Chicken coconut mango curry

Another summery dish. This big plate of tropical tasting food with chicken coconut and mango tastes delicious.

Gluten free
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  • 4P132 grams of chicken breast
  • 2C134 grams of mango
  • 0.5C6 grams of flour
  • 0.25C28 grams of onion
  • 0.25C63 grams of cooked garden peas
  • 0.6C200 grams of cauliflour rice
  • 0.4C92 grams of red bell pepper
  • 2F50 grams low fat coconut milk
  • 2F3 grams of shredded coconut
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How to cook

  • Chop the chicken into pieces and mix with lots of curry madras spices and the flour.
  • Chop the bell pepper and mango into small pieces.
  • Dice the onions and bake until transparent in a big pan.
  • Add the chicken and bake shortly on high heat.
  • Add the coconut milk, half a chicken stock cube, the cauliflour rice and some paprika powder, cumin, ginger, kurkuma, lime juice and salt & pepper.
  • Add some water untill it's almost all under the liquid.
  • Add the bell pepper and the mango and cook at middle heat until most of the liquid is absorbed.
  • Right before serving add the cooked garden peas and let it warm up for a couple of minutes.
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  • When you add a bit of flour to the raw chicken it absorbes more of the spice flavor and makes the liquid set better. You can also do without though.
  • You can use plain wheat flour or try a glutenfree one like rice of buckwheat flour instead.
  • Some ideas to make this dish favourable: replace the mango with peach or apricot. Leave out the coconut milk & shredded coconut and add cashews instead. Replace the peas with more onions and bell pepper.