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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.
Easy, easy.
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:
Coconut Curry Salmon with Garlic Butter
Saucy Coconut Curry with Rice Noodles and Garden Vegetables
Weeknight 30 Minute Coconut Curry Chicken Meatballs
20 Minute Red Curry Basil Garlic Oil Noodles
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
Servings: 6
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.
Ingredients
- 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
Instructions
- 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.
I made this last night for first time and will put on the rotation! I backed down curry paste, though. I get the fancy brand from WF and 3-4 T is too much for that brand.
Hi Jennifer,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Third time making this dish and my goodness… still perfection! Tieghan you are the best..
I’ve added more veggies this go around [bell peppers, zucchini, red onion] and topped with chopped cashews. Lawdddd!!
Hey Nicole,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! xT
I made this last night and it was very good. I used a package of chicken breasts that was about one and a quarter pounds so I just used one can of coconut milk. I added corn starch to half of the coconut milk before adding to the pan and the sauce thickened up nicely. I also threw in a little tofu for my vegetarian daughter and topped the finished dish with edamame. I subbed scallions for cilantro in her portion as well as she hates cilantro. Picky girl!
Hey there,
Lol so glad to hear that this dish turned out well for you and thanks for sharing the adjustments you made:) Have a great Friday! xx
This was SO good and easy to make! It was my first attempt at a curry and my husband and I both loved it! Thanks for the recipe!
Hey Tiersa,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Came together super quick for a weeknight dinner! My sauce didn’t really thicken but I enjoyed it either way. I kept my broccoli on the side but it compliments the sauce really well. Another great recipe from HBH 🫶🏼
Hey Jodie,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
Hi there!
I apologize if you mentioned this somewhere or someone already asked, but am I able to make this in the crockpot? If so – what would that look like? Thanks so much!! Love your recipes.
Hey Jackie,
Sure, you could cook on low for 4-6 hours! Let me know if you give this recipe a try, I hope it turns out well for you! xx
Made for dinner last night..delicious..will definitely repeat 😊
Hey Donna,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Hi! Is there any sort of nut or crunchy ingredient you could recommend to garnish with? Thanks!
Hey Chelsea,
Peanuts would be great! Let me know if you give this recipe a try, I hope you love it! xx
This was a great recipe and so easy
Will be making it again
Hey Nourhan,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Could I sub the butter for coconut oil? We’re currently dairy free bc of my daughter.
Hi Emily,
Sure, that should be okay for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx
My first time making curry so I tried this simple recipe and followed it to a T. It was delicious!! Definitely will make again. If you are used to eating curry at a restaurant, I would use the 4 tbsp. of curry paste to give it that little bit of heat. Wonderful recipe- thank you again, Tieghan for another staple in my house.
Hey Brianna,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Another simple, quick, satisfying dinner – thank you!! You’re inspiring lots of cooking, and my family is loving it.
Hey Lisa,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
I really like this. It’s a keeper! It tasted great, it is easy and a 30 min meal. Mine came out much wetter and almost soupy with 2 1/2 c of coconut milk. The sauce did not too Lem up. I would try it again with less next time.
Hey Carla,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
Is there a good alternative if you cannot use mango? Maybe pineapple?
Hey Ben,
Sure, pineapple would be fantastic! Please let me know if you have any other questions, I hope you love this recipe! xx
Made this for dinner lastnight. Quick, easy and so yummy!! Everyone loved it!!
Kim
Hey Kim,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
Really delicious- I used Thai red curry paste? Not sure if this was correct but tasted amazing all the same… better than a takeaway
Hey Caireth,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
I’ve made this a couple of times now, and it’s a great go-to, lower effort curry for us. Made for a great, light pre-Christmas weekend dinner. Delicious!
Hey Katherine,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄