Mango chicken curry

There are recipes you follow, and then there are recipes that are born from passion. This Mango Coconut Chicken Curry is the latter — a hybrid creation inspired by my deep love for bold spices, layered creamy curries, and the luscious sweetness of mango. It brings together the warming depth of Indian spices with the vibrant intensity of Thai red curry paste, creating something that doesn’t belong to just one tradition — yet honors both.

The flavor is difficult to describe in a single word. It is creamy from the coconut milk, naturally sweet from the mango, gently tangy from fresh lime juice, and deeply aromatic from cumin, coriander, curry powder, and ginger-garlic paste. The Indian spice base builds warmth and grounding, while the Thai element adds brightness and subtle heat. Together, they create an addictive, complex flavor profile that keeps you going back for another bite.

From a nutritional perspective, this curry is more than delicious — it is deeply supportive for women’s health. The high-quality protein from chicken breast helps preserve lean muscle mass, stabilize blood sugar, and support metabolic health. Mango offers polyphenols and digestive enzymes, while lime juice enhances mineral absorption and adds alkalizing freshness. Coconut milk provides satisfying fats that help regulate appetite and support hormone production when consumed mindfully.

The digestive benefits are significant. Ginger, garlic, cumin, and coriander are traditional carminative spices, long used in both Ayurvedic and Southeast Asian traditions to stimulate digestion, reduce bloating, and improve nutrient assimilation. When spices are bloomed in oil at the beginning of cooking, their fat-soluble compounds become more bioavailable, enhancing both flavor and therapeutic value. This makes the curry not just comforting, but functional.

For hormone balance, blood sugar stability is key. The combination of protein, healthy fats, and fiber-rich fruit helps moderate the glycemic impact of the mango, preventing sharp glucose spikes. Stable blood sugar supports cortisol regulation, ovarian function, and overall endocrine harmony — foundations of vibrant female health at every stage of life.

This curry reflects what I believe cooking truly is: nourishment, intention, and healing layered into one pot. It is bold yet comforting, exotic yet grounding — a reminder that when we combine cultures, knowledge, and intuition, we create food that is not only flavorful, but transformative.

RECIPE

Ingredients

• 1500 g chicken breast, cut into 2-inch chunks

• 750 g frozen mango chunks

• 250 ml coconut milk

• 200 g red onion, finely chopped

• 2 Tbsp olive oil

• 40 ml fresh lime juice

• Fresh cilantro, for garnish

• Chili oil, for serving (optional)

Spices:

• 1 Tbsp cumin powder

• 1 Tbsp coriander powder

• 1 Tbsp curry powder

• 1 Tbsp Thai red curry paste

• 1 Tbsp salt (adjust to taste)

• 1 tsp freshly ground black pepper

• 1 Tbsp paprika

• 2 Tbsp ginger-garlic paste

Instructions

1. Bloom the spices Heat the olive oil in a large pot over medium heat. Add cumin, coriander, curry powder, paprika, black pepper, salt, and Thai red curry paste. Stir continuously and cook for about 30 seconds, just until fragrant.

2. Sauté the aromatics Add the chopped red onion and ginger-garlic paste. Cook for about 3 minutes, stirring frequently, until the onion begins to soften.

3. Cook the chicken Add the chicken chunks to the pot. Toss well to coat with the spice mixture and sauté for about 10 minutes, allowing the chicken to lightly brown.

4. Simmer with mango and coconut milk Add the frozen mango chunks and coconut milk. Stir well, and cook for about 20 minutes, or until the mango becomes soft and blends into a creamy sauce.

5. Finish with lime Stir in the fresh lime juice at the end of cooking. Taste and adjust salt or acidity as needed.

6. Serve Garnish with fresh cilantro and drizzle with chili oil if you prefer extra heat. Serve warm on its own or alongside rice, quinoa, or flatbread.

Calories 2,880 (without the rice) kcal

Per 6 servings: 480 kcal, 60 g protein, 19 g fat, 23 g carbs

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana