Simmered Curried Chicken with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in aromatic curry spices, served over rice with a sweet-tart mango salsa for a vibrant, balanced meal. This indian ready in about 55 minutes pairs chicken breast, curry powder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.5 (11 ratings) Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Cut 1.5 pounds boneless, skinless chicken breasts into 1-inch cubes. Toss with 2 tablespoons curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
  2. Step 2: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until golden. Add 3 minced garlic cloves and 1 tablespoon minced ginger, and cook for 1 minute until fragrant.
  3. Step 3: Add the coated chicken to the pot and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
  4. Step 4: Pour in 1 can coconut milk and 1 diced tomato. Bring to a simmer, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through.
  5. Step 5: While chicken simmers, prepare salsa: combine 1 cup diced mango, 2 tablespoons chopped cilantro, and juice of 1 lime in a bowl. Stir to combine.
  6. Step 6: Serve the curried chicken over 2 cups cooked rice, topped with 1/2 cup mango salsa.

Frequently asked questions

How long does Simmered Curried Chicken with Mango Salsa take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Curried Chicken with Mango Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Simmered Curried Chicken with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Curried Chicken with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Curried Chicken with Mango Salsa?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes