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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 know this is an older recipe, but you left the mango out of the ingredients. no big deal. it’s on my menu for wednesday!
Hi Janet,
Thanks for your comment and letting me know! I hope you love the recipe! xTieghan
I know this recipe is several years old but I wanted to stop in and say it is one of the most frequently used and requested recipes in our household! My fiancé loves it. 🙂
I follow the recipe basically to the letter and serve with brown rice. Sometimes I throw in some extra chili oil for a little more kick but that’s it!
Thanks for the recipe staple!
Hey Caitlin,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
I only have green curry right now. Do you think it would make a significant difference or do you recommend I get red curry paste? 🙂
HI! I am curry green curry will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Love this recipe!!! How could you make this using an instant pot?
HI! Add everything to the instant pot and cook on high pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How many servings is this recipe?
This will serve about 4. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
We made this for dinner last night, I replaced chicken with tofu and added soaked cashews for some extra textures. It’s pretty good but it tastes like something is missing. Added some salt and pepper but I think next time I’ll be experiencing with more spices to figure out what else should be added so it doesn’t taste so bland.
Glad you enjoyed it. Love the idea of adding more spices! 🙂
This recipe is absolutely delicious! Followed it as directed, and it turned out quite amazing. My husband shared it could use a little heat, but it was the right amount for me.
That is so awesome! I am so glad it turned out perfect for you, Katie! Thanks!
Made this today and it is delicious! So easy and flavourful. It was a hit at the table.
Yay, so happy you liked it Leah, thank you!
This basic curry is a wonderful base to explore different veggies and protein types. A hit with the husband. Thank you!
So happy you two liked it, thank you!
I made the recipe just how it said but I found it to be really underseasoned and missing depth of flavor.
Hmm, I am really sorry about that. You can always adjust the flavors to your liking. Thanks!
I stumbled upon this pin today. Just made this recipe for dinner tonight, and we loved it! I try to make a good curry at least once a week and this one was a great, quick option. The broccoli was delicious. I subbed half a cup of Greek yogurt for the corn starch and it was liquidy but still delicious. I love your blog, I’ll be making more of your recipes very soon 🙂
So happy you love the recipe, thank you!
amazing taste – my guests went back for thirds
That is awesome, thank you! Have a great weekend!
Do you think turkey fillets would taste okay with this recipe?
Yes, I think they would be great!
I made this on Saturday and thought it was easy and very yummy! I featured the recipe on my blog where I write about trying out ideas I find on Pinterest. Check it out! https://iampinderella.wordpress.com/2015/11/24/super-simple-coconut-curry/
This was delicious! I added an extra tablespoon of curry paste and a hint of salt. DELISH. Was I supposed to use sweetened or unsweetened coconut milk? I used unsweetened.
So happy you loved this, thanks!! I always use unsweetened coconut milk.