Sweet Mango Chicken Curry with Coconut Milk | Fruity, Creamy & Healthy

Fruity, sweet, and super easy to make! Today I’m showing you my Sweet Mango Chicken Curry with Vegetables and Coconut Milk – a perfect healthy meal with an exotic twist. 🥭🥥

I’m serving this delicious curry with fluffy rice, beautifully plated using a simple glass trick.

👉 Ingredients, instructions, and nutrition info are listed below!
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Cooking with Christoph
Enjoy your meal and happy cooking!

🧾 Ingredients (for 4 servings):
500 g chicken breast
1 tsp curry powder
Salt, pepper
2 carrots
1 large sweet potato
1 red bell pepper
1 mango
1 onion
1 garlic clove
2 tbsp olive oil
1 can coconut milk (400 ml)
250 g rice (e.g. jasmine or basmati)
1 tbsp chopped parsley for garnish
Water, salt for the rice

👨‍🍳 Instructions:
Prepare the chicken:
Cut the chicken into bite-sized pieces, season with curry powder and salt, massage well, and refrigerate to let it marinate.

Prepare the vegetables:
Peel the carrots, cut into strips, then into 2 cm pieces.
Peel and cube the sweet potato.
Clean and cut the bell pepper into bite-sized pieces.

Prepare the mango:
Cut along the seed, score the flesh in a grid pattern, flip it inside out, and cut out the cubes.

Finely dice the onion and garlic.

Sear the chicken:
Brown the chicken in hot olive oil until golden, then set it aside.

Sauté the onion and garlic:
In the same pan with some additional olive oil, sauté the onions until translucent. Add the pressed garlic and sauté briefly.

Add the vegetables:
Add the carrots and sweet potato and sauté for about 5–7 minutes. Then add the bell pepper and sauté briefly.

Season & deglaze:
Season with paprika powder, curry powder, and pepper. Sauté briefly (don’t over-roast to avoid bitterness), then deglaze with coconut milk. Rinse the can with a little water and add to the pan. Season with salt.

Let simmer:
Cover with a lid and let the curry simmer over medium heat.

Cook the rice:
Use a ratio of 1 part rice to 1.5 parts water. For example: 1 cup rice + 1 ½ cups water + a pinch of salt. Bring to a boil, cover, and let it simmer on low heat until the water is absorbed.

Tip: Rinse a glass with water before filling it with rice to easily unmold it for plating.

Finish the curry:
Add the chicken and mango cubes to the curry, mix well, and let it simmer on medium heat until everything is heated through and nicely blended.

Serve:
Unmold the rice onto the plate, serve the curry next to it, and garnish with chopped parsley.

🔍 Nutrition Facts (per serving, approx.):
Calories: ~540 kcal
Protein: ~30 g
Fat: ~20 g
Carbohydrates: ~55 g
Fiber: ~6 g
(Estimated values, may vary slightly based on specific ingredients)