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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!
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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.
Ingredients
- sesame oil
- boneless skinless chicken breast, cubed (you could also sub-in chicken thighs)
- regular or spicy curry powder
- red curry paste
- tomato paste
- salted butter
- garlic cloves, chopped
- chopped fresh ginger
- chopped broccoli florets
- canned coconut milk
- fresh chopped cilantro
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!
This recipe calls for canned coconut milk. Coconut milk and cream are interchangeable for most recipes, but note that coconut cream contains more of the coconut meat and therefore has a higher fat count. This can provide a richer flavor and texture, but we think canned coconut milk works well for this recipe.
Cream of coconut is often used in dessert recipes since it is pureed coconut meat blended with sugar. Creamy of coconut will be much sweeter than canned coconut milk. Coconut milk is already naturally pretty sweet.
This recipe calls for adding coconut milk to the skillet toward the end – once all of the ingredients are in the skillet, the coconut milk is added and the chicken is cooked thoroughly on simmer for a little less than ten minutes.
This recipe leads to a balanced flavor, but you should be able to pick up on the flavor in this dish.
Yes! The coconut meat will typically rise to the top, so you want to make sure the milk is mixed well with the coconut fat for balanced flavor.
You can store leftover coconut milk in an airtight container.
Simple Coconut Chicken Curry
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just delicious!
Hey Anne,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
can this be made ahead? If so suggested limit for advance prep?
Thanks so much, can’t wait to try this recipe!
Hey Tish,
Totally! You could make this up to 2 days in advance. I hope you love this recipe!
Have a great Sunday!
One of our favorite recipes!
The mango topping is fantastic. Any change you could add the mango topping to the ingredients list?
Hey Matt,
Big thanks for making this recipe so often and sharing back. So glad it always hits the spot!
Have a wonderful weekend!🎄
What do you mean by “2 garlic, chopped”? Thanks.
Hi Liz,
You will want to use 2 cloves of garlic, chopped. Please let me know if you have any other questions!
Thank you. Would you consider adding that to the recipe so I don’t have to read through comments every time? It would be super helpful!
Yes!
Yet another amazing dish! Thank you for making this delishousness so easy to make. The mango topping really does perfect the flavors.
Hey Lara! Thank you so much for trying out this curry! I agree, the mango topping definitely adds a nice touch! So glad you enjoyed 🙂 xT
Where is the “sesame mango” as described in the first sentence?
Hi Jennifer,
It’s written above under the directions:)
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.
Please let me know if I can help in any other way! xx
Absolutely love this recipe! It’s become a staple for us. We usually have leftovers though- is this ok to freeze?
Hey Briana,
Happy Tuesday!! I’m so glad to hear this recipe always turns out nicely for you, thanks a lot for making it! Yes, you can totally freeze it.
I cooked this curry and it was simple, quick and delicious! ❤️ husband had seconds up which is a big compliment. subbed Evoo For sesame because I didn’t have any and used chicken thighs
Thank you ! This will be my new weeknight curry. I’m going to sub whatever vegetables I have too if I don’t have broccoli on hand
Hey Adriana,
Fantastic! I appreciate you making this recipe. Love to hear it turned out nicely for you! Have a nice day!
Another winner! This was delicious and easy to make. Your seasonings are always spot on! Thank you for all your hard work that goes into creating amazing recipes for us!
Hey Sharon,
Awesome! Love to hear this dish turned out nicely for you, I appreciate you making it! Have a great weekend! T
This was delicious and simple to make!! This will definitely be a repeat recipe! ❤️
Hi Karen,
Love to hear this! Thank you for making this recipe and your comment! Have a wonderful week!!
Two garlic or two garlic cloves???? Sorry, I’m beginner cook
Hi there,
No worries, it’s 2 garlic cloves. Please let me know if you have any other questions, I hope you love this recipe! xT
This was so good! Plus easy and fast to prepare. I added a little sriracha to increase the spice level. I love your recipes.
Hi Cindy,
Wonderful! Love to hear this recipe turned out well for you, I appreciate you making it! Happy New Year!🎆
THIS IS SO GOOD. The sauce is perfect. Will be keeping it in rotation.. subscribing and checking out many more recipes. THANKS!
Hi Leah,
Thank you so much for trying this recipe! Love to hear that it turned out well for you:) Happy Thursday! xT
can I sub cauliflower for broccoli?
Hey Sydney,
Sure, that should work nicely for you! I hope you love this recipe! xT
This recipe replaced all of my previous curry and/or butter chicken recipes. Soooo easy and delish
Love to hear this, Inga! Thanks for much for making this recipe:) So glad it is always enjoyed! xT