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-inspired chicken recipe, ready in about 33 minutes, pairs chicken breast, coconut milk, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 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

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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.