Whole30 Curry Coconut Chicken with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy curry-style dish with coconut milk and ginger, served with a sweet-tart mango salsa for balanced flavor. This indian-inspired chicken ready in about 33 minutes blends chicken breast, coconut milk, ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 3.9 (12 ratings) Prep: 15 min Cook: 18 min Serves 2 Indian cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Whole30 Curry Coconut Chicken with Mango Salsa take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Whole30 Curry Coconut Chicken with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Whole30 Curry Coconut 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 Whole30 Curry Coconut Chicken with Mango Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Whole30 Curry Coconut Chicken with Mango Salsa?

Indian chicken 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