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Mango and Coconut Chicken Curry paleo dinner recipe lunch

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.

Print Recipe

5 from 1 vote

Mango Coconut Chicken Curry

This Mango Coconut Chicken Curry is a creamy and fruity Asian-inspired dish, perfect for those who prefer a milder curry. Enjoy the anti-inflammatory benefits of ginger and turmeric, combined with the delicious flavours of mango and coconut.

Prep Time20

Cook Time30

Course: Dinner

Cuisine: Asian, Indian, Paleo

Keyword: Creamy Chicken Curry, Healthy Curry Recipe, Mango Coconut Chicken Curry, Non-Spicy Curry, Paleo Chicken Curry

Servings: 4

Calories: 450kcal

Cost: 25

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.

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Where Does Your Fish Really Come From?

4 Comments

Living on a great big island surrounded by the sea, I had always assumed the fish sold in Australia would be, well, Australian. If not Australian, perhaps from neighbouring New Zealand?

I was horrified in my local supermarket (the photos are from Coles, but Woolworths was a similar story) to look at the frozen fish on offer – I couldn’t find a single offering of Australian or New Zealand fish! It was also quite hard to even see the origin, as it seemed to be almost hidden on the labelling.

The one pack that had New Zealand fish was “made” in China. I want to eat local fish – and if it’s being shipped halfway around the world (and back) to be “made”, that raises a lot of questions in my mind about the manufacturing process, freshness, control and quality.

The fish in the photo are labelled as being from (or made in) Vietnam, Malaysia, China – or more worryingly just “from local and imported ingredients”. For all the good that last label does, perhaps the local ingredient is the packaging they come in – and imported could mean absolutely anywhere!

Fish is something I’m particularly concerned to source well. After the Fukushima nuclear disaster in Japan, record levels of radiation have been found in local sea life. I just don’t want to eat food that might contain radio active material. A reasonable request?

There are also issues around differing mercury levels in different oceans – and the whole argument around farmed fish and sustainable fish. It is really important to know exactly what you are eating and where it is from.

Ideally we would all catch our own fish, or failing that go to a fish market or monger. But unfortunately, sometimes we’re busy working and need to rely on other sources for our food. For something as simple as fish, I would love to be able to buy local, in my local store – and to be confident about it’s origin, freshness and past!

I’d love to know where you get your fish – and if you’d ever buy frozen? Does the source of your fish worry you, as much as it does me?

How to Choose Better Fish in Australia

If you're trying to eat more consciously, especially within the Paleo framework, fish is one of the most beneficial foods you can include. But that benefit quickly vanishes when the fish you're buying is riddled with unknowns—questionable origins, vague labelling, or long journeys that compromise its quality. So how do you source fish that aligns with both your health values and ethical concerns? Let’s explore the practical steps you can take to ensure you’re choosing better, cleaner, and more sustainable fish.

Understanding Seafood Labelling in Australia

In Australia, labelling laws for seafood are often a source of frustration for consumers. Unlike fresh seafood at a fish market or deli counter, packaged and frozen seafood is not legally required to disclose the country of origin in a clearly visible format. While businesses must include country-of-origin labelling, it’s often in small print or hidden on the back, and processed or mixed-origin products can use vague statements like “local and imported ingredients.” This doesn’t help consumers who want to avoid fish imported from regions with lower safety and environmental standards.

What’s worse is the deliberate opacity in the processing chain. A product might be “caught in New Zealand” but “processed in China,” which raises many questions about how the fish was handled, stored, and altered along the way. If you're buying fish for its health benefits, this convoluted journey could be undermining your intentions.

Why Local and Wild-Caught Really Matters

When it comes to seafood, “local” often means fresher, more transparent, and better regulated. Australia and New Zealand both have strong fisheries management systems and relatively low contamination risks compared to some overseas suppliers. Wild-caught fish from clean waters are less likely to have accumulated heavy metals or environmental toxins like PCBs or dioxins.

Farmed fish, depending on where it's raised, may be fed unnatural diets, treated with antibiotics, and housed in overcrowded conditions. In contrast, locally caught wild fish tend to be richer in omega-3s and free from the harmful additives used in some overseas aquaculture operations.

What to Avoid When Buying Fish

Generic labelling: Avoid packages that say “from local and imported ingredients.” That’s code for “we don’t want to tell you.”
Multiple countries listed: If you see two or more countries mentioned, it often means the fish was caught in one country and processed in another, usually to save money.
“Made in” vs “Product of”: “Made in” often refers to where processing occurred, not where the fish was caught. Always prefer “Product of Australia” when possible.

Best Fish Choices in Australia

If you want to buy smarter, here are some fish varieties that are typically considered safer, more sustainable, and paleo-friendly within Australia:

Australian wild-caught salmon: While rare, it can occasionally be sourced fresh. More often, opt for wild Alaskan if it's available and clearly labelled.
Barramundi: A great Aussie favourite, barramundi is often farmed in Australia under higher standards than imports. Look for “Australian-farmed” on the label.
Flathead and whiting: These are commonly caught in local waters and available fresh at fishmongers or markets.
Sardines: Small oily fish like sardines are often sustainably caught and have lower mercury levels due to their size and short lifespan. South Australian sardines are particularly good.

Tips for Finding Quality Fish Locally

You don’t always need to shop at a high-end fishmonger to find decent fish. Here are some tips for sourcing better fish even when shopping at mainstream retailers:

Shop at the deli counter, not the freezer aisle. You can ask questions and usually find more accurate country-of-origin information.
Check your local farmers’ markets. Coastal regions often have stalls run by local fishermen or co-ops.
Ask your fishmonger. A good fishmonger will always be upfront about the source and freshness of their stock. If they’re vague, it’s a red flag.
Read the fine print. Yes, it’s annoying. But turning over the packet might be the only way to find out where the fish truly comes from.

When You Really Need Frozen Fish

Sometimes, frozen is the only option—especially if you live inland or need something that will keep longer. In this case, your best bet is to choose products labelled “wild caught” and “product of Australia or New Zealand.” Avoid fish that’s been breaded, seasoned, or pre-cooked, as these often include processed oils, wheat, and mystery ingredients.

Vacuum-sealed frozen fish with clear catch information can still be a good compromise. Look for packaging that includes the species name, catch method (like line-caught or trawled), and catch area. If it’s MSC (Marine Stewardship Council) certified, that’s another reassuring sign.

The Bigger Picture: Sustainability and Food Sovereignty

Supporting local fisheries is about more than just your health—it’s about sustainability, employment, and reducing your carbon footprint. Buying Australian or New Zealand seafood helps ensure money stays in the local economy, supports responsible environmental practices, and reduces the food miles your dinner travels.

When we outsource food production to countries with looser regulations, we lose control over quality, labour standards, and ecological impacts. Choosing locally caught fish is a small but powerful way to vote with your dollar for a better food system.

Have You Checked Your Own Freezer?

If you're feeling curious, take a look through your freezer or pantry and see where your fish products really come from. You might be surprised how little you know about their origins. Next time you're at the supermarket, make it a point to compare the labels and see just how much information is being kept vague or hidden.

Real food, like fish, should be simple. It should be something we can trace back to its source, something we can feel good about feeding to our families. The next time you’re shopping, consider this: if you wouldn’t drink water from an unlabelled bottle, why eat fish from an untraceable source?

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Keeping It Paleo Whilst Travelling – Indonesia

5 Comments

I had intentions of being 100%, strict Paleo on my recent trip to Indonesia. However, it’s all very well deciding that in advance, but when I actually arrived in Indonesia, things didn't go quite to plan…

As I was travelling to lots of different, rural places in Bali, Lombok and the Gili Islands, food options could be quite limited. Most of the places I stayed offered breakfast options of things like pancakes (with banana or pineapple and topped with honey), fresh fruit (mango, papaya, pineapple and other tropical fruits) and toast and a boiled egg.

My initial approach was to order breakfast from the lunch menu – paying extra to get fish and vegetables, or eggs with a side of chicken and veg. This took quite some explaining and was met with some very baffled expressions. Unfortunately, after a few days I was struck down with the dreaded “Bali Belly” (if you don’t know, I'm sure you can guess!). It then occurred to me I was going against my first rule of travelling:

Eat what the locals eat!

I've travelled all around Asia following this rule and have never been ill. I've always noticed that the tourists who don’t try local food, but order Western dishes are usually the ones to fall ill. I guess because Western food that is rarely ordered, so it doesn't have such a quick turnaround. So, I prioritised “eating local food” above “eating Paleo”. In practice, this mainly meant including rice, as this is such a staple in Indonesia (and Asia generally). I also started to eat a lot of fruit – where as usually I only have one or two pieces a week.

Fortunately the food in Indonesia has a few important differences from a lot of Western food. Everywhere I went, the food was local. I had fish a few times, sitting by the lake or overlooking the sea that the fish came from. The rice came from the rice paddies next door. The eggs, from the hens that were roaming around next to where I ate. I was also very impressed to find that most food is cooked in coconut oil; but not shop bough coconut oil – home made coconut oil!

My Favourite Indonesian Paleo-ish Dishes

A great Indonesian dish that I had often was Satay. This is meat skewers, cooked over coals and flavoured with local herbs and spices and served in peanut sauce. So whilst the peanut (legume) sauce is not Paleo, the principles of the dish clearly are.

Soy is also quite strongly featured, as tofu or tempe – and whilst it is traditionally prepared (certainly not processed), it was easy for me to steer clear of it.

Despite the rice, I had Nasi Goreng (fried rice), several times, leaving the prawn crackers uneaten. Another popular local dish I enjoyed was Gado-gado, which literally means a mix. It contains lots of local vegetables and a peanut sauce with some delicate herbs and spices. I found quite a few dishes, such as Opor ayam, that were along the lines of a chicken curry – in coconut milk – a great Paleo option.

Whenever fish was offered, I found that a great option, as the whole fish was served, and they were locally caught instead of farmed and imported. Pepes Ikan is a great fish dish cooked in a banana leaf.

I really enjoyed the opportunity to try different fruit, that isn’t so readily available at home. Rambutans are a little like Lycees and were grown almost everywhere. I also tried jack fruit, snake fruit and fresh papaya.

So, my strategy of eating like a local worked well from a short-term health perspective in that I avoided food poisoning. But I found the change of diet hard going. On my Paleo diet, I can go for a long time before I get hungry, as my blood sugar levels remain stable. When I started to introduce so many (relatively) carbohydrates, I found that I would become extremely hungry and shaky – and have to eat every few hours – a clear indication of a drop in blood sugar levels. As much as I enjoyed trying so many local foods, it was good to return to my normal World, where I'm fortunate enough to be able to eat what I want to eat based on Paleo, rather than what is available.

Can You Really Stay Paleo While Travelling in Indonesia?

Travelling on a Paleo diet through Indonesia is all about flexibility, local knowledge, and a little bit of grace. While it might not be possible to stay 100% strict Paleo — especially when rice and fruit are such daily staples — making thoughtful choices can still support your health and energy.

One of the best things about eating in Indonesia is the freshness and origin of the food. Whether it's fish caught that morning, vegetables grown in nearby gardens, or eggs from chickens scratching around by the roadside, it's a far cry from the packaged and processed foods common back home. Cooking in homemade coconut oil is an added bonus you won’t find in many other destinations.

If you’re travelling in Asia and want to stay Paleo-ish, focus on eating local, avoiding seed oils and processed snacks, and keeping your meals simple. A few days of relaxed rules won’t undo the bigger picture of your Paleo lifestyle.

Have you tried to keep it Paleo in Bali, Lombok, or elsewhere in Southeast Asia? Share your experiences — and your best travel food hacks — in the comments below!

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