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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.
Adding this to our weekly rotation. So easy to make. We definitely struggled to get the sauce to thicken but just increased the heat and let it simmer for a while- I planned on this after reading the comments before hand so we added the coconut milk and broccoli earlier than instructed so that that chicken didn’t overcook.
Hey Maddy,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
Really easy and fast recipe.
Me and my husband liked the taste. Paired perfectly with rice and Nan. I will make it again.
Hey Serena,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
Delish! Loved the mango for a sweet and cool contrast. The sauce thickened nicely for us. Will make again!
Hey Annette,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
This meal was INCREDIBLE! My daughter who “hates” coconut & curry had two servings! My husband & son went crazy over it. I used yellow & orange peppers instead of broccoli (the broccoli I served on the side with plenty of that sauce!) I also don’t care for mango, so I made peach salsa with lime! It was the perfect contrast to the chicken. Another HBH Hit! ?
Hey Katia,
LOL awesome!! So glad you all enjoyed the recipe, thanks a lot for trying it out! xTieghan
This recipe was delicious! My only issue, similar to another reviewer, is that I could not get the sauce to thicken, even after 20 minutes of simmering. At that point, I transferred as much of the sauce as possible to another pan to simmer it more so that I could avoid overcooking the chicken and broccoli. It took a total of 30 minutes to thicken. The only thing I did differently was use powdered ginger. I wonder if it has something to do with the type of canned coconut milk (I used Trader Joe’s).
Hey Emma,
Thanks so much for giving the recipe a try! Sorry to hear the sauce took so long to thicken. Maybe your simmer was not quite as high as mine? xTieghan
Absolutely! Thank you so much for replying! I’ll make it again, but will maybe try a different kind of coconut milk or maybe even just use less. It was rapidly boiling, as I didn’t reduce the temperature from medium-high, so I don’t think that was the issue either.
I’m making this but there is no mangoes on the ingredient list!
Hey Kathryn,
The mango salsa is optional which is why it is listed as part of the recipe notes:) Please let me know if you have any other questions! xx
This is a great “beginner” curry for cooks and for little eaters. So so good and so quick and easy to make. The only adjustment I made was the addition of more salt. It definitely needs it and pulls out the flavors so much better after adding. I’ve never made an HBH recipe I haven’t liked!
Hey Amy,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
Is it supposed to be 2 whole heads of garlic or 2 cloves of garlic?
Hi Ana,
For this recipe, you will want to use 2 cloves of garlic:) Please let me know if you have any other questions! xTieghan
The recipe seems to be missing the ingredients in the list for the mango salsa…?
Hey Elizabeth,
The mango salsa is option and not originally part of the recipe which is why it is located within the recipe notes:) xTieghan
I loved this recipe but I couldn’t get the sauce to thicken up. Any suggestions?
Hey Danielle,
Thanks for trying the recipe! Sorry to hear your sauce didn’t thicken. Was there anything you may have adjusted? I would say to try simmering the sauce longer. I hope this helps! xTieghan
I went for the lower amount of curry paste for my little eaters but made up for it with extra tomato paste and everyone ate it right up! Delicious with the mango salad and we added red cabbage for more color and crunch. Great family meal!
Hey Courtney,
Fantastic!! Thanks for sharing your feedback and trying this recipe out, I love to hear that it was enjoyed! xTieghan
This is absolutely *** delicious!!! 😉
Gluten and dairy free and just perfect! Sometimes it’s hard to find recipes that my whole family will eat with me being the only one gf/df.. This is a winner! Thank you!!!!!
Hey Crystal,
Happy Tuesday! I am so glad this recipe was enjoyed by your family, thanks so much for making it!! xx
A perfect summer curry, especially when it’s too hot to do any oven recipes! I loved way the fresh mango complimented this dish. Sauce was light and delicious!
Hi Katherine!
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! Happy Tuesday! xx
My first time making a curry and my British fiancee absolutely loved it!!! Absolutely delicious…. Thank you!
Hey Marnie,
So glad to hear this recipe was a winner, thanks so much for making it! xTieghan
I made this last night after looking at it for a week thus craving it. Perfect for a 91 degree in Seattle without AC. No oven needed. The mango salsa with it was such a perfect contrast. Only omission was broccoli…husband is not a fan. Served a Caesar instead. Loved it so much I passed it on to others.
Hey Valerie,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
Lovely, mild curry that was easy and quick to make. I served it with some naan and couscous. My kids said it was a “definitely make it again”!
Hey Kelly! I appreciate you making this recipe, thanks for sharing your feedback! xTieghan