Whole30 Curry Coconut Chicken with Mango Salsa

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant, creamy curry-style dish with coconut milk and ginger, served with a sweet-tart mango salsa for balanced flavor. This Indian chicken recipe, ready in about 33 minutes, pairs chicken breast, coconut milk, and ginger for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 12 oz chicken breast
• 3/4 cup coconut milk
• 1 tbsp ginger
• 1/2 cup mango
• 1/4 cup red onion
• 1/2 lime
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 2 tbsp fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Slice chicken breast into 1-inch strips, season with 1/2 tsp sea salt, and set aside. Finely mince 1 tbsp ginger and 1/4 cup red onion.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced ginger and red onion, sautéing for 2 minutes until fragrant and softened.
3. Step 3: Add chicken strips and cook for 4 minutes per side until golden, then stir in 3/4 cup coconut milk, 1/2 tsp cumin, and 1/4 tsp turmeric. Reduce heat to low, cover, and simmer for 10 minutes until chicken is cooked through.
4. Step 4: While chicken cooks, dice 1/2 cup mango and mix with 1/2 lime juice, 1/4 cup red onion, and 2 tbsp cilantro. Serve curry over rice (optional) with mango salsa spooned on top.