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Mango and Coconut Chicken Curry paleo dinner recipe lunch

Creamy Mango Coconut Chicken Curry (Paleo)

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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 and Coconut Chicken Curry paleo dinner recipe lunch
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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 minutes
Cook Time30 minutes
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.

Mango and Coconut Chicken Curry paleo dinner recipe lunch

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Prawn, Mango & Guacamole Collard Wraps (Paleo Lunch Idea)

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If I’m heading out for the day and need to take a packed lunch, a Paleo-friendly wrap is almost always my go-to. They’re quick to put together, easy to transport, and the possibilities for filling combinations are endless. In this version, I’ve used collard leaves as the wrap base, which are incredibly sturdy, hold up well in transit, and add a subtle earthy taste that pairs beautifully with the sweet, spicy, and creamy ingredients tucked inside.

With fresh prawns, juicy mango, and creamy guacamole wrapped in a collard leaf, this recipe brings together contrasting textures and vibrant flavours in every bite. There’s savouriness from the prawns, sweetness from the mango, creaminess from the avocado, and a gentle kick from lime and chilli. It’s light, refreshing, and incredibly satisfying — a perfect example of how eating Paleo doesn’t mean sacrificing taste or convenience.

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5 from 1 vote

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

Enjoy these refreshingly spicy prawn, mango, and guacamole collard wraps. A perfect Paleo-friendly lunch that's easy to make and bursting with flavour.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: Paleo
Keyword: Spicy Prawn Mango Guacamole Collard Wraps
Servings: 4 Serves
Calories: 250kcal
Cost: $20

Equipment

  • Chopping Board
  • Mixing bowls
  • Cocktail sticks

Ingredients

  • 300 g cooked and peeled prawns
  • 1 large ripe mango, diced
  • 10 cherry tomatoes quartered
  • 1 carrot grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli deseeded and finely chopped
  • 1 clove garlic crushed
  • Salt and black pepper to taste
  • 4 x large collard leaves

Instructions

  • Prepare the Filling: In a bowl, toss together the prawns, diced mango, quartered tomatoes, and grated carrot.
  • Make the Guacamole: In a separate bowl, mash the avocados with lime zest and juice, chopped spring onions, finely chopped chilli, and crushed garlic. Season with salt and black pepper to taste.
  • Assemble the Wraps: Lay the collard leaves flat on a chopping board. Divide the prawn filling evenly among the four leaves, then add a generous spoonful of guacamole on top of each.
  • Roll the Wraps: Carefully roll up the collard leaves to form wraps. Secure them with cocktail sticks to hold them together.
  • Serve: Enjoy immediately or pack for a delicious and healthy lunch on the go.

Why Collard Leaves Make the Best Paleo Wraps

When it comes to ditching conventional wheat-based wraps, collard leaves are a standout option. They’re strong enough to hold substantial fillings, flexible enough to roll, and naturally packed with nutrients. Rich in vitamins A, C, and K, as well as calcium and fibre, they’re far more than just a container — they’re a healthy upgrade that complements your meal without getting in the way of the flavours inside.

Unlike some leafy alternatives (looking at you, iceberg lettuce), collards don’t fall apart or turn soggy. You can steam or blanch them lightly for easier rolling, or use them raw if you prefer a bit of crunch. Either way, they make for a portable, Paleo-perfect lunch option that holds up beautifully in your lunchbox or cooler bag.

The Magic of Prawns, Mango, and Guacamole

Let’s talk about what’s inside. This wrap isn’t just healthy — it’s packed with contrasting flavours and textures that make it genuinely exciting to eat.

  • Prawns: A fantastic lean protein source, prawns are quick to cook, low in fat, and rich in nutrients like selenium, iodine, and vitamin B12. They add a delicious savoury flavour and a satisfying bite to the wrap.
  • Mango: The natural sweetness of mango brings a tropical flair and balances the savouriness of the prawns beautifully. Mango is also loaded with antioxidants and vitamins, particularly vitamin C and beta-carotene.
  • Guacamole: Avocado delivers creaminess and richness while adding heart-healthy monounsaturated fats and fibre. A squeeze of lime and a sprinkle of salt lift the guac even more, while chilli adds optional heat.

The combination is not just delicious — it’s deeply nourishing. You’ve got protein, good fats, fibre, and loads of vitamins in a single, hand-held meal. It’s the kind of lunch that leaves you energised rather than sleepy, and because it’s grain-free, it won’t weigh you down in the afternoon.

Tips for Assembling the Perfect Wrap

To get your wraps just right, a few simple tips make all the difference:

  • Trim the stems: Collard leaves have thick stems that can make rolling difficult. Carefully trim the stem with a sharp knife to make the leaf more pliable without tearing it.
  • Layer strategically: Start with a base layer of guacamole to help hold everything together, then add your prawns and mango. This prevents the wrap from falling apart when you roll it.
  • Don’t overfill: It’s tempting to stuff your wrap full, but too much filling makes it difficult to roll and more likely to split. Stick to a moderate amount and roll tightly.
  • Wrap in paper: For extra security (especially if packing for later), roll the finished wrap in parchment or wax paper to hold its shape. You can secure it with string or a rubber band for easy transport.

Substitutions and Variations

One of the joys of this recipe is how adaptable it is. If you don’t have prawns on hand or simply want to switch things up, here are some great alternatives:

  • Swap prawns for grilled chicken, leftover roast meat, or even smoked salmon.
  • Use grilled peaches or pineapple instead of mango for a different take on the sweet element.
  • Add shredded red cabbage, cucumber ribbons, or fresh coriander for crunch and colour.
  • If you want a vegetarian version, try mashed boiled egg or roasted sweet potato with guacamole and mango.

As for the wrap itself, if collard greens aren’t available in your area, cabbage leaves (lightly steamed), large spinach leaves, or even nori sheets can work well. The important part is choosing something sturdy enough to hold the filling and flexible enough to roll.

Perfect for Meal Prep and Day Trips

These wraps are ideal for taking on the go. Whether it’s a beach day, a picnic, or a road trip, they’re compact, neat, and don’t require any heating. If prepping in advance, store your fillings separately and assemble just before eating to keep everything fresh and prevent sogginess.

You can also make a few wraps in the morning and keep them in a lunchbox with an ice pack — they’ll be perfectly chilled and ready to enjoy by lunchtime. For maximum crunch, pack some extra veggies or Paleo crackers on the side.

Why This Wrap is a Standout Paleo Lunch

So many store-bought wraps are heavy on processed grains, low in nutrients, and full of fillers. This recipe flips the script by putting real, whole ingredients front and centre. It proves that healthy eating doesn’t have to be boring — and that even a quick lunch can feel like something special.

With each bite, you get a perfect mix of taste and texture: savoury prawns, juicy mango, rich avocado, and the satisfying bite of collard greens. It’s a meal that feels indulgent without any of the downsides of conventional fast food. Plus, it fits beautifully into a grain-free, dairy-free, and gluten-free lifestyle.

Your Turn

Do you often make Paleo-friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else entirely? I’d love to hear your go-to combinations — and if you try this one, let me know how it turns out!

Collard wraps like this are a reminder that simple food can be beautiful, nourishing, and endlessly creative. You just need the right mix of ingredients, a few clever tips, and the willingness to experiment.

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

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