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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.
This recipe is awesome, we loved it and will definitely make it again.
Hi Sarah,
Awesome!! Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Sunday! xx
This is probably one of the quickest of Tieghan’s recipes but with all the flavour! It really is a simple curry dish but wow – does it ever deliver on the delicious factor! Even my picky 13-year old ate every bit. I added a touch of turmeric to the sauce because I love the flavour and colour of turmeric and otherwise followed the recipe as is. As Tieghan would say, “it’s so simple and so delicious” and that is exactly true for this recipe. Thank you for sharing, Tieghan! Will be adding this to my dinner rotation (most of which is filled with your recipes already, LOL!)
Hi Samantha,
Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan
This was so easy and delicious. I never would’ve thought to add the mango topping. I also think this would be great with eggplant from my garden.
Hi there,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
I used a nectarine instead of mango and added avocado. It was amazing!
Hi Sue,
Such a great idea!! Thanks for giving the recipe a try and sharing your feedback! Happy Friday! xTieghan
so delicious, nutritious, and quick to put together!
request: could the ingredients for the salsa be added to the main ingredient list? I didn’t notice it below the instructions when I was grocery shopping, and for sure want to make that too next time we have this for dinner. thanks!
Hi Nina,
So glad to hear you enjoyed the recipe, thanks for making it!! Yes, I can move those:) Have a great weekend! xx
Another winner! I had yellow curry paste on hand, so used it instead of red, still so delicious!
Hey Marie,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
Made this tonight…really good. Unexpected company dropped in so I chucked in more broccoli and everybody loved it.
Had to smile at the ’30 minutes prep time’. Ten minute in someone came up from the lake with a bloody toe, demanding crazy glue. Five minutes later the 6-year old shrieked for me – spider in the bathroom. Then my husband needed a file…this is a very forgiving recipe. And delicious.
You brightened our day again…thank you! Hope this recipe is in your new book.
Hey Pauline,
LOL…prep time when you’re solo:) Thanks so much for trying this recipe out, I am so glad it was a hit! Happy Thursday! xx
Made this and love all the flavors. I used thighs, and topped with Tieghan’s leftover mango/peach salsa. Soooo good! Don’t skip out on the mango topping!! I also added a little bit of fresh basil. Another amazing and flavorful recipe!
Hey Candice,
Happy Thursday! Thanks a lot for making this recipe, I love to hear that it was enjoyed!! xTieghan
This was delicious! I used cubed firm tofu instead of chicken. Didn’t have mango for the topping but definitely trying that next time. Thanks for a great and easy recipe!
Hey Amy!
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)
This is delicious! We subbed the chicken for shrimp and really enjoyed. Definitely making this a staple weeknight meal since it’s so easy.
Hey Bethany,
Thanks for making the recipe, such a great idea to use shrimp! So glad to hear it was enjoyed! xx
I made this tonight and it was amazing! I omitted the mango topping and added red and yellow capsicum. So tasty!
Hi Mal,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Made this for dinner tonight. It was absolutely delicious! Followed recipe but didn’t do the mango topping. I added carrot strings, onions, and red peppers with the broccoli to increase the veggies. Very tasty! Loved the red curry paste. I used 3TBS , just right. And was so simple to make. Thanks for another winner!
Hi there,
Thanks for making the recipe and sharing what worked well for you, glad to hear it was enjoyed:)
Thanks, Tieghan! I received rave reviews from everyone tonight in connection with this recipe. It was a big hit! I did not have any tomato paste, so I omitted that one piece. Thanks again!
Love to hear this Renee, thanks so much for making this recipe!! Hope you’re having a great Wednesday!! xTieghan
Is there an alternative option for coconut milk that would still work for this recipe? I’m not a big fan of coconut flavor but I know it’s an important part for the flavor of the dish, any suggestions on something else to try instead?
Hi Jenny,
Any other milk that you enjoy will work for you! Please let me know if you give the recipe a try, I hope you love it! xx
Whats with the lack of Mango in ingredients list? Also you call for 1/2 cup cilantro to add to chicken and sauce, yet sesame mango topping says 1 cup. Very confusing.
Hi Jeff,
The mango topping is a completely separate recipe and totally optional:) You can follow all of the measurements for the mango topping and the chicken based on their own recipes. Pleas let me know if you have any other questions!
Gotcha. Didn’t realize they were 2 separate ingredients lists. Thanks for clarifying! I was bummed out because I got all the ingredients from the list, but was missing the special sauce 🙂
So sorry!!