Creamy Mango Coconut Chicken Curry (Paleo)
If you're after a flavourful, nourishing, and creamy dish that doesn't rely on dairy or grains, this Mango Coconut Chicken Curry may just become your next go-to dinner. Inspired by South-East Asian flavours, this curry is mildly spiced and wonderfully aromatic, with a rich and fruity base that makes it particularly appealing to those who aren’t fans of fiery heat.
The combination of mango and coconut milk forms a naturally sweet and velvety sauce that pairs perfectly with tender chicken. Whether you’re cooking for a weeknight family dinner or serving guests, this curry delivers restaurant-quality flavour using clean, wholesome ingredients that support your Paleo lifestyle.
What Makes This Curry Special?
Unlike traditional curries that rely heavily on cream, sugar, or dairy-based yoghurt, this Paleo version gets its richness from full-fat coconut milk and the natural sweetness of ripe mango. The result is a curry that’s both indulgent and nutrient-dense. You’ll also benefit from the anti-inflammatory properties of ginger and turmeric, both of which feature prominently in this recipe.
It's warming and comforting, without being overpowering. This makes it an ideal choice if you're feeding children or guests who prefer mild, well-balanced spice. That said, if you like a bit more kick, there's plenty of room to adjust the seasoning to suit your palate.
Mango Coconut Chicken Curry
Equipment
- Large heavy-based pan
- Food processor
Ingredients
- 1 medium free-range chicken roasted and left to cool
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp coconut oil
- 1 ½ large onions finely chopped
- 4 tbsp olive oil
- 2 tbsp mild curry powder
- 1 tbsp turmeric
- 2 cloves garlic peeled and roughly chopped
- Small handful fresh coriander
- 100 g fresh ginger peeled and roughly chopped
- 2 large ripe mangoes
- 1 x 400 ml can coconut milk
- 400 ml homemade chicken stock
Instructions
- First, heat a large, heavy-based pan to a low heat. Lightly toast the cumin and nigella seeds for around a minute, until aromatic. Remove from the heat and set aside.
- Next, add the coconut oil to the pan and turn the heat up to medium. Add one of the onions, keeping the other half to one side. Cook for around 5 minutes until soft.
- Meanwhile, add the toasted spices to the food processor along with the remaining onion, olive oil, curry powder, turmeric, garlic, coriander, ginger, and the flesh from one of the mangoes. Whizz together to form a paste.
- Then, add the curry paste to the pan and gently simmer for 3-4 minutes to really release the flavours.
- Meanwhile, shred the meat from the roast chicken, using as much as you can from all of the bird.
- Pour the coconut milk and chicken stock into the pan, and then add the chicken. Stir well, and leave to simmer for 15 minutes.
- Finally, a couple of minutes before serving, dice the remaining mango and add to the pan. Stir well, and serve garnished with fresh coriander.
Why Use a Whole Chicken?
This particular version came together because I had a cooked roast chicken left over in the fridge. Using a whole bird brings added depth to the dish, thanks to the blend of light and dark meat. The dark meat remains juicy and flavourful, while the white meat soaks up the sauce beautifully.
Buying whole chickens is also a smart choice economically. You get more meat for your money and can use the bones to make homemade broth afterwards. That said, if you're pressed for time or simply prefer to use one type of meat, feel free to substitute with about 500–600g of boneless chicken breast or thigh. Just be sure to cook thoroughly before adding to the sauce if using raw meat.
Perfecting the Mango Coconut Sauce
The sauce is the heart of this curry. To get the best results, use a ripe mango that’s naturally sweet and fragrant. If you’re making this dish out of mango season, you can use frozen mango chunks—just thaw them before blending.
Here’s what gives the sauce its unique flavour profile:
- Mango: Adds natural sweetness and helps thicken the sauce.
- Coconut milk: Brings a creamy richness without needing dairy.
- Ginger and turmeric: Add warmth, colour, and anti-inflammatory properties.
- Garlic and onion: Provide a savoury base for the curry’s flavour.
- Lime or lemon juice: Balances the sweetness with acidity and lifts the dish.
You can blend the mango beforehand or allow it to break down slowly in the pan depending on the texture you prefer. If you want a completely smooth sauce, blitz it in a blender before returning to the pot.
Cooking Tips for Success
Follow these tips to make sure your Mango Coconut Chicken Curry comes out beautifully every time:
- Sauté your spices: Don’t skip this step. Heating spices in oil awakens their flavours and helps them infuse into the dish.
- Don’t boil the coconut milk: Keep it at a low simmer to preserve its creaminess and prevent separation.
- Taste as you go: Adjust the salt, acid, and heat levels at the end so they balance the sweetness of the mango perfectly.
- Rest the curry before serving: Let it sit for 5–10 minutes off the heat to allow the flavours to meld together.
Serving Suggestions
This Mango Coconut Chicken Curry is versatile enough to be enjoyed in many different ways. Here are a few Paleo-friendly options:
- Cauliflower rice: A light and fluffy base that absorbs the curry beautifully.
- Zucchini noodles: Add texture and keep the meal low in carbohydrates.
- Steamed greens: Such as bok choy, spinach, or broccoli for added fibre and micronutrients.
- Sweet potato mash: A richer, comforting side that balances the curry’s natural sweetness.
If you’re serving guests, garnish with a few fresh coriander leaves, a wedge of lime, and a sprinkling of toasted coconut flakes to enhance presentation and aroma.
Storing Leftovers
This curry stores wonderfully and actually tastes better the next day as the flavours continue to develop. Here’s how to store it:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.
- Reheat: Gently on the stovetop over medium heat, stirring occasionally. Avoid microwaving if possible to prevent uneven heating or sauce splitting.
This makes it an excellent candidate for meal prep. Simply divide into single-serve containers and store until you need a nourishing, ready-to-heat dinner.
Adjusting the Flavour to Suit Your Taste
Not everyone likes the same level of sweetness or spice, so here are a few tweaks you can try based on your preference:
- Spicier: Add fresh chilli or a pinch of cayenne pepper to the base.
- Less sweet: Use only half a mango or choose a slightly underripe one.
- More tang: A splash of extra lime juice at the end can cut through the richness.
- Creamier: Stir in a spoon of cashew butter for added body and fat.
This flexibility makes the recipe ideal for families or groups with diverse palates. It’s easy to adjust and almost impossible to get wrong.
Why This Curry Works for a Paleo Lifestyle
One of the best things about this Mango Coconut Chicken Curry is that it fits effortlessly into a Paleo lifestyle. It’s completely free from grains, dairy, refined sugar, and processed ingredients. Instead, it celebrates natural flavours from whole foods that nourish your body and satisfy your cravings.
The coconut milk provides a great source of healthy fats, while the mango adds natural sugars without needing anything artificial. The chicken gives the dish plenty of protein to keep you full and fuelled. Add in the healing power of ginger, turmeric, and garlic, and you’ve got a balanced, flavourful meal that truly supports your health.
Final Thoughts
This Paleo Mango Coconut Chicken Curry is more than just a meal—it’s a celebration of real food, bold flavours, and nourishing ingredients. Whether you’re looking for a new way to use leftover roast chicken or simply craving something rich and comforting, this recipe is one you’ll come back to often.
Don’t forget to share your version in the comments or on social media—I'd love to see how you made it your own. And if you’re hungry for more easy and delicious Paleo meals, make sure you’re signed up to the newsletter for weekly inspiration.
Really enjoyed this curry! The combination of mango and coconut gave it a lovely flavour