This is one of my favorite paleo recipes. Okay, I have a lot of favorite paleo recipes. I can’t help it! They are all so good!
This particular recipe combines s few of my favorite things: mango, coconut, and curry. I love Indian food! Pretty much every birthday dinner is at a Indian restaurant. I love the spices, and the rice, and the naan, the mango lassi, and the samosas. So many good flavors in Indian cooking. So now that I’m going paleo I am searching desperately for curry dishes that follow those guidelines. A lot of Indian and curry recipes are made with yogurt and served over rice, but if you replace the yogurt with coconut milk and the rice with cauliflower “rice,” making the transition to paleo isn’t that difficult!
This Mango Chicken Coconut Curry fits the flavor bill perfectly! Its creamy, sweet, and spicy. Honestly, I could eat the sauce with a spoon! Its fabulous as a dip for veggies, especially cucumbers. I could lick the bowl, its THAT good.
If you aren’t a spice lover, just use about 4 teaspoons of curry paste instead of all the other spices. I love spicy, so I added a ton of spices that aren’t called for in the original recipe.
Spicy Mango Chicken Coconut Curry
- 2 medium mangos, peeled, pitted, and separated – one chopped and one sliced in to thin strips
- 1 10oz. can of full fat coconut milk
- 4 teaspoons coconut oil
- 2 tablespoons spicy Indian curry paste
- 1 tablespoon curry powder
- 1 tablespoon Indian chutney powder
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 14 oz. boneless skinless chicken breast, cut into bite-sized chunks
- 4 medium shallots, sliced (optional)
- 1 large English cucumber, sliced
Place half the mango slices and the coconut milk into the bowl of a blender or food processor. Blend until smooth. Reserve until later.
In a large skillet, melt the coconut oil over medium-high heat. Once melted stir in the spices and cook until fragrant, about one minute. Add the chicken and shallots and cook until the chicken is done, stirring occasionally. Stir in the mango and coconut sauce and cook until heated through.
Serve with cauliflower “rice,”mango slices and cucumber slices.
Original recipe from AllRecipes.com