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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.
Yum! This is so delicious I don’t know if I’ll have to leftovers left for work tomorrow! Everything was easy and tastes like a restaurant dish. Definitely sharing this recipe!
THANK YOU! I am so excited you loved this! 🙂
Amazing!! Turned out so well. Thank you for the great recipe!
So excited you loved it! THANKS!
This will be made many more times in this house! I’m allergic tomatoes, but I love curry. Vindaloo was my favorite before my allergy was discovered. We doubled it and it turned out wonderful. I am so excited for lunch tomorrow! Thank you!
Awesome! So excited you love this. Thanks Sarah!
Sweetened or unsweetened coconut milk? Thanks
Unsweetened! Hope you love this, Cara!
Pinned this recipe, can’t wait to try it!
Thanks Katie! Hope you love it!
I just wanted to let you know that I make this recipe at least once a month, and it’s one of my favorites. My husband likes it best when I substitute shrimp for the chicken, and in a fit of desperation, I’ve even substituted pork. I always wish there was more sauce, though, as I love the sauce! I try to always keep the ingredients on hand, as it’s an easy meal to make.
This makes me so happy, Natalie!! I am thrilled you love this dish!
What size can for the coconut milk? I’ve seen them in different sizes and I want to make sure I don’t use too much/too little
Hi Courtney, I used a 13.5 ounce can. Hope you love this!
YUM. I found this on pinterest – re-pinned it – and made it last night exactly as you outlined (minus the peanut oil) – DELICIOUS. and so fast, this is definitely going to be in our monthly dinner rotation! 🙂
YAY!! Thank you so much, Ali! So glad you liked this!
This recipe was amazing!! Thank you so much. Even my not-too-fond-of-curry husband loved it…and my 8 months old. I’m slowing making my way through all your recipes so keep ’em coming!
P.S. Great name!
Teagan! Ha, I do not see many people with my name let alone someone who reads my blog! I am so glad you guys liked this! Thanks so much for reading!
My taste buds forced me to add some salt ( I know, it’s bad, but don’t put the shaker on the table). I don’t know if my broccoli heads were bigger than the original, but I had way more broccoli to chicken ratio. Next time I’d add another breast of chicken. Live and learn.
LOL, I love salt! And honestly, I had more broccoli than chicken as well, but that is the way we like it. Glad you still enjoyes it!
This was so good! Next time we are going to add more coconut milk, because we like it a bit more liquidy. Very good flavor. I am Celiac, and easily found everything I needed GF. This is going in my recipe book. Thank you!
I am so glad you liked! Thanks for letting me know, I love to here when someone try’s things!
This recipe looks delicious. I have all the ingredients but the curry paste. Can I subsitute it for anything or leave it out completely? Thanks!
Just made this curry dish and it was great! It looked super easy and I LOVE most any kind of curry. True to form, I adapted to fit what I had in my fridge. I used cauliflower, broccoli, carrots and a bit of green pepper. Brown rice rounded the meal out. Thanks for making curry so accessible!
Hi! I made this for dinner tonight. We just got done eating and my mouth is on fire! It was delicious but a little too spicy for me. I’ve never made curry at home before but I’m assuming its the curry paste? Any suggestions on how to cut the heat? Otherwise it was delicious!
Thanks!
I am so glad you like it! To cute down on the heat I would reduce the curry paste to 1 tablespoon, hopefully that should be less spicy! Enjoy!
Hi Tieghan
I am making the curry right now. Ben and Gabe are so excited. I’ve never made anything like this before. But I have to tell you that your taquitos were a huge hit. I made them when we were out in Colorado and then again for the super bowl. Definitely a crowd favorite. I also made your Triple Chocolate Cake Balls for our Sunday dinner with the grandparents. I told them they had a secret ingredient but no even came close to guessing avocado, even after I told them it was something green. Everyone really enjoyed them and they were so different from the desserts I usually do. Thanks for the amazing recipes, it’s been fun trying new things. Tell your family hello. Hopefully we’ll be see you all soon.
Thanks so much for giving my recipes a try and for reading!! I will try and keep the recipes coming! I hear Gabe likes chocolate! Thanks again for reading and I hope to see you guys soon!