’s not really a curry fan, thinks the sauce is delicious!
Looking for other quick summer curries? Here are some favorites:
Lastly, if you make this Simple Coconut Chicken Curry be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Coconut Chicken Curry
Calories Per Serving: 435 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 tablespoons sesame oil
- 2 pounds boneless skinless chicken breast, cubed
- 2 tablespoons regular or spicy curry powder
- 3-4 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons salted butter
- 2 garlic, chopped
- 1 tablespoon chopped fresh ginger
- 2 cups chopped broccoli florets
- 2 1/2 cups canned coconut milk
- 1/2 cup fresh chopped cilantro
View Recipe Comments
- 1. In a large skillet, combine the oil, chicken, curry powder, and a pinch of salt. Set over medium-high heat, then cook 3 minutes. Add the curry paste, tomato paste, butter, garlic, and ginger. Cook another 2 minutes. 2. Add the broccoli, then pour in the coconut milk. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened.3. Stir in the cilantro. Serve the chicken and sauce over rice and with mango topping on the side (recipe below).
Sesame mango topping
- 1. In a bowl, mix 1 diced mango, 1 cup chopped cilantro, 2 tablespoons toasted sesame seeds, 2 tablespoons lemon juice, and a pinch of chili flakes. Serve with the chicken.