Coconut Curry Chicken with Mango Chutney
This Coconut Curry Chicken with Mango Chutney dish is a tropical-inspired meal with tender coconut curry-marinated chicken bites served over turmeric-infused coconut rice, topped with sweet mango chutney, and finished with a sprinkle of toasted coconut. Perfect for a sweet and savory flavor adventure!
Ingredients:
Coconut Curry Chicken:
- 1 lb chicken breast or thigh, cut into
- bite-sized pieces
- 1/2 cup coconut milk
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp lime juice
- Salt & pepper to taste
Turmeric Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp salt
Toppings:
- 1/2 cup mango chutney
- 1/4 cup toasted coconut flakes
- Fresh cilantro, chopped (optional)
- Lime wedges for garnish
Instructions:
- Marinate the Chicken: In a bowl, mix coconut milk, curry powder, garlic powder, ginger powder, lime juice, salt, and pepper. Add chicken pieces and toss to coat. Let marinate for 20-30 minutes to infuse the flavors.
- Prepare the Turmeric Coconut Rice: Rinse jasmine rice, then combine with coconut milk, water, turmeric, and salt in a saucepan. Bring to a boil, reduce heat, cover, and let simmer for about 15 minutes until the rice is tender and golden.
- Cook the Chicken: Heat a skillet over medium heat and add the marinated chicken. Cook for 5-6 minutes, stirring occasionally, until golden and fully cooked.
- Assemble the Dish: Start with a base of turmeric coconut rice, add the coconut curry chicken, and top with a spoonful of mango chutney. Sprinkle toasted coconut flakes over the top, and garnish with fresh cilantro and lime wedges for an extra burst of flavor.
This dish is sweet, savory, and packed with tropical flavors, perfect for any day you’re craving something special!