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Paleo Mango Chicken Curry with Cauliflower Rice and Cashews - perfect for make-ahead weekend meal prep! || Eat Spin Run Repeat

Coconut Mango Chicken Curry


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: dinner, lunch, dairy free, gluten free, paleo, low sugar, high protein
  • Cuisine: Indian

Description

Sweet and savoury, coconutty and full of vibrant Indian-inspired flavour, this Coconut Mango Chicken Curry is a perfect make-ahead meal you’ll want to incorporate in your weekly meal prep plan.


Ingredients

  • 2 tsp coconut oil
  • 1 large clove garlic, minced
  • 3/4 cup diced white onion
  • 1 tbsp grated fresh ginger
  • 454g raw boneless skinless chicken breast, diced into bite-size chunks
  • 1 tbsp + 1 tsp yellow curry powder
  • ½ tsp ground turmeric
  • ¼ tsp chili powder
  • 2 cups carrots, sliced into coins
  • 1 red bell pepper, diced
  • 1 ¼ cups light coconut milk
  • ¾ cup diced fresh mango
  • 1 tbsp finely shredded basil
  • 3 tbsp torn cilantro
  • to serve: 4 cups cauliflower rice, 2 tbsp chopped toasted cashews, lime wedges, torn cilantro and sprouts

Instructions

  • Melt the coconut oil in a large pan for 1 minute on high heat. Add the garlic, white onion and chicken. Stir fry for about 5 minutes, or until the chicken looks almost fully cooked. Add a few tablespoons of coconut milk as you do this to prevent the pan from getting dry.
  • Next, add the remaining spices, carrots and bell pepper pieces. Stir fry for a minute to coat in spices, then pour in the remaining coconut milk. Cover with a lid and reduce heat to medium low for 10 minutes.
  • Meanwhile, in a small pan, dry toast the cashews if not already done. (This is optional – it will help to enhance their flavour.) Simply heat up the pan and toss the cashews in, shaking them around every minute or so until they start to become fragrant and a bit golden. Watch them closely – this happens fast!
  • Remove the lid from the curry. Stir in the mango, basil and cilantro. Reduce heat to low and simmer uncovered for 10 more minutes. Switch off the heat and let the curry cool a little bit before serving.
  • Pour 1 cup of cauliflower rice in each bowl, then evenly distribute the curry on top of each. Garnish with toasted cashews, lime wedges, torn cilantro and sprouts.

Notes

This recipe can easily be adapted for whatever veggies you have on hand, and ones on the firmer side will work best. Zucchini, sweet potato, peas, green beans would all be great choices.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 400
  • Sugar: 13g
  • Sodium: 135mg
  • Fat: 20g
  • Saturated Fat: 14g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 9g
  • Protein: 29g
  • Cholesterol: 52mg