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Mango Chicken Recipes For Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

chicken-with-mango-recipe-for-dinner

Traditional Chicken With Mango Recipe

Ingredients:

Gluten free

Meat
4: Chicken breasts, skinless boneless

Produce
1: Avocado, small
40 1/4 tsp: Coriander
1: Cucumber
2 Cloves: Garlic
1/2: Jalapeno
1 tsp: Lime, Zest
1 1/2: Limes
1: Mango, large
1/4 cup: Red onion

Condiments
1 1/2 tbsp: Honey
1/3 cup: Lime juice
2 tbsp: Soy sauce

Pasta & grains
1: Coconut rice

Baking & spices
1 tsp: Chili powder
1/4 cup: Red pepper
1 tbsp: Sugar

Oils & vinegars
9/16 cup: Canola oil
1 tbsp: White vinegar

Nuts & seeds
1 tsp: Cumin

Drinks
3/4 cup: Orange juice

Instructions:

  • In a large ziploc, add all of the marinade ingredients. Seal and squish the bag to combine. Pour off 1/2 cup and reserve in the fridge. Open the bag and add chicken, squish to combine and seal. Place in the fridge for 30 minutes to 2 hours, flipping halfway through the marinating process.
  • Remove the chicken from the fridge and oil the grates of a grill. Heat to high.
  • Remove the chicken from the marinade, discarding the extra. Using tongs, lay the chicken on the grill and after 1 minute lower to medium heat. Cook the chicken for 6 minutes, flip and cook for another 4-6 minutes or until a temperature of 165. Brush with remaining marinade.
  • Meanwhile, add all of the salsa ingredients to a bowl and stir to combine. Set aside in the fridge.
chicken-with-mango-recipe-for-dinner

Mango Chicken Recipe

Ingredients:

Gluten free • Paleo

Meat
4: Chicken breasts

Produce
1 tbsp: Garlic powder

Condiments
1 cup: Mango salsa

Baking & spices
1 tbsp: Avocado oil
1 tbsp: Chili powder
1 tsp: Paprika
2 tsp: Salt

Nuts & seeds
1/2 tbsp: Cumin

Instructions:

  • Pre-heat oven to 375'.
  • Make the Mango Salsa and let chill in the fridge.
  • Make the spice mixture by combining the salt, chili powder, paprika, cumin and garlic powder in a small mixing bowl. Season both sides of each chicken breast with the spice mixture. Heat avocado oil in a large cast iron skillet over medium/high heat and cook the chicken on each side for 5 minutes, then transfer to the oven to finish cooking for another 15-20 minutes (will vary depending on the size of the chicken breast) Internal temp should be 165'F.
  • Once done, remove from oven and let rest for 5 minutes before slicing.
  • Serve over rice (cauliflower rice for Whole30) and top with Mango Salsa - add fresh lime and sliced avocado for the perfect burrito bowl.
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Chicken With Mango And Pineapple Curry Recipe

Ingredients:

Gluten free

Meat
2: Chicken breasts, thin skinless and sliced Boneless

Produce
1 1/2 cups: Carrots
1: Cilantro
6 Cloves: Garlic
1 1/2 tsp: Ginger, Fresh
1: Green bell pepper
1: Onion
3/4: Pineapple
1: Red bell pepper

Canned goods
2 Cans: Coconut milk
2 tbsp: Curry paste

Baking & spices
1/2 tbsp: Curry powder
1: Kosher salt

Oils & vinegars
1 tbsp: Olive oil

Nuts & seeds
6 oz: Cashews, Whole
1 2/3 cups: Cream of coconut

Drinks
6 oz: Pineapple juice

Instructions:

  • In a large stockpot or dutch oven, heat the stove to medium high heat and add the oil. Once hot add the chicken and a sprinkle of salt.
  • Cook the chicken until no pink remains and add the curry paste, powder, ginger and garlic. Cook until fragrant, about 1 minute.
  • Add the veggies and turn the heat to medium. Cook until tender, about 10 minutes.
  • Add the remaining ingredients except the cashews and bring to a simmer. Turn to medium low and allow to cook for 20-30 minutes or up to 2 hours.
  • Throw in cashews right before serving over perfectly cooked white rice. Garnish with cilantro if desired.

Mango Chicken Recipe With Coconut

Ingredients:

Meat
1: 3 1/4-pound) whole cut up chicken, whole skin-on bone-in

Produce
1/2 cup: Mango

Canned goods
1 (14 ounce) can: Coconut milk

Condiments
1 1/3 tbsp: Honey

Baking & spices
1/4 tsp: Cayenne pepper
1: Salt and freshly ground black pepper

Oils & vinegars
4 tbsp: Olive oil

Other
null: coriander leaves

Instructions:

  • In a small saucepan, over low heat, gently heat tablespoons of the olive oil.
  • Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds. Pour this mixture into an approximately baking dish and then stir in the cayenne pepper, and oil.
  • Add the chicken pieces, being sure each one is well coated with the marinade.
  • After the chicken has marinated, preheat the oven to 450°F. Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up. Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450°F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375°F.
  • While the chicken is baking, add the remaining marinade to a small saucepan. Mix in the last teaspoon of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken.
chicken-with-mango-recipe-for-dinner

Mango Chicken Recipe With Jasmine Rice

Ingredients:

Meat
2: Chicken breast, boneless skinless

Produce
1: Cilantro
2 cloves: Garlic
1/2: Lime, juice of
1: Mango
1/2 cup: Red onion

Canned goods
1/2 cup: Chicken broth
1 can: Coconut milk, unsweetened

Pasta & grains
1 cup: Jasmine rice

Baking & spices
1 tsp: Black pepper
1 tsp: Brown sugar
1/3 cup: Green & red pepper mix
2 tsp: Salt
1 tbsp: Sugar

Oils & vinegars
1 tbsp: Olive oil

Drinks
1/2 cup: Mango nectar

Dairy
2 tsp: Butter

Other
1 tbsp: Ground annatto seed (achiote)

Instructions:

  • Prepare a large sized pan on medium heat with oil until hot. Start cooking the rice while the pan is heating. Pour the coconut milk into a medium saucepan. Then, stir in the brown sugar, jasmine rice, olive oil, and season with salt. Bring to bowl and stir.
  • Cover the saucepan tightly and reduce heat to simmer for 15-20 minutes or until moisture from rice is absorbed. Add diced red onion, green/red pepper mix, and minced garlic to the large sized pan to sauté.
  • Cut chicken into cubes and marinate with salt, pepper, and ground annatto. Place the chicken into the large frying pan when the onion, peppers, and garlic is done sautéing.
  • While chicken is cooking, remove rice saucepan from heat and set aside, leave still covered. When chicken breast cubes are cooked, add diced mango, mango nectar, chicken broth, butter, and juice from half a lime.
  • Stir and boil on medium/high heat. Reduce heat while sauce thickens to desired consistency. Serve over coconut rice and garnish with cilantro.


Mango Chicken Recipe

Ingredients:

Gluten free • Paleo

Meat
4: Chicken breasts

Produce
1/2 cup: Coriander
2: Garlic cloves
2 tsp: Ginger
2: Mangoes, ripe
1: Onion

Canned goods
1 tin: Coconut milk

Baking & spices
1 1/2 tbsp: Curry powder
1/2: Red pepper
1/2 tsp: Salt
1 tsp: Turmeric

Oils & vinegars
2 tbsp: White wine vinegar

Nuts & seeds
1/2 tsp: Cumin

Dairy
3 tbsp: Butter

Instructions:

  • In a medium sized pan, fry the onion and pepper until soft
  • Add the ginger, garlic, curry powder, cumin and turmeric and fry for a minute or two to release the flavours.
  • Add the coconut milk
  • Blend half the mango cubes using a stick blender to create a smooth mango sauce and then add it to the pan and mix it together with that delicious coconut milk you just added.
  • Add the vinegar and allow to simmer for 5 minutes.
  • Add the other half of the mango cubes as well as the salt and coriander and stir through.
  • Add the chicken, cover the pan with a lid and allow the chicken to cook for 7-10 mins.

Chicken With Ripe Mango Recipe

Ingredients:

Gluten free • Paleo

Meat
1 lb: Chicken thighs, boneless

Produce
1: Cilantro
4 cloves: Garlic
4 tbsp: Ginger
3: Mangos, ripe
1: Onion, medium

Canned goods
1 14 ounce can: Coconut milk

Baking & spices
2 tbsp: Curry powder

Oils & vinegars
1 tbsp: Coconut oil

Instructions:

  • Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
  • Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
  • Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
  • When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.

Chicken With Frozen Mangoes Recipe

Ingredients:

Gluten free

Meat
2 lb: Chicken breast

Produce
1: Cilantro
2 cloves: Garlic
1 tbsp: Ginger
16 oz: Mango chunks defrost if, frozen

Condiments
1 tbsp: Lemon juice

Baking & spices
1 tsp: Cayenne pepper
2 tsp: Garam masala
1 tsp: Salt
1 tbsp: Sugar
1 1/2 tsp: Turmeric, powder

Oils & vinegars
1 tbsp: Vegetable oil

Nuts & seeds
1/2 cup: Almonds or cashews
1 1/2 tsp: Cumin, ground

Dairy
1 cup: Coconut milk or cream
1/2 cup: Greek yogurt

Instructions:

  • In a bowl, mix the marinade ingredients with chicken. Cover up and refrigerate for 1 hour, up to 24 hours, or overnight.
  • Purée mangoes and put them aside.
  • In a large skillet or fry pan, heat the oil over high heat. Add the marinated chicken and cook until chicken is white overall for 3 to 5 minutes.
  • Mix in the mango purée, salt, and sugar and stir to combine well. Reduce heat to low and simmer for about 15 minutes uncovered until the sauce thickened.
  • Season with salt to taste if needed. Whisk in the cream and simmer for further 5 minutes then, remove from heat.
  • Garnish with chopped nuts and cilantro leaves. Serve with fried rice or steamed jasmine.

Easy Mango Chicken Recipe

Ingredients:

Gluten free

Meat
1 1/4 lb: Chicken thighs or breasts, skinless boneless

Produce
1: Cilantro
2: Garlic cloves
2 tbsp: Ginger, fresh
1/3 cup: Golden raisins
2: Mangos
1: Onion, chopped (1 1/2 to 2 cups), large
1/2: Red bell pepper

Canned goods
1 13.5-ounce can: Coconut milk, full-fat

Pasta & grains
1: Rice, Cooked

Baking & spices
2 tbsp: Curry powder, yellow
1: Salt and pepper

Oils & vinegars
2 tbsp: Apple cider vinegar or white vinegar
2 tbsp: Vegetable oil

Nuts & seeds
1/2 tsp: Cumin, ground

Instructions:

  • Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.
  • Add the garlic and ginger and cook for another minute.
  • Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
  • Add the vinegar, coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
  • Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
  • Add chicken, cashew nuts and raisins to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes.
  • Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered.
  • Add salt and pepper to taste.
  • Serve over rice and garnish with cilantro.

Chicken Thigh With Mango Recipe

Ingredients:

Gluten free

Meat
1 1/4 lb: Chicken thigh

Produce
1/2 tsp: Chilli, red
1: Coriander/cilantro, leaves
3: Garlic cloves
1/2 tsp: Ginger
2: Kaffir lime, leaves
1: Lime, wedges
1 cup: Mango puree
1: Onion, small
1: Red chili, Fresh

Canned goods
3/4 cup: Chicken broth
1 can: Coconut milk
4 tbsp: Thai red curry paste

Condiments
1 tbsp: Fish sauce

Pasta & grains
1: Jasmine rice

Oils & vinegars
1 tbsp: Oil

Instructions:

  • Heat oil in a skillet over medium high heat.
  • Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
  • Add chicken and cook until white all over but still raw inside.
  • Add curry paste and saute for 2 minutes until fragrant.
  • Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
  • Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
  • Serve over jasmine rice, garnished with coriander/cilantro.

History of Mango Chicken

Mango Chicken is a common dish found in India and several Asian countries. This dish is made out of coconut milk, chicken, mangoes and curry spices usually served with rice or bread like naan.

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