Coconut Mango Chicken Curry with Cauliflower Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A creamy, mildly spiced chicken curry made with coconut milk and ripe mango, served over cauliflower rice for a tropical Whole30 dinner. This indian-inspired whole30 (whole30, gluten free) ready in about 35 minutes pairs coconut oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 can (13.5 oz) coconut milk (full fat)
• 1 cup ripe mango, peeled and diced
• 4 cups cauliflower rice
• 1/4 cup cilantro leaves, chopped
• 1 tbsp lime juice
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground turmeric, and 1 tsp ground coriander; cook for 1 minute until fragrant.
3. Step 3: Add 1 lb boneless, skinless chicken thigh pieces and cook for 5-6 minutes, stirring occasionally, until chicken is lightly browned.
4. Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk and bring to a simmer. Add 1 cup diced ripe mango, 1 tsp sea salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until sauce thickens and chicken is cooked through.
5. Step 5: While curry simmers, heat a separate pan over medium heat. Add 4 cups cauliflower rice and sauté for 5 minutes until tender but firm. Remove from heat, then stir in 1/4 cup chopped cilantro and 1 tbsp lime juice.
6. Step 6: Serve the coconut mango chicken curry over the cilantro lime cauliflower rice immediately.